mamacila

This is satay original indonesia, you can buy it in jogyakarta, east imogiri street, regency of bantul. this is recipe for satay klathak.

Ingredrients

500 gr Goat meat
50 gr Garlic, mashed
15 gr Onion, mashed
1 orange limo, just water
Salt to taste

Substance ingredients:
250 gr Margarine
50 gr Garlic, roasted and mashed
25 g Ginger, mashed
150 gr Bango sweet sauce

Goat curry ingredients:
300 gr Goats mutton, thinly sliced
¼ teaspoons Clove powder
½ teaspoons cinnamon powder
1 teaspoons Coriander powder
¼ teaspoon cumin powder
2 stalks of lemongrass
3 pieces of orange leaves
1 tablespoons Tamarind water
3 tablespoons cooking oil
500 ml Liquid milk
200 ml thickened Santan

Spices are smoothed:
2 Spring onions
5 Garlic Cloves
2 cm Ginger
2 cm turmeric
3 grains of Pecan
3 cm galangal
Salt and pepper, to taste
Fried onion, to taste

How to cook satay
Cut the goat meat with size to sate. In the container, season the goat meat with mashed spices. Add lime juice and salt to taste, let stand in the refrigerator for some time before being stabbed with a satay stab (cultivated sate sticks made of iron / stainless steel). Burn over the coals with occasional smeared with a polishing material until done. Serve with gravy.

How to make goat curry:
stir-fry seasoning, lemongrass and lime leaves until somewhat fragrant,
then enter the slices of meat tetelan and continue sauteed until the meat is slightly cooked.
Add the dried herbs (powder), add the liquid milk and cook until slightly thickened and the seasoning tastes ripe. Add thick coconut milk and continue cooked medium heat. Ready served to complement the satay Klatak.

Ingredients:

1 (6 to 8 pounds) boneless beef brisket
3/4 cup onion, finely chopped
2 teaspoons paprika
1/2 teaspoon freshly ground black pepper
1/2 cup water
2 cups prepared steak sauce
1/2 cup onion, finely chopped
2 tablespoons butter
1 cup catsup
1 tablespoon packed brown sugar
1/4 teaspoon crushed red pepper

Methods:

1. Trim fat from brisket to 1/4-inch.
2. Combine 3/4 cup onion, paprika and black pepper. Rub mixture evenly over surface of brisket.
3. Place brisket, fat side up, in large disposable pan. Add 1/2 cup water. Cover pan tightly with aluminum foil. Place in center of grid over very low coals. (Single layer of coals with space in between each.)
4. Close cover on grill and cook 5 hours, turning brisket over every 1 1/2 hours. With a baster, remove fat as it accumulates in pan. Add additional 1/2 cup water to pan, as needed. Add briquet’s as needed to keep coals at a very low temperature.
5. Remove foil from pan. Remove brisket and place on grid directly over very low coals.
6. Remove and reserve 1 cup of the pan drippings. Mix remaining pan drippings with 1 cup of the prepared steak sauce. Brush mixture over brisket. Close grill cover and continue cooking 1 hour, brushing occasionally with sauce.
7. Meanwhile, cook 1/2 cup finely chopped onion in the butter until tender. Stir in remaining 1 cup steak sauce, reserved pan drippings, catsup, brown sugar and crushed red pepper. Simmer 10 minutes. Serve with the brisket.

Ingredients:

1 (10 to 12 pounds) beef brisket
1/4 cup kosher salt
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup ground cumin
1/4 cup chili powder
1/4 cup freshly cracked black pepper
2 tablespoons cayenne pepper
1/2 cup paprika

Methods:

1. In a large bowl, combine the salt, sugar, brown sugar, cumin, chili powder, black pepper, cayenne pepper and paprika and mix well. Rub brisket thoroughly with this mixture and set aside.
2. Build a fire in one half of a large grill. For best results, use an aromatic wood such as mesquite.
3. When fire is ready, place brisket on grill, making sure that it is not above any part of the fire. Close grill cover and open vent about 1/2-inch.
4. Feeding the fire periodically, cook for 8 to 10 hours or until the internal temperature is 165º to 170ºF and the meat is very tender. The exterior of the meat should be very black.
5. Remove from the fire, trim off excess fat and carve against the grain into very thin slices.

 Ingredients:

1 (5-pound) brisket of beef
1 teaspoon salt
Freshly ground pepper to taste
1 large onion, chopped
2 celery stalks, chopped
1 cup chili sauce
1 cup water
1/4 cup chopped fresh parsley
1 (10-ounce) bottle of beer

Methods:

1. Preheat oven to 325*F (160*C).
2. Remove most of the fat from the brisket and wash and dry. Sprinkle with salt and pepper.
3. Place the meat, fat side up, in a heavy casserole dish and cover with the onion, celery, chili sauce, water and parsley. Bake, uncovered, in preheated oven for 1 hour.
4. Pour the beer over the beef and bake, covered, 3 more hours or until tender.
5. Cool to room temperature, refrigerate, skim off the fat, slice and reheat in the drippings.

Ingredients:
1 (5 pound) brisket
9 potatoes
6 carrots
1 rutabaga
2 onions
1 cabbage, sliced
12 beets

Methods:
1. Place a brisket in a large kettle and cover with water. Bring to a boil, reduce the heat, and simmer for 3 hours. Add water as necessary to keep covered. When the brisket is tender, remove and keep warm in a 200*F oven.

2. Place peeled potatoes, peeled carrots, peeled rutabaga, and onions into the kettle and cook for 15 minutes. Add sliced cabbage and cook an additional 10 minutes.

3. Meanwhile, cook beets in a separate saucepan, about 20 minutes. Slip off the skins and add the beets to the kettle.