Taste the Delicious African Lamb Satay, Eat with Banana Loco
What comes to your mind when you hear the word "sate"? Satay dishes that are commonly encountered are processed foods that are served by stabbed using wood or bamboo, and cooked by burning.
However, this does not apply to typical African satay, because African people do not serve satay using a skewer. But cut into small pieces like a regular grilled meat dish.
Curious about the sensation of eating African satay? One restaurant that serves African satay is in the Satrio area, Kuningan, South Jakarta, namely Haji Malik's African Lamb Sate .
As the name implies, this outlet serves lamb as the main ingredient. Uniquely, lamb satay is not eaten with pieces of rice cake or rice, but with the sweetness of Pisang Loco.
The owner and manager of the Sate Lamb Africa outlet, Haji Malik Raen Maliki, said that this way of eating is often found in Africa.
"As far as I know, there (Africa) people enjoy lamb satay with bananas, unlike in Indonesia," .
The Newbie Food sampled several of the lamb meat menus provided, such as Lamb Bening Sop, Lamb Curry, Grilled Lamb Fried Noodles, as well as two main dishes, namely African Roasted Lamb Satay and Loco Banana.
The dish that was tasted for the first time was African Roast Lamb Sate. At first glance the shape is similar to thinly sliced roast beef.
The difference is, the satay here uses lamb and is served with a sprinkling of raw onions.
If lamb is usually synonymous with the smell of snoring, then I didn't feel it when the first piece of meat landed on my tongue.
The texture of the lamb is soft compared to the usual meat satay. Besides that, I also feel the savory spices of lamb, even without the addition of spices or chili dip.
Raen said that the spice taste that perfectly absorbs into the meat comes from the marinade that is given before the meat roasting process.
After that I tried the Loco Banana slices, the shape is similar to ordinary fried bananas that are fried without using additional flour.
At first glance, I don't see the difference between Pisang Loco and regular fried bananas. However, it was different after I tasted it, I think this banana tastes sweeter and softer than ordinary fried bananas.
Raen said Pisang Loco is made from processed bananas that are ripe.
Before frying, the banana horn is given an additional spread of spices which makes the banana taste sweeter.
Eating a savory satay dish with the sweetness of Pisang Loco initially sounded foreign to my ears.
However, out of curiosity I immediately ate the lamb chops and the Loco Banana at the same time.
The taste may feel foreign to the tongue of the Indonesian people who are used to the combination of savory and spicy.
However, the combination of lamb satay and banana loco gives a unique taste and is worth trying.
Not only that, the addition of raw onion slices on the lamb makes this dish taste salty, sweet, savory, and fresh at the same time.
The next dish I tried was Lamb Curry, a portion of Lamb Curry filled with lamb chops and bones, and a bright yellow curry sauce.
Lamb curry sauce is light, this food is also delicious eaten with a mixture of white rice.
Similar to lamb satay, the beef curry in Lamb Curry is soft and has a strong spice taste.
However, especially the part of the meat that sticks to the bone feels difficult to remove using a spoon and fork.
The last dish I tasted was the Lamb Bening Sop and Roasted Lamb Fried Noodle. As the name implies, the lamb soup here is clear in color with the addition of chopped potatoes, carrots, and spring onions.
This food looks like a warm soup that is usually eaten to relieve colds. You can also eat it with a serving of warm white rice.
The noodles used to make Baked Lamb Fried Noodles look like egg noodles and are served with egg.
The difference is, the taste of the noodles here is rich in spices on the tongue and served with pieces of roasted lamb.
The portion for each menu ordered in my opinion is just right for one person. Especially for those of you who prefer white rice, you can order rice separately.
My recommendation, don't miss the combination of Loco Banana and Lamb Satay to experience the unique African cuisine.
If you want to come visit, Haji Malik's African Lamb Sate is open every day from 10.30 WIB to 22.00 WIB.
The price of special processed lamb food here ranges from Rp. 18,000 to Rp. 55,000.
How to choose lamb chops according to cuisine
Lamb may be less popular in Indonesia than mutton or beef. Even though lamb meat is no less delicious and nutritious.
Lamb from Australia generally has a soft texture and is not too fatty. The taste also tends not to be too strong. One reason is that Australian sheep are fed grass.
