How to Cook Satti

SATTI

INGREDIENTS:

• 1 inch yellow ginger, grated
• 1 tablespoon cooking oil
• 1 cup chicken, cut tiny into 1/2-inch pieces
• 1 cup beef, cut tiny into 1/2-inch pieces

PROCEDURE:

1. In a bowl, combine the yellow ginger and cooking oil. Rub chicken and beef with the mixture.

2. Skewer about 3 pieces of meat in a coconut midrib. Cook over charcoal for a few minutes.

3. Arrange about three sticks of meat in a bowl with the sauce. Serve with puso (rice wrapped in woven coconut leaf).

SAUCE

• 2 tablespoons oil
• 1 1/2 teaspoon finely chopped garlic
• 1/2 cup finely chopped onions
• 2 pieces tomatoes, finely chopped
• 1 tablespoon balachan (Indonesian shrimp paste) or black bagoong, mashed
• 250 grams fresh shrimps, shelled then sliced into small pieces or substitute 100 grams hibe (dried shrimp), chopped
• 1 to 2 cups chicken broth
• 2 teaspoon curry powder (place 1 teaspoon first then add second teaspoon slowly)
• 1 to 2 pieces mature coconut (niyog), extract milk
• 2 pieces siling labuyo (bird's eye chili), crushed
• 1 lemon grass, tied neatly
• 1 to 2 pieces camote (sweet potatoes) cut into wedges then roasted on charcoal, mashed with a bit of broth
• 1 piece tomato, sliced thinly into rounded pieces

In a pan with oil, saute garlic, onion, tomatoes, shrimp paste and shrimp until well mixed. Pour broth into the mixture. Boil then simmer. Put in curry powder, coconut milk, crushed siling labuyo and lemon grass. Simmer. Thicken with mashed camote, stir until well mixed. Place in the sliced tomato. Correct seasoning. Remove from heat.

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It's easy to prepare and easy to cook..