Satay / Sate Coconut

Ever eat Sate Coconut? Enjoyment eat Sate will increasingly spread peanut sauce with a tasty and not too spicy. Asih said Sate seasoning is not spicy was deliberately formulated at the request of many consumers. "Chili we include on the edge of spice, but if there are customers who like the taste spicy, we make a spicy chili pol with an additional 25, even more," he said.

Visitors who taste the Sate gut will certainly enjoy the sensational taste like meat because of his intestines and not at all fishy. So too it is with Sate marrow that was not nauseated and melted in the mouth such as eating chocolate.

If consumers are curious about the menu Sate marrow, should come before the lunch hour so as not to run out. Other menu worth trying is the Sate muscle. Although based Sate beef muscle, it's not tough. Satay flavor delicacy served at various depots Mother Asih it can not be separated from how to cook it.

Actually, according to Asih, Sate ondomohen cooking process is quite simple. Once cut into pieces, meat scrubs in diurap-ointment (mixed) with grated coconut or coconut kemetan with the level of maturity and seasoning are confidential. The mixture is then left for some time until the spices to infuse.

Coconut kemetan previously mixed with red onions, garlic, salt, and turmeric. "To Sate marrow, intestine, and muscle, the same way, only added spice marinade herb salad. Intestine and muscle was also previously had to be boiled for one and a half hours so soft, "said Asih.

After the boiling process is finished, the pieces of meat ready stabbed and burned. Sate for evenly cooked and empuknya, said Asih, the combustion process must be done quickly and often inverted. Especially for Poya, grated coconut roasted and given a secret seasoning, and then allowed to dry.

After that Poya pounded for more subtle for the warm rice mixture. The whole process was done in the kitchen cooking home Asih in Gang Ondomohen, Mayor Street Mustajab. According Asih, every day, he spends about 1 quintal scrubs in, 2 pounds of lard, and 5 kilograms of intestine.

Meanwhile, more than 40 coconuts him though, good for the meat shredded and used as Poya Sate. Eating Sate in the depot Mother Asih incomplete if not accompanied by crackers taste puli. Crackers made from wheat flour and spicy garlic was sold for 1,000 rupiah per pack.

Crackers which was tasty but not too salty it is the right combination to complement the sweetness of flavor Sate. In addition to her because of Sate, most visitors are interested in going to drink tea that is served at the Depot Mother Asih. There are two kinds of tea drinks, namely hot and cold tea.

According Asih, taste tea in its place is different because it blended from two different types of tea. "Many visitors who enjoy our blend of tea, and some even took him to Singapore for a souvenir," he added. (Koran jakarta)


See also:
Soto
Sushi