Besides goats and chickens, beef can also be processed into satay. In order to juicy beef satay, consider how to make it.
Before going to make it, please note the following so that sate is not tough.
- Type of meat
To make the meat soft, use the inside or outside has. But if you use other parts, can wear papaya leaves as a wrapper for soft.
Cut meat
Clean the fat and veins that clay on the surface of the beef. Then cut the fiber crossbreed meat by about 1/2 cm thick. Should not cut the meat is too big and thick. This is so that the meat more quickly tender and easy to chew.Stab Satay
Spread the meat with a little lemon to make the meat more tender and flavorful. Beef pivot transverse fiber. In one skewer, meat can be interspersed with fat to taste more tasty.
Use a bamboo or iron skewer. When using a bamboo skewer, soak briefly in water. It is useful to dissolve the dirt, moisturize the stick, and the skewer is not easily broken when baked.Embellish sate
Besides burning directly, sate can be soaked spice first. For example a mixture of garlic, onion, coriander, pepper, salt and a little brown sugar. Can also mix mung bean, soy sauce and broth.
Soak pieces of meat in spices for 1-2 hours until seep, then burn sate. If you want to quickly, dip the spices and then burn the satay until half cooked. Then dye again in spices, freshly baked until cooked perfectly.
- Burn sate
To burn sate can use embers from coconut shell charcoal, electric grill or gas in a flat skillet. So that the meat does not stick to the toaster, rub a little oil.
The burning process takes 3-5 minutes, depending on the size of the meat cut and the amount of sate that is burned. Flip through sate once in a while to mature evenly.