Sate Kere (Javanese: ꦱꦠꦺꦏꦺꦫꦺ, translit. Saté Kéré) is a well-known traditional dish originating from Solo (Surakarta), Indonesia, and holds a special place in Javanese cuisine. In addition to the tempeh base, this dish often includes various cuts of beef offal, such as lungs and intestines, which add rich flavors and textures. Like many other satay varieties, sate kere is commonly served with a flavorful peanut sauce or a combination of sweet soy sauce and chili, enhancing its savory and slightly spicy taste.
Also read :The Most Unique Food From Central of Java
Main Ingredient:
- 3 packs of tempe gembus (tempeh made from tofu pulp)
Marinade (Bacem) Ingredients:
- 1 tsp coriander seeds
- 1 candlenut
- 1 cm ginger
- 3 cloves garlic
- 3 cloves shallots
- Water as needed
- Salt and palm sugar to taste
- Sweet soy sauce to taste
- Flavor seasoning (stock powder) to taste
Grind all the spices, then boil together with the tempeh until the flavors are absorbed and the tempeh is fully cooked. Skewer the tempeh like satay.
Peanut Sauce Ingredients:
- 120 grams peanuts, roasted and ground
- 4 red chilies, ground
- 3 cloves garlic, ground
- 5 tbsp sweet soy sauce
- Salt and palm sugar to taste
- 1 sachet (65 ml) instant coconut milk
- Water as needed
Combine all peanut sauce ingredients, then cook over medium heat until thickened and well-blended. Adjust the seasoning to your taste.
Peanut Sauce Ingredients:
- 120 grams peanuts, roasted and ground
- 4 red chilies, ground
- 3 cloves garlic, ground
- 5 tbsp sweet soy sauce
- Salt and palm sugar to taste
- 1 sachet (65 ml) instant coconut milk
- Water as needed
Combine all peanut sauce ingredients, then cook over medium heat until thickened and well-blended. Adjust the seasoning to your taste.
Visit our website today! weekmagzine.com
Cooking Instructions:
- Simmer the tempeh slowly in the bacem spice mixture until it soaks up the flavors. This lets the spices fully flavor the tempeh, making it tastier.
- Thread the cooked tempeh onto satay sticks.
- Grill the skewered tempeh over charcoal or in a pan until it is lightly charred and golden brown..
- Serve with peanut sauce, a drizzle of sweet soy sauce, sliced shallots, and bird’s eye chilies as desired.
Tips:
- You can add beef offal like lungs or intestines for a more traditional and authentic version.
- Grilling over charcoal will give a smokier, more traditional flavor.
That is the complete and detailed recipe for making sate kere, thoroughly covering all the essential ingredients and providing clear, step-by-step instructions needed to successfully prepare this delicious and flavorful dish. With these comprehensive guidelines, you will be able to recreate the authentic taste and enjoy the full experience of sate kere in your own kitchen.