Satay Kalong

Satay Kalong is a kind of satay in Indonesia. It is from Madura. From the name, maybe you'll think it made from Kalong or Bat's meat. But, that is wrong. Satay Kalong made from Bufallo's meat. Nah, in this point, maybe (again) you'll wondered, "So, why it's named 'Satay Kalong' if it's not made from Kalong/Bat's meat?" The answer is because the seller of satay kalong is only out at the afternoon (like the kalong  that came out when the sun almost drowning) and sell it trough the night.


Okay, you have known about Satay Kalong. So, let's go to the next conversation!

HOW TO MAKE SATAY KALONG!

Satay Kalong

The Ingredient

1. 500 gr Buffalo's meat. Slice it thinly and lengthwise. Hit it.

2. 75 gr brown sugar

3. 1 teaspoon tamarind. Mixed it with 50 cc of water

4. 2 galangals. Geprek it

5. 2 bay leaves

6. 2 tablespoons of oil

Mashed Spice

1. 5 red onions

2. 3 cloves of garlic

3. 2 tablespoons of conriader
4. 1 tespoon of salt


Rub Spice
1. 2 tablespoons of brown sugar
2. 6 tablespoons of soy sauce


Steps
1. Stir-fry the mashed spice, bay leaves, and galangals until fragrant.
2. Add the tamarind with its water and  brown sugar. Boil until the sugar dissolved. Turn down the heat.
3. Add bufallo's meat, mix it well, and leave it until the spice mingle.
4. Prick it with a skewer. Don't be too dense so that can be cooked well.
5. Mix the rub spice with the rest of the marinade
6. Dip the satay on the rub spice before cook it
7. Burn it with medium coal, so it can be cooked well
8. Rub it again with the rub spice
9. Serve it with peanut sauce.




Satay Kalong has a typical taste. It taste was sweet, almost like Dendeng. Oh, and for your info, the Satay Kalong seller has a typical pole to attrack the buyers. The sellers hang up a Genta or Klonongan (a bell that used in Cow's neck) in the its pole. So if they're walking in, you will hear the sound of  Genta that used in Cow's neck. Maybe someone whose don't that was Satay Kalong seller, would think that was a loose cow. :v