Sate Tegal of the yearling or five-month-old lamb; the nickname just for this dish in Tegal is balibul, an acronym of baru lima bulan (just 5 months). Each kodi, or dish, contains twenty skewers, with each skewer has four chunks — two items of meat, one bit of fat then another bit of meat. It is grilled over wood charcoal until it truly is cooked between medium and done well; however it really is possible to inquire about medium rare. Sometimes unwanted fat piece might be replaced with liver or heart or kidney. This is not marinated just before grilling. On serving, it's accompanied by sweet soya sauce (medium sweetness, slightly thinned with boiled water), sliced fresh chilli, sliced raw shallots (eschalot), quartered green tomatoes, and steamed rice, and is also sometimes garnished with fried shallots.
Ingredients
500 gr of diced mutton (including lard) seasoning dye
50 grams of half-ripe pineapple, finely grated
100 grams of peanuts, fried and puree
2 tablespoons soy sauce seasoning sauce
10 red chili
10 shallots, finely sliced
2 red tomatoes, cut into rough
5 tablespoons soy sauce
Method
Combine all ingredients dye seasoning, stir well and set aside
Insert the mutton (must diselengi lard) with a skewer.
Dip into the grated pineapple and rub with peanut sauce.
Grilled over charcoal until cooked.
seasoning sauce
Coarse grind cayenne pepper. Put on a plate together soy sauce, onion and tomato.
Serve skewers with soy sauce seasoning fried goat.
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