Idul Adha Special Recipe

Recipe 1: Sate Kambing (Indonesian Lamb Satay)

Pro-Tip for Tender Meat

Lamb can sometimes be tough. To make it tender quickly, marinate the raw meat for 10–15 minutes before cooking using **one** of these options:

• A few tablespoons of grated young pineapple (don’t leave it too long or the meat will turn mushy!)
•  1/2 teaspoon of baking soda
•  A splash of tamarind water or lime juice

Main Ingredients :

300g lamb meat, cut into cubes

 Pre-seasoning:

 A pinch of salt and pepper

The Marinade Paste (Ground/Blended Together):

3 shallots

2 cloves of garlic

1 large red chili

1 tsp coriander powder

1 tbsp palm sugar (gula merah)

Sweet soy sauce (kecap manis), to taste

Sambal Kecap (Sweet Soy Dipping Sauce):

Chilies (cabe rawit), sliced (adjust to your taste)

Sweet soy sauce (kecap manis)

1 tomato, diced

 Instructions

1. Prep the Meat: Season the cubed lamb with a pinch of salt and pepper. If you are using a tenderizer (pineapple, baking soda, or lime juice), apply it now and let it sit for 10–15 minutes. Note: Rinse slightly if using baking soda.
2. Marinate: Grind the shallots, garlic, and large red chili into a smooth paste. Mix this paste with the coriander powder, palm sugar, and sweet soy sauce. Coat the lamb cubes thoroughly in this mixture and let it marinate for at least 30 minutes so the flavors sink in.
3. Skewers: Thread the marinated lamb cubes onto bamboo skewers.
4. Grill: Grill the skewers over charcoal or on a hot grill pan. Baste them with any leftover marinade and extra sweet soy sauce while turning, until the meat is fully cooked and beautifully charred.
5. Serve: In a small bowl with lontong (rice cakes) or warm rice. Mix the sliced chilies, diced tomatoes, and sweet soy sauce. Serve the hot satay immediately with this fresh sambal kecap on the side.

Recipe 2: Oseng Kambing Pedas Manis (Spicy Sweet Stir-Fried Lamb)

Main Ingredients :

Lamb meat, cut into bite-sized pieces

Aromatics & Veggies (Sliced):

   * 3 shallots, thinly sliced

   * 2 cloves of garlic, thinly sliced

   * 1 large red chili, sliced

   * 3 whole bird’s eye chilies (cabe rawit)

Seasoning:

   * Sweet soy sauce (kecap manis), to taste

   * Salt and pepper, to taste

   * Cooking oil for sautéing

Instructions: 

1. Boil the Meat: Place the lamb pieces in a pot of water. Bring to a boil, then lower the heat. Simmer gently over low heat until the meat becomes completely tender. Drain the meat and set it aside
2. Sauté the Aromatics: Heat a little cooking oil in a skillet or wok over medium heat. Sauté the sliced shallots, garlic, large red chili, and whole bird’s eye chilies until fragrant and slightly softened.
3. Stir-fry: Toss the tender, boiled lamb into the skillet. Stir well to combine the meat with the sautéed aromatics.
4. Season: Pour in the sweet soy sauce, then season with salt and pepper according to your preference. Stir-fry everything continuously until the sauce caramelizes slightly and coats the meat evenly
5. Serve: Transfer the stir-fried lamb to a serving plate.

 Serve hot with a bowl of warm rice.