Fall has arrived and as the colors of the world start to change we all prepare for that temperature to drop as well. Considering that the Dishtales headquarters are in Amsterdam, the Netherlands, we are well aware that the seasons change rapidly. You can imagine us screaming: “Thank FOODness!” when that infamous Indian Summer heatwave arrived. For a true foodie like Eva, an October heatwave simply must be celebrated by firing up that grill and creating a giant backyard family food fest! We were more than thrilled to be invited to her delicious spectacle. Eva couldn’t help but cooking a bunch of different dishes, as both she and her husband love to share their immaculate cooking skills. What signature dish is she sharing with us today? Well, prepare yourself for a very unique Dishtale, as Eva decided to pay tribute to her Indonesian roots by sharing her family recipe for Indonesian Satay!
This recipe has been in Eva’s family for 3 generations and every year, when Spring kicks off, her family gathers around to eat the first grilled satay of the season. “It was my beloved father that always grilled the first sticks in Spring.” Eva says while she watches her husband and son fire up briquettes. “When I married my husband Hans, it was of great importance for my father to teach Hans step-by-step how to skillfully grill a perfect satay stick!” she continues with a smile on her face.
I have to say that it was truly wonderful to meet this family and see the uniting power of family love through a simple, foodtabulous recipe. A delicious satay stick that carries family memories and brings generations together. The true spirit and connecting power of food was strongly present and I feel priviledged to have been a part of Eva’s family for a day. Thank you for all the love and for sharing this family recipe. I hope all readers in warmer countries will turn on their grills tonight and let us know how their Indonesian Satay turned out by commenting below.
Happy Grilling & Selamat Makan!
- Boneless (pork) shoulder chops (2,5 kg)
- 8 tbsp Peanut oil
- 3 Lemons
- 4 tbsp Ketoembar (ground coriander seeds)
- 3 tbsp Djinten (ground cumin seeds)
- 2 tbsp Sugar
- A dash of Ketjap manis (Indonesian soy sauce)
- 4 cloves garlic
- Salt & Pepper
- Satay sticks
- SECRET INGREDIENT: a dash of ginger syrup
- Chop the meat into small cubes and put in a bowl
- Add all ingredients (except for fresh cilantro!) and stir thoroughly
- Cover the bowl and preferably let it all marinate for a few hours
- Take out the bowl and press the tiny meat cubes onto the skewers/satay sticks
- Now get ready to grill! Oh and if you burn a few, no stress! As you know it can take a few generations before we master it like Eva's grandfather did! 😉
Oh and FYI:
Eva's personal note on this recipe: It's difficult to say how much of all ingredients should be used in this recipe as we play around with the amounts and simply smell if the marinated meat smells delicious..you'll know as well! My advice would therefore be that everyone tries out this recipe and you can decide for yourself whether more or less is needed of all products. Keep in mind that our family recipe has the secret ingepredient, requires more ketoembar then djinten, a lot of oil & lemon to make the meat tender & juicy and just enough ketjap manis to give the meat that shiny, light brown color. Also, you can definitely use other meat as well, however, we have always used boneless shoulder chops because of the extra fat in the meat; this just adds more flavor and makes the end result tender after they're grilled! Enjoy!!