Javanese Satay
Ingredients: 4 tablespoons light brown sugar, 2 tablespoons grated coconut, 8 tablespoons sweet soy sauce, 500 grams roast beef,
Mix 4 tablespoons light brown sugar, 2 tablespoons grated coconut and 8 tablespoons sweet soy sauce well together. Cut 500 grams roast beef into cubes and marinate a couple hours in the marinade. Then bake the Javanese satay on a grill or in a wok brown. Pour the remaining marinade over the satay while baking.
Javanese Satay Sauce
Ingredients: 2 shallots, 8 tablespoons sweet soy sauce, dash of lemon juice,
Cut 2 shallots very fine (easy in the food processor). Stir 8 tablespoons sweet soy sauce, a dash of lemon juice and shallots and mix well and serve with the Javanese satay.
Babi Pangang
Ingredients: 3 tablespoons sweet soy sauce, 3 garlic cloves, 1 tablespoon ginger syrup, 1 tablespoon rice vinegar, 2 tablespoons oil, 1 teaspoon chilli jam, 1 kilo pork fillets,
Mix 3 tablespoons sweet soy sauce, 3 garlic cloves, 1 tablespoon ginger syrup, 1 tablespoon rice vinegar, 2 tablespoons oil and 1 teaspoon chilli jam well. Cut 1 kilo pork fillets in cubes and marinate a few hours in the marinade. Bake the marinated pork fillet cubes in a hot wok around brown. Serve with the Babi Pangang sauce and Atjar Tjampoer.
Babi Pangang Saus
Ingredients: 200 ml tomato ketchup, 1 dash of sweet chilli sauce, 1 tablespoon white wine vinegar, 4 tablespoons ginger syrup, 3 tablespoons sweet soy sauce, 1 tablespoon light brown sugar, pepper,
Mix 200 ml tomato ketchup, 1 dash of sweet chilli sauce, 1 tablespoon white wine vinegar, 4 tablespoons ginger syrup, 3 tablespoons sweet soy sauce, 1 tablespoon light brown sugar and pepper to taste together. Heat the sauce on low heat. Mix the sauce with the Babi Pangang meat.
With it we had ‘nasi goreng’ and ‘bami goreng’.
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