Recipe Sate Keong Khas Surabaya East Java

Recipe Sate Keong Khas Surabaya East Java

Recipe Sate Keong Khas Surabaya East Java - Sate conch may be foreign to your ears and not yet familiar, but if you are domiciled in surabaya area then you are very familiar and often enjoy this conch satay / sate kul. Besides the delicious taste of snail mas / satay kul is very useful because it can treat cancer, and hepatiis, from the rich benefits of this is the people who also use as a source of family gisi as side dishes. How cook it is very easy and easy,

Materials Sate Conch Typical Surabaya East Java

Meat without golden shell snails 500 grams

150 ml of sweet soy sauce

Orange juice 2 pieces

Skewer 20 fruit

Seasoning Sate Keong Khas Surabaya East Java

Peanut 250 grams, fried

Garlic 4 cloves

Onion 5 grains

2 red peppers

Water 500 ml

salt to taste

100 ml sweet soy sauce

How to Make Sate Conch Typical Surabaya East Java

Flesh the mas snail with a skewer and do it until it runs out, set aside.

Blend all peanut ingredients except soy sauce, lime leaves, and water until smooth, then mix with soy sauce and water, cook until oily and cooked, remove.

Mashed mashed sate mas / kul with soy sauce that has been added a little peanut spice until the surface is flat.

Baked sate until cooked while flipped and smeared with the remaining seasoning of soy sauce, lift.

Serve mas / kul sate with peanut, lime and lontong.