Sate mature of course in aceh a lot of peminatnya ini cara2 or recipe its manufacture

Sate Matang Khas Aceh Recipe
Indonesia is rich in various culinary typical of the archipelago. So one type of cuisine alone can be various versions in every province, such as goat satay.

Recipes and how to make a typical mature satay of Aceh
Typical mature Sate Aceh
Image: dhyna511.blogspot.com
The popular goat satay is Satay Madura and Satay Padang.

But in Banda Aceh there is also a goat satay so famous for its delicious. And the satay is different from other sate-satay. His name sate Matang.

Some might think that "cooked sate" is "ripe satay". But actually this mature name is taken from one of the first places by satay satay seller.

Its name is Matang Geuleumpang Dua town. A city on the border between North Aceh and Bireuen.

Differences of cooked satay with a common goat satay that is located on the spice that is used more using spices.

Matured satay is also usually eaten together with soup soto (bone-based broth) which tastes like curry and peanut sauce.

The meat used to make cooked satay usually uses goat meat, but beef can.

Recipes and how to make a typical Mature Satay Aceh
Have a stock of meat at home and have a plan to make sate?

Nothing wrong with trying to make a different satay from the usual satay.

Let's see the typical Mature Satay recipe from the region of Aceh below.

The main ingredient:
√ 300 grams of mutton, diced small pieces

Seasoning ingredients to burn sate:
√ 1 tsp coriander
√ 1 garlic clove
√ 1 shallot onion
√ 1 lemongrass
√ 1 segment of ginger finger
√ 1 segment of galangal finger
√ 2 cm turmeric
√ 2 candlenuts
√ Salt to taste
√ Red sugar to taste
√ Oil to taste, for sauteing

How to make satay:
• Blend all seasonings to burn sate.

Heat the oil and stir fry the spices that have been mashed. Then input the meat that has been cut into pieces. Saute for a while until the spices soak.

• Lift and stack the meat with a skewer, then burn it.

Peanut ingredients
√ 2 ounces peanuts, fry and puree
√ 1 clove garlic, for sauteing
√ 2 bay leaves
√ 1 kaffir lime leaves
√ 2 pieces of pandan leaves
√ 1 small rod of lemongrass
√ 1 cinnamon stick
√ 2 ounces dried chili
√ 500 ml of coconut milk
√ 1 tbsp white sugar
√ Little red sugar
√ Soy sauce to taste

How to cook peanut seasoning:
• Stir-fry all ingredients (except sweet soy sauce) until the aroma is brought out.

• Then enter the coconut milk. Wait for a little boil.

Enter ground brown soybeans with dried chili.

• Stir until boiling and thickening until visible to remove oil.

• Add sweet soy sauce when it comes to serving cooked sate and peanut sauce.

Satay soto mature sauce:
√ 1/2 liter of boiled water
√ 1 tsp coriander
√ 1 garlic clove
√ 1 shallot onion
√ 1 lemongrass
√ 1 segment of ginger finger
√ 1 segment of galangal finger
√ 2 cm turmeric
√ 2 candlenuts
√ 1/2 coconut, for coconut milk
√ Salt to taste
√ Red sugar to taste

How to make soto sate mature:
• Boil the bones of mutton using boiled water to boil and become broth.

• Mix all seasonings together and puree. Then input into the bone decoction.

• Put the coconut milk into a bone decoction that has been mixed with all the spices. Cook until boiling.

Such is the recipe and how to make a typical Matur sate from Nyobi Recipe. May be useful.

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