Thursday, September 25

Sate Udang (Shrimp Satay)


Bahan-Bahan :
2 sendok makan minyak sayur
4 cm jahe, memarkan
2 batang serai, ambil bagian putihnya, memarkan
2 lembar daun pandan, simpulkan, sobek-sobek
800 gram udang jerbung, kupas, sisakan ekornya, belah punggungnya
2 sendok makan kecap manis
6 tusuk sate

Bumbu(haluskan):
6 siung bawang putih
6 buah cabai merah
6 cm kunyit sangrai
4 cm temu kunci (optional)
2 sendok teh ketumbar sangrai
1 sendok teh garam
1/4 sendok teh merica butiran
1 sendok teh gula pasir

Cara memasak:
1. Panaskan minyak
2. Tumis bumbu halus, jahe, serai, dan daun pandan hingga matang dan harum.
3. Tambahkan udang, masak hingga udang berubah warna.
4. Tuangi kecap, masak di atas api sedang hingga bumbu meresap. Angkat.
5. Tusuk setiap 3 ekor udang dengan 1 tusuk sate atau batang serai.
6. Lakukan hingga selesai.
7. Panggang di atas bara api hingga harum dan agak kering.
8. Angkat dan sajikan.

Ingredients :
2 Tsp Oil for saute
4 cm bruised ginger
2 stalk lemongrass, take the inside, bruised
2 sheet pandanus leaf, tied off
800 gram shrimp, remove shells, leave the tail, slit along the back
2 Tsp sweet soy sauce
6 grill stick

Refined ingredients:
6 cloves garlic
6 hot chillies
6 cm turmeric
4 cm fingerroot/ Boesenbergia pandurata/Kaempferia pandurata (optional)*
2 tsp coriander seeds
1 tsp salt
1/4 tsp ground pepper
1 tsp sugar

Directions:
1. Heat oil
2. Saute all refined ingredients, until the aroma great.
3. Add shrimps, cook until shrimps become reddish.
4. Add sweet soy sauce, cook use medium heat until ingredients absorbed. Take out.
5. Put 3 shrimps in one grill stick or lemongrass stalk.
6. Do it with the rest of them.
7. Grill on the livecoal until the aroma great and dryer.
8. Take out and serve

* Fingerroot, Native to Southern China and S.E. Asia, the roots of this interesting tropical ginger are used as a spice,

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