Good SMOKEY Morning!
Last night we were so psych thinking we would witness the strong solar storm that could be seen all over the world. But NOPE 🤣 Smokey here, BIG TIME. Yep, wildfires raging uncontrollably at neighboring towns. In fact, 6 H ago our local government was announcing how our neighbors will be arriving at emergency shelter downtown. Every damn Summer ☹️ and it’s not even Summer yet ☹️ Always worrying whether it would happen to us, getting evacuated ☹️ YIKES! Fingers crossed no. I will take this heavy smoke anytime. I just don’t want to be evacuated (too) as that means fires are too close for comfort 😫
I am jealous of the beautiful lit skies photos that friends posted here and there, though. A friend was out of town, 2 H away, and her photos are amazing. Here, the closest wildfires are 5 H away, and we couldn’t see nothing.
This is at midnight last night. Smoke.
And this is atm. Smoke, smoke, smoke.
Le sigh.
Anyhoo! Today’s recipe is Indonesian food, SATE, or satay. In Indonesia, our satays are differ from island to island, city to city. Some wity peanut sauce, some with turmeric coconut sauce, some with sweet soy sauce – sauce 😊
This time am sharing beef satay that is always served with sweet soy sauce – sauce, Maranggi.
2 adult thumbs tamarind paste
1 c hot boiling water
1 tbsp + 1 tsp chicken bouillon powder
1/2 tbsp ground coriander
1/4 tsp galangal powder
1 thumb of ginger
1 small onion
5 large garlic
1/4 c water
2 tbsp olive oil
1.1 kg beef cubes
2 big shallots or more
8 bird eye chilies or more
10 rainbow baby tomatoes or more
Sweet soy sauce and lemon juice to taste
Soak tamarind in hot water to soften, squeeze between fingers, strain, reserving the juice. Discard seeds and whatnot. Set aside.
Make paste of oil, water, onion, garlic, and ginger, dump into non stick pan, add in galangal, coriander. Stir fry til bubbly and then dump mixture onto beef cubes, followed with tamarind juice.
Coat beef and cover with cling wrap. Marinade for at least 45-60 minutes. Thread beef cubes onto skewers.
Grill until cooked, turning skewers occasionally for even grilling.
Slice shallots, chilies, and tomatoes and place them into a bowl.
Flavor mixture with lemon juice and soy sauce, with a little water (1/4 c increment).
Serve satay with the sauce, either as is or with warm rice and salad such as cucumbers with lettuce.
Enjoy!
Sate Maranggi
Ingredients
- 2 adult thumbs tamarind paste
- 1 c hot boiling water
- 1 tbsp + 1 tsp chicken bouillon powder
- 1/2 tbsp ground coriander
- 1/4 tsp galangal powder
- 1 thumb of ginger
- 1 small onion
- 5 large garlic
- 1/4 c water
- 2 tbsp olive oil
- 1.1 kg beef cubes
- 2 big shallots or more
- 8 bird eye chilies or more
- 10 rainbow baby tomatoes or more
- Sweet soy sauce and lemon juice to taste
Instructions
- Soak tamarind in hot water to soften, squeeze between fingers, strain, reserving the juice. Discard seeds and whatnot. Set aside.
- Make paste of oil, water, onion, garlic, and ginger, dump into non stick pan, add in galangal, coriander. Stir fry til bubbly and then dump mixture onto beef cubes, followed with tamarind juice.
- Coat beef and cover with cling wrap. Marinade for at least 45-60 minutes. Thread beef cubes onto skewers.
- Grill until cooked, turning skewers occasionally for even grilling.
- Slice shallots, chilies, and tomatoes and place them into a bowl.
- Flavor mixture with lemon juice and soy sauce, with a little water (1/4 c increment).
- Serve satay with the sauce, either as is or with warm rice and salad such as cucumbers with lettuce
