Recipe Of Sate Maranggi Sedap And Empuk, Without Need For Cucang Bumbu

Illustration of satay maranggi (Freepik/8 Photos)

YOGYAKARTA - Sate is one of the mainstay culinary delights in Indonesia. Almost every region in Indonesia has its own distinctive satay. One of them is a maranggi satay from Purwakarta, West Java. The satay maranggi recipe is very special and different from other satays.

Sate maranggi is popular because it has a legit and delicious taste. In addition, the ingredients used are different from other satay. Sate uses beef. There are also those who use goat meat. The meat is smeared with various spices that produce a delicious taste.

Sate maranggi is served without using peanut seasoning because the fruit of meat consumption already has a strong taste. However, there are some people who enjoy this satay with additional chilies such as soy sauce and chili sauce.

Many maranggi satay recipes are also sought after because of the taste that really captivates the tongue. You can make your own maranggi satay at home without having to go all the way to Purwakarta.

In terms of language, the term maranggi comes from the Sundanese word which means carpentry. Carpentry is a nickname for someone who is an expert in making keris sarongs.

There are many versions regarding origins or the history of satay maranggi. Some researchers and bookwriters say that satay maranggi is a culinary taste from China. Like Chinese food in general that enters Indonesia, this culinary then transforms according to culture and religion in the country.

According to ancient peoples, maranggi satay was brought by immigrants from the mainland of China who live in the land of Sundanese or central West Java. At first, this satay material was pork. It tastes similar to wild boars and spices in China, Taiwan and Hong Kong.

However, this satay is then adapted to the people in Indonesia. With the spread of Islam, this satay is then processed using beef and goats.

There is another version of history that mentions that satay maranggi comes from Cianjur. It is said that the first person to create this satay was someone named Mak Ranggi hundreds of years ago in Purwakarta.

If you want to feel the joy of satay maranggi, you don't have to go all the way to Purwakarta. You can make it yourself at home with the following recipe.

- 500 g beef

- Red sugar 1 sdm

- Jawa acid 2 tablespoons

- 5 pieces of papaya leaves

- 2 tablespoons vegetable oil

- Half sdt powder

- Kaldu cow powder half sdt

- Sweet cap as needed

- 5 points on the red Onion

- Garlic 1 concave

- Jahe 1 cm

- Length 1 cm

- Ketumbar grains 1 sdt

- Steam sweet sauce

- Cooking red Onions

1. Cut the meat to the size of the dice.

2. Wrap the meat using papaya leaves, let it sit for 30 minutes to make it soft.

3. Make out garlic, shallots, brushes, ginger, and coriander.

4. Heat the oil with moderate fire. Then the spices that have been smoothed until the aroma is fragrant and ripe.

5. Mix the meat into the filled seasoning. Then add pepper, Javan acid water, powdered beef, brown sugar, and a little oil.

6. Stir until everything is mixed evenly. Then let stand for 1 hour until the spices absorb.

7. Cooked meat is then stabbed into satay.

8. Burn satay and apply spicy sweet soy sauce until cooked.

9. Prepare a mature maranggi satay with sobs of shallots and soy sauce as needed.

That's an easy and delicious maranggi satay recipe. You can make your own maranggi satay at home with the recipe. Even if your cooking is delicious, you can open your own maranggi satay business at home.

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