Saté Domba of lamb neck with a sambal ketjap sauce and lontong

Name: Saté Domba of lamb neck with a sambal ketjap sauce and lontong
Ingredients: Pinch of pepper; 4 finely pressed garlic cloves; 20 satay skewers; 450 g Lamb neck; Pinch of salt; juice of 1 lime; 200 g raw skin-on peanuts; 4 rawit (small red or green chilies); 1 packet of lontong (sticky rice); 1.5 ketoembar (powder); 1 up to 2 finely chopped shallots; 2 cups of ABC ketjap Manis (sweet soy sauce); 1 tomato cut into small cubes; 2 slices of galangal about 7 mm thick; 2 Garlic cloves; 4 red shallots; 25 ml Sunflower oil; 2 Daon Jeruk Purut leaves (kaffir lime leaves); 1 red lombok (red chili) in pieces; 1 slice of Gula Jawa (palm sugar); half a cup of ketjap manis; Pinch of salt

This recipe was created by Stephen de Ruyter from Suara Gembira. "The art of a good Indonesian satay lies in its delicate character with small cubes of meat."

The dish is traditionally served with a sambal ketjap sauce, but it is also delicious with a peanut sauce. You will also find the necessary ingredients and preparation for these in this recipe.

Ingredients

Pinch of pepper

4finely pressed garlic cloves

20satay skewers

450gLamb neck

Pinch of salt

juice of 1 lime

4rawit (small red or green chilies)

1.5ketoembar (powder)

1up to 2 finely chopped shallots

2cups of ABC ketjap Manis (sweet soy sauce)

1tomato cut into small cubes

1packet of lontong (sticky rice)

200graw skin-on peanuts

2slices of galangal about 7 mm thick

2Garlic cloves

4red shallots

25mlSunflower oil

2Daon Jeruk Purut leaves (kaffir lime leaves)

1red lombok (red chili) in pieces

1slice of Gula Jawa (palm sugar)

half a cup of ketjap manis

Preparation

Soak the satay sticks in a glass of lukewarm water. This prevents the wood from splintering during skewering.
Cut the lamb neck into small cubes the size of a mini sugar cube.
Skewer the meat onto the sticks (not yet marinated).
Make a marinade of 1 cup ketjap Manis, coriander, very finely chopped garlic, salt, and pepper. Mix well and brush the satay sticks with the marinade.
Grill the satay on a grill, barbecue, or in a frying pan until browned all over.
Glaze the satay again with the remaining marinade. Place the grilled satay on a platter. Pour the Sambal ketjap sauce over the satay.

Put a pot with plenty of water (at least 2 liters) on the stove until it boils. Add a little salt and rinse the lontong under the tap for about a minute.
Place the lontong in the pot of boiling water and cook for about 20 minutes until done.
The lontong will become round and the rice will be cooked through.
Remove the lontong after 20 minutes and let it cool.
Cut it into small cubes and it is ready to serve.

Take a frying pan and fry the raw peanuts in 1 centimeter of sunflower oil for about 5 to 7 minutes. They should be just slightly golden brown. Then put the peanuts in a colander and let them drain.
Take a mortar or blender and grind the peanuts. Add the red shallots, finely chopped garlic, lombok, Daon Jeruk Purut, galangal, Gula Jawa, and a splash of ketjap. Add salt to taste.
Once everything is well ground, reheat the frying pan with a thin layer of oil and fry the ground peanuts for about 4 to 5 minutes.
Carefully add some cold water until the sauce is bound and has the consistency of pancake batter. Note: the sauce should not be too thick! During frying, oil will be released from the peanuts. This is normal.