Komoh Satay Recipe

Sate komoh is a typical satay from Pasuruan, East Java. Unlike other satays, this satay uses deep hash meat. The taste of komoh satay is very delicious and savory, you know. It's very easy to make. 

Ingredients

• Deep ground beef - 500 grams
• Coconut milk - 300 ml
• Citrus leaves - 3 pieces
• Galangal - 2 cm
• Lemongrass - 1 stick
• Tamarind water - 3 tbsp
• Ground spices:
• Shallots - 8 cloves
• Garlic - 5 cloves
• Red chilies - 5 pieces
• Candlenut - 5 grains
• Coriander - 1 tsp
• Turmeric - 1 knuckle
• Cumin - 1/2 tsp
• Brown sugar - 50 grams
• Salt - 1 tsp
• Sugar - 1 tbsp
• Purchase ingredients and cooking utensils

Plans

• Wash the beef, then cut into small squares.
• Puree the spices then stir-fry with lime leaves, galangal, lemongrass. Saute until fragrant then add beef, add a little water.
• Cook until the beef is soft then add the coconut milk and can be added a little more salt and sugar until it tastes just right. Stir well and leave until the gravy is absorbed and thickens, don't let the gravy run out.
• After it cools down, pierce the meat with a skewer and then grill it for a while while spreading the sauce.
• Remove and serve the komoh satay with the gravy.
• Grilled komoh satay over coals covered with banana leaves to make it more delicious and not too burnt.

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