Thursday, 28 June 2012

Sate sarepeh Rembang

For these 2 months my husband got a job in Rembang. So he travelled there a lot. When I told him that the idfb challenge 5 is about sate, he suggested me to make this sate sarepeh, a traditional sate from Rembang.  Actually I have planned to join his trip to try this sate myself. But unfortunately until almost the end of this challenge I couldn't make it... :( 
Then I googled to find the recipe. I found it in sajian sedap and nguprek di dapur. As I learned from both sites, I am really glad that it is such a simple sate to make, with not too many ingredients needed. I only have to adjust the amount of chillies to match my children taste buts. So, this sate sarepeh is my entry for the idfb challenge 5.

4 skinless chicken thigh and breast fillets
5 chicken liver
lime juice

3 keffir lime leaves
2 salam leaves
2 tbs palm sugar
400 ml coconut milk 
2 tbs oil for stirfrying

to be ground together:
4 red chillies or more, discard the seeds
8 garlic

Soak the bamboo skewers for a while to prevent from burning. 
Rinse chicken and liver. Cut the chicken into small cubes and the liver into 2 pieces. Drizzle lime juice and sprinkle salt over them. Let sit for about 15 minutes.
Heat oil on medium high. Stir fry the ground spices and the leaves until fragrant. Add coconut milk and palm sugar. Reduce the heat. Cook until it thicken. Removes and set aside.
Thread 5 - 6 chicken and liver pieces onto the skewer. Pour 3/4 of the spices over them (reserve the 1/4 for serving). Marinate at least 1 hour.
Grill until well done.
Serve with lontong and the reserved spices.