Indonesian Grilled Veal Skewers with Tamarind and Palm Sugar

Sate Maranggi: Tender Veal Skewers with an Indonesian Twist

Ingredients:

• 1 kg veal (young beef), cut into cubes
• 10 shallots, finely ground
• 5 garlic cloves, finely ground
• 1 piece of palm sugar, finely sliced
• 2 tablespoons tamarind paste
• 1 tablespoon coriander seeds
• 1/2 teaspoon black pepper
• 1 teaspoon Royco seasoning (or similar all-purpose seasoning)
• Salt, to taste
• Olive oil (if grilling with a Happy Call pan)

Instructions:

1. Prepare the Marinade:

   • In a large mixing bowl, combine the finely ground shallots and garlic with the sliced palm sugar, tamarind paste, coriander seeds, black pepper, Royco seasoning, and salt. Mix well until all the ingredients are evenly incorporated.

2. Marinate the Veal:

   • Add the veal cubes to the marinade mixture, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least one hour. For the best flavor, marinate overnight.

3. Skewer the Veal:

   • After marinating, thread the veal cubes onto skewers.

4. Grill the Skewers:

   • Preheat a grill or a Happy Call pan (if using a Happy Call pan, brush lightly with olive oil to prevent sticking). Grill the skewers over medium heat. Avoid overcooking, as young veal is tender and cooks quickly.

5. Serve:

   • Grill the veal until it is browned and cooked through. Remove from heat and serve the skewers hot.

Enjoy these Sate Maranggi skewers as a delightful and flavorful Indonesian-inspired dish perfect for any occasion!