Normaly  made with goat meet, this  is probably the most popular  type of satay in Indonesia originating from the islan of Madura just the northeast of java

Ingredients:

2 lbs (1 kg) lamb or goat meat

24 bamboo skewers, soaked in water for 4 fours before using  lime wedges, to serve

1 portion Sambal Kecap  (see our sambal categorie)

1 portion Sambal Kacang (see our sambal categorie)

Marinade

½ cup (125 ml) sweet Indonesian soy sauce (kecap manis)

½ teaspoon  coriander seeds crushed, or ½ teaspoon ground coriander

¼ teaspoon ground white paper

1 tablespoon freshly squeezed lime or lemon juice

Cooking Directions:

1. Cut the lamb or goat meat into bite-sized cubes. Combine the marinade ingredients in a bowl and mix well.  Pour two-third of the Marinade to the meat cubes, mix until well coated and allow to marinate for at least 2 hour, Reserve the remaining Marinade
2. Prepare the Sambal Kecap and Sambal Kacang  (see our sambals catagories)
3. Threat the marinated meat cubes onto the bamboo skewers and grill over hot charcoal or under a preheated  broiler for 5 to 7 minutes, turning and basting frequently with the reserve Marinade, until the meat is well cooked and browned on all sides. Arrange the satays on aserving platter and serve with the lime wedges and bowls of Sambal Kecap and Sambal Kacang on the side

Source: Authentic Food Recipes from Indonesia, Heinz Von Helzen and Lother Arsana

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