Sate Goreng Lidah Sapi Recipe
Ingredients:
- 500 grams of beef tongue, cooked and cut into cubes
For the Satay Marinade:
- 5 cloves garlic
- 2 tablespoons coriander seeds
- 6 candlenuts
- 5 kaffir lime leaves
- 1 tablespoon palm sugar
- 5 tablespoons sweet soy sauce (kecap manis)
For the Stir-Fry:
- 10 shallots
- 5 cloves garlic
- 10 small red chilies, sliced
- 4 tomatoes, cut into wedges
- Tamarind water, to taste
- Ground black pepper, to taste
- Salt, to taste
- Chicken or beef bouillon powder, to taste
- 150 ml water
- 2 tablespoons margarine
Instructions:
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Prepare the Marinade:
- In a mortar and pestle or food processor, grind together the garlic, coriander seeds, candlenuts, and kaffir lime leaves until smooth.
- Transfer this mixture to a bowl containing the cubed beef tongue. Add the sweet soy sauce, tamarind water, and a pinch of salt. Incorporate the palm sugar and mix thoroughly.
- Let the beef tongue marinate for about 15 minutes, allowing the flavors to infuse.
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Prepare the Stir-Fry Base:
- Blend the shallots, garlic, and a pinch of salt into a smooth paste.
- Heat a skillet or wok over medium heat and add the margarine. Once melted, add the blended paste and sauté until aromatic.
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Cook the Satay Goreng:
- Add the sliced chilies and tomato wedges to the skillet. Stir well.
- Introduce the marinated beef tongue into the skillet, mixing to combine with the stir-fry base.
- Pour in the water, and season with additional sweet soy sauce, black pepper, salt, and bouillon powder to taste. Adjust seasoning as needed.
- Allow the mixture to simmer until the sauce thickens and the water reduces. Stir occasionally to ensure even cooking.
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Finishing Touches:
- Once the sauce has reduced and the beef tongue is well-coated and tender, remove from heat.
- Serve hot, garnished as desired.
Enjoy this flavorful Sate Goreng Lidah Sapi with steamed rice or as a hearty side dish. The tender beef tongue, aromatic spices, and rich sauce create a satisfying and unique culinary experience.
