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Flying Fox Sates--Sate Kalong--Indonesia
Nb persons: 0
Source: Barbecue Bible--Steve Raichlen
|10 ounces||ground beef|
|5 cloves||garlic , minced|
|3 tablespoons||palm sugar|
|1/2 teaspoon||black pepper, ground|
Combine the beef, garlic, 3 tablespoons sugar, 1/2 teaspoon salt, and the pepper in a large bowl, then knead and squeeze the mixture for seasoning, saute a small amount of it in a nonstick skillet until cooked through, then taste, adding salt or sugar to the remaining mixture as necessary; the mixture should be both savory and a little sweet.
Line a baking sheet with plastic wrap. Divide the meat mixture into 16 portions. Lightly wet your hands with cold water, then mold each portion around a skewer, preferably in the traditional shape: A strip about 5 inches long, ½ inch wide, and 1/8 inch thick. To achieve the requistite flatness, pinch the meat between your thumb and forefinger. Place each sate as it is made on the prepared baking sheet, then cover loosely with plastic wrap and refrigerate for 1 to 2 hours.
Preheat the grill to high.
When ready to cook, oil the grill grate. Arrange the sates on the hot grate and grill, turning with tongs, until nicely browned on both sides and cooked through, 3 to 6 minutes in all. Serve immediately.
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