SATÉ WITH KECAP SAUCE (SATÉ KAMBING BUMBU KECAP)
This saté is probably the most common one in Java
2 lb (1 kg) goat or lamb shoulder, cubed
Fried onion flakes for garnish
2teaspoons coriander seed, roasted or 1¾ teaspoons ground coriander
¼ teaspoon cumin seed, roasted or ¼ teaspoon ground cumin
2 stalks lemongrass, finely sliced
1½-in (4-cm) piece galangal, peeled and chopped
1-in (2½ -cm) piece turmeric root, peeled and chopped or ¼ teaspoon ground turmeric
½-in (10-cm) piece fresh ginger root, peeled and chopped
2 cloves garlic
4 shallots, sliced
½ cup (125 ml) tamarind water or fresh lime juice
2 tablespoons palm or dark brown sugar
1 teaspoon salt
2 medium-length red chilies, seeded and finely sliced
½ cup (125 ml) Javanese soy sauce
1-2 tablespoons fresh lime juice
If using whole coriander and cumin seeds for the Marinade, grind them to a powder in an electric grinder. Blend all of the marinade ingredients together. Combine the Marinade and the cubed meat in a shallow dish or zip top plastic bag and marinate for at least 3 hours.
Soak several bamboo skewers in water and set aside. To prepare the Kecap Sauce, mix the sliced chilies with the Javanese soy sauce and the lime juice. The sauce should be sweet and sour.
Thread the meat on to the skewers to about one-third of their length and grill over a medium hot charcoal fire. Place the saté on a large platter and spoon the Kecap Sauce over them. Garnish with the fried onion flakes and serve.