On Saturday Marco, Roger and I made satay rempah with jalapeño atjar. As mentioned last week, Marco received the recipe book “Indostok” from Roger for Christmas. Satay rempah is a satay made from minced meat. In this case “rempah” translates loosely to “spices”, with minced meat used for the satay. We made the spices first (including but not limited to star anise, coriander seeds, cumin seeds, ginger and lime zest because we couldn’t find lime leaves, etc…). Oh, and also candlenuts (English Wikipedia) which are mildly toxic when raw but perfectly fine if cooked. Who knew.
You then mix the spice with the minced meat and add some breadcrumbs and corn starch on the outside to give it a nice crunchy coating when fried.
The cool thing about this recipe is that the sticks that normally hold the satay were sticks of lemongrass.
You then fry them in a wok in a thin layer of oil. This was the only annoying part, since we ended up cutting the lemongrass in half to handle them better. Some of them also had a tendency to fall apart.
The finished meal: satay rempah, jalapeño atjar (sour/spicy vegetable pickle) and basmati rice. Yum yum yum!