Gini loh cara ngolah daging kambing biar gak bau prenguss

Ingredients

• 500 g Goat Meat (boneless, cut into bite‑size cubes)
• 4 large leaves Papaya Leaves (washed and dried; used to line the container)
• 100 g Pineapple (fresh, diced; blended into the sauce)
• 3 Tbsp Sweet Soy Sauce (Indonesian kecap manis)
• 1.5 tsp Salt (divided between sauce and sambal)
• 1 tsp Chicken Stock Powder (instant chicken bouillon)
• 10 Bamboo Satay Skewers (soaked in water for 30 minutes before use)
• 1 small Red Onion (peeled and roughly chopped for sambal)
• 5 Red Chilies (adjust heat to taste; seeds optional)
• 1 medium Tomato (chopped for sambal)
• 0.25 tsp MSG (Monosodium Glutamate) (optional flavor enhancer for sambal)

Instructions

1. Prepare the meat base

   Line a large bowl with the papaya leaves, place the goat meat cubes inside, and massage the meat gently. Let it rest for at least 15 minutes; no need to wash the meat—just pat dry with paper towels if dirty.

   Time: PT15M

2. Make the sweet‑soy‑pineapple sauce

   Blend the diced pineapple until completely smooth. Transfer to a mixing bowl, add sweet soy sauce, salt, and chicken stock powder. Stir until the mixture is uniform.

   Time: PT10M

3. Soak and skewer the meat

   Soak the bamboo satay skewers in water for 30 minutes to prevent burning. Thread the rested goat meat cubes onto the wet skewers, leaving a small gap between pieces.

   Time: PT5M

4. First quick dip in sauce

   Dip each satay into the sauce for 30–60 seconds, allowing a thin coating to adhere.

   Time: PT2M

5. Grill the satay (first side)

   Preheat the grill pan or charcoal grill to medium‑high (about 200 °C). Place the satay on the grill, turning occasionally, until the meat is half‑cooked, roughly 5–6 minutes.

   Time: PT6M

   Temperature: 200°C

6. Second dip and finish grilling

   Remove the satay, dip again quickly in the sauce, then return to the grill. Cook until the meat is fully done and the edges are slightly charred, about 5–7 more minutes.

   Time: PT7M

   Temperature: 200°C

7. Prepare the tomato‑chili sambal

   In a mortar (or small food processor), crush the red onion and chilies with a pinch of salt and MSG until coarsely ground. Add the chopped tomato and give it a quick mash; the sambal should stay slightly chunky.

   Time: PT5M

8. Plate and serve

   Arrange the grilled goat satay on a serving platter, drizzle any remaining sauce over the top, and serve with the fresh tomato‑chili sambal on the side.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

15 g

Fat

12 g

Fiber

2 g