Indonesian satay recipe maranggi

You would be familiar with a dish of beef satay with sweet spices instead?
Satay dish commonly stout sold on street vendors or this restaurant does have a savory flavor that is so delicious.
Well, for those of you who want to learn on their own how to make this dish at home dish to be served to the family. This time we will share rese make satay beef soft sweet, savory and simple. This is her recipe.

typical recipe to make satay maranggi Purwakarta. maranggi is a kind of satay skewers made from beef or lamb. tantamount to satay in general, only difference is the maranggi satay, beef flavored burnt out after a new pervasive. very sederhananamun taste is very unfortunate to miss.

  maranggi satay is typical of Purwakarta. djumpai very much along the way Purwakarta - bandung. marinade itself has flavors of sweet, sour and spicy appetizing. This sensation due to a combination of soy sauce, soy sauce and vinegar lahang that vinegar made from palm sugar,

Seasoning ingredients and skewers:

500 grams of beef brisket, diced

50 grams of ginger, grated

50 grams of young ginger, grated

25 grams of coriander finely

1 tablespoon seasoning yellow

5 grams of soy sauce

2 tablespoons soy sauce

a little vinegar lahang

1 tablespoon margarine

How to make a beef satay maranggi:

First Mix all ingredients until smooth, evenly coat the pieces of meat with spices, let stand for 1 hour or until the spices to infuse.

Puncture satay skewers with the number per skewer according to taste. Grilled skewers until cooked evenly, while inverted back and give the occasional spread spices.