This Is Sate Matang Typical Aceh

The main ingredient

• 300 grams of mutton, diced small pieces.

Seasoning ingredients to burn sate matang

• 1 tsp coriander
• 1 clove of garlic
• 1 clove of red onion
• 1 stalk lemongrass
• 1 segment of ginger finger
• 1 segang galangal finger
• 2 cm turmeric
• 2 candlenuts
• Salt to taste
• Red sugar sufficiently
• Oil to taste, to saute

How to make sate matang

• Blend all seasonings to burn sate.
• Heat the oil and stir fry the spices that have been mashed. Then input the meat that has been cut into pieces. Saute for a while until the spices soak.
• Lift and stack the meat with a skewer, then burn it.

Peanut ingredients

• 2 ounces peanuts, fried and then puree
• 1 garlic clove, to saute
• 2 bay leaves
• 1 kaffir lime leaves
• 2 pieces of pandan leaves
• 1 small lemongrass
• 1 cinnamon
• 2 ounces chili dried
• 500 ml coconut milk
• 1 tbsp white sugar
• slight red sugar
• sweet soy sauce

How to cook peanut sauce:

• Saute all ingredients (except sweet soy sauce) to remove the fragrant aroma.

• Then enter the coconut milk. Wait for a little boil.

• Enter ground brown soybeans with dried chili.

• Stir until boiling and thickening until visible to remove oil.

• Add sweet soy sauce when it comes to serving cooked sate and peanut sauce.

Sate Matang mature raw materials:

• 1/2 liter of boiled water
• 1 tsp coriander
• 1 garlic clove
• 1 red onion
• 1 lemongrass
• 1 segment of ginger finger
• 1 segang galangal finger
• 2 cm turmeric
• 2 grains of hazelnut
• 1/2 grains of coconut, for coconut milk
• Salt to taste
• Red sugar to taste