Fried Satay with Bombay Onions

Material:

- 300 grams of mutton, do not need to be washed, diced
- 1 medium sized onion, split longitudinally in half and thinly sliced
- 1 red tomato, thinly sliced
- 2 pieces of fine chopped cabbage
- 8 red cayenne grains, roughly rubbed for sprinkling
- 4 tablespoons of oil to saute

Soaking spices, puree:

- 1 teaspoon of coriander, roasted
- 1 segment of ginger
- 4 red onion grains
- 2 grains of garlic
- 3 candlenuts, roasted
- 1 teaspoon of salt
- 5 tablespoons of sweet soy sauce
- 1 teaspoon of sugar Java comb
- 3 tablespoons of Javanese sour water
- 1 teaspoon of powdered broth (optional)

How to make:

• Prepare a bowl, add the mutton and marinade, mix well. Cover the bowl with plastic wrap and keep it in the refrigerator for at least 1 hour so the spices soak.
• Prepare a skillet, add and heat 4 tablespoons of cooking oil, put the mutton in hot oil. If the meat releases a lot of water, then take the meat with your fingers and just add the meat to the pan minus the marinade.
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• Cook over medium heat, stirring stir-fry so the meat doesn't burn and cook evenly. If the meat has softened, shrunk and released oil, add the onion slices. Stir and cook until the onions wilt. Taste the taste and lift it.
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• Serve fried satay with slices of cabbage, red tomatoes, rough chili, and sliced ​​lime.

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