Indonesian Fragrant Goat Satay

Name: Indonesian Fragrant Goat Satay
Total time: 3600 s
Yield: Serve 4 servings
Cuisine: British
Ingredients: 500 g goat meat cut into small pieces; 20 g salt; 50 g shallots; 20 g garlic; 75 g palm sugar; 5 g ground coriander; 2.5 g pepercorns; 25 g ginger; 50 g sweet soy sauce (kecap manis); 75 ml oil; 3/4 cup sweet soy sauce; 10 bird eye 🌶 chillies; 50 g shallots, thinly sliced; 1 kaffir lime juice; 1 1/4 cups chopped cucumber (seeds removed); 1/4 cup diced carrots; 1/4 cup shallots (cut into small bite pieces); 15 Thai chillies, sliced; 1 tsp salt; 2 1/2 Tbsp white vinegar; 1.5 Tbsp sugar (add more according to your liking); 1/3 cup hot water; Rice cake (lontong or ketupat) cut cubed; Shredded cabbage

Santy Coy @chefsantycoy

Gold Coast, Australia

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Santy Coy @chefsantycoy

Gold Coast, Australia

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Ingredients

1 hour

Serve 4 servings

500 ggoat meat cut into small pieces
20 gsalt
Satay marinate:
50 gshallots
20 ggarlic
75 gpalm sugar
5 gground coriander
2.5 gpepercorns
25 gginger
50 gsweet soy sauce (kecap manis)
75 mloil
Sambal kecap (Sweet soy dipping sauce):
3/4 cupsweet soy sauce
10bird eye 🌶 chillies
50 gshallots, thinly sliced
1kaffir lime juice
Indonesian Pickled cucumbers:
1 1/4 cupschopped cucumber (seeds removed)
1/4 cupdiced carrots
1/4 cupshallots (cut into small bite pieces)
15Thai chillies, sliced
1 tspsalt
For pickling:
2 1/2 Tbspwhite vinegar
1.5 Tbspsugar (add more according to your liking)
1/3 cuphot water
Condiments:
Rice cake (lontong or ketupat) cut cubed
Shredded cabbage

Saved

Steps

1 hour

1

For satay marinate:
Put all the ingredients in the blender and blend until smooth.
2

Transfer the paste into a bowl, add kecap manis (sweet soy sauce) and oil.
Add the lamb pieces and salt, stir until well combine. Put in the fridge for 2 hours to allow the flavours to blend perfectly. Overnight is the best.
3

Return the goat to room temperature prior to cooking. Skewer the meat to bamboo skewers, about 3 - 4 meat cubes per skewers.
4

Grill the satays on charcoal or under electric / gas grill/ pan grill.
Grill the satays until slightly charred on each side, about 2 - 3 minutes per side.
You can grill in the oven with grilling mode like I did.
5

Arrange cooked satay neatly in a serving plate. Serve immediately with rice cake, shredded cabbage, chopped tomatoes, sweet soy dipping sauce and picked cucumber
6

Sambal kecap (sweet soy dipping sauce):
Stir together all the ingredients in a bowl and let it sit for 30 minutes.
7

Indonesian pickled cucumber:
Mix cucumber, carrots and 1 tsp of salt for about 10 minutes. Rinse and drain well.
8

In a medium bowl, add cucumber, carrots, shallots and thai chillies. Pour in hot water, white vinegar, sugar and 1/4 tsp of salt. Stir to ensure everything is evenly coated. Adjust seasoning if needed.
9

Allow to cool room temperature and transfer to an airtight glass jar, put in the fridge for at least 4 hours before serving. This pickle will stay fresh up to a week in the fridge.
10

Enjoy

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Santy Coy @chefsantycoy

on January 29, 2022 15:27

Gold Coast, Australia

I’m a retired chef living in the beautiful Gold Coast, Australia, with a lifelong passion for cooking and baking. Even after hanging up my professional apron, I continue to find joy in my kitchen — creating pastries, Asian-inspired dishes, and fine dining plates right at home. For me, food isn’t just about eating; it’s about creativity, comfort, and sharing love through every bite.🇬🇧 Cookpad UK Ambassador!