“Lamb meat is easy to make into anything. All parts can be processed, starting from the waist including the legs,".
Each part of the lamb has different characteristics. That's why each part can also be a different way of cooking. It must be adjusted to the characteristics of the meat to be able to bring out the maximum flavor.
Waist down
According to Sam, the loin of the lamb down to the tail is usually the easiest to process.
Meat from the waist down can be processed in any way. Including simple methods such as grilled, grilled, made into steak , or sauteed.
While the back is also suitable to be processed by burning. Usually the loin, namely lamb ribs, is very suitable to be processed into a fine dining .
“We love burning lamb in Australia. Sheep bring many cultures together, break down barriers and bring everyone to the table,” said Sam.
The leg of lamb in particular is very popular for grilling for weekend getaways in Australia.
But it's not limited to just that, the loin and bottom meat is also suitable for grilling and processing into shawarma to satay.
Waist up
If the waist down is suitable for cooking in a simple and fast way, then the waist up is better for long cooking with complex spices.
The shoulder, neck, and shank of lamb are more suitable for slow braising or slow-boiling with various spices.
According to Sam, one of the reasons is because the waist up has a distinctive chewy layer and must be cooked slowly.
In line with Sam, Celebrity Chef Vania Wibisono also tends to process the shoulder and top of the lamb with a long process.
Cuisine with a long cooking process such as soup or Mediterranean-style dishes such as briyani rice, bath rice, or kebuli rice.
Because lamb meat from the waist up tends to have much smaller particles so the taste is more complex. Make these pieces more delicious if cooked with a rather long process.
Meanwhile, Sam sometimes treats the waist up by burning it for a long time and making sandwiches. Or if you want healthy food, you can use lamb as a salad topping.
"You can combine it with brown rice, several types of spices, pickled vegetables, and just chop the lamb shoulder," said Sam.
But basically the mix and match of lamb meat into a particular dish depends on individual tastes.
According to Vania, the culinary world is not a standard world. You can express yourself according to your taste and creativity.
"There are people who prefer lamb racks, so you can try each dish so that they can create their own taste according to the preferences of their respective families," he concluded.
5 Tips for Choosing Good Quality Lamb, from Color to Smell
No need to be confused about choosing quality lamb in the market or supermarket.
You just need to pay attention to a few things from a physical point of view of lamb. Some of the following simple tips you can try when you want to buy lamb.
1. Flesh color
Lamb meat sold in supermarkets is usually prepackaged. It could be that you have difficulty touching or smelling packaged lamb.
Therefore you can pay attention to the color of the meat.
“Choose meat with a pink color. You don't want your meat to be too dark. Meat should be slightly reddish pink in color,” said Corporate Chef Meat and Livestock Australia (MLA) Chef Samuel Burke.
He conveyed this when he was a resource person in the webinar session for the Launch of the #Lambassador Campaign with Meat & Livestock Australia.
2. Nice cut
According to Samuel, good lamb is also a good cut and perfect. Don't choose pieces that look messy.
You can see the joints intact in some of the lamb chops. Choose meat like that.
3. Fat on meat
Third, pay attention to the layer of fat. According to Samuel, one of the signs of good quality lamb is that it has a sufficient layer of fat.
There is white fat and a dense, hard texture.
As reported by Good Housekeeping , choose lamb with a white fat color.
Avoid those that are already gray in color and fat that already looks melted and yellow.
4. Meat texture
Apart from the fat layer, you can also check the texture of the meat.
The meat is still good will be dense and tough, just like the layer of fat. Choose the outside of the meat that is quite tough.
5. Smell on meat
If you can smell meat, look for meat with a distinct aroma of fresh meat.
According to Celebrity Chef Vania Wibisono on the same occasion, lamb that is no longer good must smell bad.
For beginners, Vania suggests buying Australian lamb. The reason is, all Australian lamb already has a tracking system.
“So, from the time he was born on a farm to the production process, there was already a barcode . We can trace that the quality of Australian lamb is really good and nothing bad,” said Vania.
He said it would be easier for you to tell if the sheep were really born and raised in the place they say. You can also find out what the production process is like.
All Australian lamb meat has also been certified halal from the Indonesian Ulema Council (MUI).
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