Goat meat is a delicious food but requires proper processing. Don't let the goat meat taste hard and stink after cooking.
Some ways to get rid of the smell of goat meat is to wrap it in papaya leaves, or you can also mix the meat with grated pineapple. Let stand a few moments then wash clean. Also make sure not to rush to remove the goat meat from the stew before it becomes soft in texture.
I. Stir fry goat.
Materials:
- 500 gr of goat meat
- 1 stick of lemongrass, bruised
- 1 galangal segment
- 2 bay leaves
- 5 lime leaves
- 5 pieces of jackfruit leaves
- 5 tablespoons of sweet soy sauce
- Salt to taste
Powdered seasoning ingredients:
- 1 segment of ginger
- 10 bird's eye chilies
- 3 candlenuts
- 4 cloves garlic
- 5 red chilies
- 8 cloves of red onion
How to make:
1. Beat the goat meat briefly, then boil it together with the jackfruit leaves until cooked and separated from the dirt that sticks to it.
2. Dice or thinly chop the mutton.
3. Saute ground spices until fragrant, add coarse spices except soy sauce. Sauté briefly until fragrant. Pour enough water, stir until boiling.
4. Add the mutton and mix well with the spices.
5. Pour in soy sauce and salt to taste. Stir well.
II. Goat curry.
Materials:
- 500 grams of mutton
- 500 grams of goat ribs or other bones
- 1 sheet of turmeric leaf, tie
- 1 liter of coconut milk, from 1 coconut
- 1 tsp tamarind water
- Oil, enough to sauté the spices
- 3 pieces of lime leaves
- 3 segments of ginger, bruised
- 3 segments of galangal, bruised
Ground spices:
- 1 cm of cinnamon
- 1 tbsp salt
- 1/2 ground pepper
- 1/2 tsp coriander powder
- 10 curly chilies
- 10 bird's eye chilies
- 10 cloves of red onion
- 3 segments of turmeric
- 5 candlenuts
- 5 cloves of garlic
- Sugar to taste
- Meat-flavored food seasoning, to taste
III. Goat Tongseng.
Materials:
- 500 grams of mutton, boil briefly
- 1 stick of lemon grass, crushed
- 1 tomato, cut into pieces
- 1 tsp fine salt
- 1/3 tsp flavoring
- 2 pieces of lime leaves
- 2 bay leaves
- 8 strands of cabbage, sliced
- Enough water
- Chili according to taste
- Red sugar to taste
- Sweet soy sauce to taste
- Galangal, geprek
- Cooking oil
Ground spices:
- 2 cm ginger
- 4 cloves garlic
- 5 red onions
How to make:
1. Heat the oil then sauté the ground spices along with galangal, lemon grass, bay leaves and lime leaves until fragrant.
2. Add water and meat.
3. Add pepper, salt, flavoring, brown sugar, cook until the meat is really tender.
4. When the gravy is thick, add the cabbage and sweet soy sauce.
5. Add tomatoes and chilies, cook until wilted.
6. Correct the taste and add seasoning if it's lacking. Lift and serve.
IV. Goat satay.
Materials:
- 500 grams of mutton, diced
- 2 segments of ginger, bruised
- 3 pieces of lime leaves, finely sliced
- Sweet soy sauce, to taste
- Right amount of oil
Ground spices:
- 1 tbsp coriander
- 1 tsp salt
- 10 grains of shallots
- 2 tamarind seeds
- 2 tablespoons of brown sugar
- 3 candlenuts
- 5 cloves of garlic
- Meat flavoring, to taste
How to make:
1. Grind all the ground spices. Mix the ground spices with 2 tablespoons of sweet soy sauce and 2 tablespoons of cooking oil.
2. Add ginger and lime leaves to the seasoning, stir well.
3. Add the goat meat to the spices, stir well then let stand for about 30 minutes.
4. Skewer the mutton onto the prepared skewers. In one skewer, fill with 3 to 5 pieces of mutton.
5. Heat the charcoal until it forms coals, grill the satay until cooked.
6. In order for the spices to infuse, between roasting the satay, try to apply the seasoning to the satay that is being burned. Apply sweet soy sauce as well to get a kickier taste.
7. Grill or grill satay until cooked then serve while still hot.
8. Serve satay with soy sauce sauce, sliced cabbage and tomatoes and cucumbers
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