How to make

1. Cut the meat in the form of a box/cabbage. Uk. 1x1x2 cm. Soak (marinade) meat with sweet/salty soy sauce, chinese 5 spice, fine galangal and slices of onion/white for a minimum of 1 hour.

2. Piercing meat like satay and prepare a flat cooking pan and give a little cooking oil over low/medium heat.

3. Note: For chicken meat must be roasted until cooked (no 1/2 cooked), while for daginĝ steak can be roasted 1/2 cooked, from medium rare to well done.

Materials:

1. Cow (1000 g)

2. Sate (20)

3. Sweet Cull (200g)

4. White (5)

5. Red (5)

6. Length (1)

7. Kekimun (1)

8. Department (1)

9.Cabe Red (5)

10. Lime (2)

https://cookpad.com/id/resep/17286847-sate-ayamsapi-panggang-denang-cooking-pan?ref=search&search_term=sapi