Otherwayz, after a week of vacuum not postig blog, this time on the day of Eid ul Adha we will share a recipe on how to make goat satay. Before that, we share tips to become tender mutton.

• Using grated pineapple. Soaking the grated pineapple flesh into an effective manner so that the meat becomes tender, but not too long, which makes the meat to be destroyed.
• When not exposed to flame broil burn directly, which makes the meat becomes tough, just until the meat cooked and discolored.
• Using coconut water. In addition to making the meat tender, coconut water can eliminate the fishy on the meat.
• Using papaya leaves. Wrap meat with papaya leaves, Let stand about 20 minutes. After that burn flesh.
• Using starch. Before the fire, coat meat with flour, let stand for up to 15 minutes, then shake until flour off.

How to make :

• Prepare meat goat
• Diced mutton
• Skewers, not too tightly, which makes the level of maturity is uneven.
• Burn until done, turning occasionally smeared with ketchup, but not too often later even create the effect of burn on the meat. Use simple as burnt using charcoal or if you want to practical use double pan.
• Serve with soy sauce seasoning and vegetables.

Sometimes people like to spice marinade so marinade more pervasive. Here's our recipe for the marinade seasoning for 1 kg of meat :

• 10 cloves garlic
• 1 tbsp coriander
• 10btr hazelnut
• 250gr sugar
• 2 tsp salt
• Puree all ingredients above and use it to soak the meat satay skewers and spread over baked.

Ting... Ting... Ting... Dong...

Good Luck