Juicy with a kick of flavor of Chicken Satay by Sate Blora, Rawamangun, East Jakarta

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Sorry it took me longer to post another story. I hope I redeemed my self by giving you, all my faithful readers,a little bit food porn.

I was in crave for chicken done right. I mean, a real good cooking that serve the poultry good respect it deserves. I could tell you, It’s different here in Indonesia. We didn’t used to tender and just cooked chicken. Either we deep fried it, long hour stewed it or hard grilled it. The stringy texture of the chicken meat are expected and commonly accepted. So, surely you would understand that I was a little bit skeptical when my husband took me to this Satay restaurant.

How happy I was to be wrong.

The chicken satay from Sate Blora restaurant is exquisite. The meat was adequately marinated, so the flavor and aroma from only a few spices used, just made me salivate instantly. The grill master put the skewered bits on the hot charcoal grill, then manually fan them with the traditional fan made from palm tree leaves. The heat cooked the chicken enough, without overkilled it. When I bite into them, it was the juiciest and melt in your mouth chicken satay I’ve ever had.

Enough said, let the show begin!

Uncooked chicken satay

I warned you about the porn, right?Here we go.
These sexy voluptuous bits on sticks were the uncooked one. Covered them selves with light peanut sauce and sweet soy sauce, patiently waited in line before touching the heat.

The young master grill and his magic fan

The young man who smile shyly is the talented master grill on the job that night. He had his own system to grill by the order, while the charcoal keep on burning. He memorized the set, which ten skewers for which table. He waved the fan a little bit differently on each portion set, to increase or decrease the grilling process through the meat. He didn’t use any timer or thermometer, there were no button to turn the gas up and down. Like any grill master, he used his eye and vast experience to determine which set is ready to serve.

Sssss it hot

The sizzling sound when the uncooked chicken first touch the hot iron grill was so intriguing. Instantly it created the smoke with inviting aroma.

Roll it over

Beside manually fanning the charcoal, the grill master must keep alert to roll and turn every single skewer. This part is also important to keep the meat cooked evenly, including the light caramelization from the soy sauce marinade. Every satay lover like that slightly burned bits at their meat.

Hot stone

When the time was right, the grill master took a portion set (ten skewers) off the grill onto the hot stone plate to keep it sizzles. Oooh look at those plump meat gleaming on its own juice (too much? sorry).

Much more than this

Finally, I could sample the fruit of the master’s labor.
On each table there are two sauce we could use to drizzle on the satay. For extra flavor. Chicken satay goes really well with the peanut sauce, so I add that and ate the whole portion my self with steamy fluffy white rice. If you think it would be too sweet, I can tell you that you are wrong. Very different with Japanese version of Yakitori, this one is not that sweet. The seasoning was mild and well balanced, so the taste of the chicken it self prominent as the hero of the dish. That was scrumptious!

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The Magic Spell of Stew and Satay ala Eid Al Adha

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To day we celebrate festival of sacrifice, the second most important moslem holiday. Eid Al Adha is an ode to prophet Abraham and his son Ishmael for their fortitude.
During this religious day, Kisah Mayang point of interest only for the significant food available.

After symbolic sacrifice through compassionate/merciful slaughtering selected cows, mutton or goats; the meat and all other part of the animal were distributed for all family in need. That means, everybody can have carnivore weekend!

Gulai
Semur
rendang
sate
satay

There’s nothing more magical than a bowl of stew OR a plate of satay at Eid Al Adha.

Let’s talk about the stew first.
There are wide range of Indonesian stews, from the sweet sticky Semur; creamy and spicy Gulai to complex yet flavorful Rendang.
But the most popular stew and relatively easy to make is Gulai. Beef, lamb even buffalo or any parts of the animal will be tender and tasty.
Like any other type of stew, it only need slow cooking in low heat for couple of hours. Gulai can be considered as Indonesian version of curry. Tons of dry of fresh spices are used with creamy coconut milk broth.

The second dish is Satay. Basically it is meat on wood skewer on charcoal grill.
Satay usually done for mutton or goat meat. Since those animal have lean meat and tend to a little bit more tough than beef, it required tenderizer. Papaya leaves, grated pineapple usually make the job done.
The skewered meat marinated in simple soy sauce for a minute of two then straight to the charcoal grill. Fanning the charcoal, turning over the meat, regular glazing the meat with soy sauce done repetitively until done.

The preparation cooking Gulai a bit handy, but cooking process is easy. While making satay need minimal preparation but required a lot of action to finished it.

A lot like life isn’t it?
When we prepare well before making a performance, then doing it is easy, hit the spot of objective perfectly. And if we prepare less, we will be busy facing obstacles and arguments.

The Eid Al Adha’s stews and satays are magical. Simply because the animals are being treated with compassion and slaughtered mercifully. The event produce a stress free animals ergo juicier and more tender meat.
Not only it makes you full and satisfied from the delicious meal, but the increasing level of gratitude that makes it all better. Knowing that not only you and your family enjoying the meaty dish today, the rest of people in the community are devouring it too.