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Ingredients

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Beef Maranggi Kebab

  • Beef rump 500.0 g
  • Baking soda 5.0 ml
  • Egg whites 60.0 ml
  • Water 150.0 ml
  • Tapioca flour 60.0 ml
  • Shallots 5.0 whole
  • Garlic cloves 5.0 pc
  • Red chilli 1.0 pc
  • Lime 1.0 pc
  • Water for blender 50.0 ml
  • Coriander seeds 15.0 ml
  • Peppercorn, white 7.0 ml
  • Cumin 5.0 ml
  • Sweet soy sauce 100.0 ml
  • Salt 5.0 ml
  • Red onion 150.0 g
  • Pineapple1/4
  • Cinnamon Powder 1.0 ml

Tomato Salsa Maranggi Style

  • Tomatoes, fresh, sliced 2.0 whole
  • Shallots 3.0 whole
  • Garlic cloves 1.0 pc
  • Birds Eye Chilli 3.0 pc
  • Jalapeno pickle, sliced 30.0 ml
  • Lime juice 1.0 whole
  • Salt 10.0 ml
  • Sugar 5.0 ml
  • Sunflower oil 15.0 ml
  • Spring onion, sliced 30.0 ml
  • Dill, pinch

Basting Sauce


Charcoal-grilled, double impact. West Java’s maranggi beef skewers are marinated in sweet soy and whole spices. Smoky, spicy, and rich in heritage – Indonesian street food at its peak.

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Preparation

  1. Beef Maranggi Kebab

    1. Cut the beef rump into cubes, first marinate with baking soda and 60 ml water, mix and rest for 15 mins. 
    2. Add 60 ml egg white and 15 ml water mix and rest for a further 15 mins. 
    3. Then add 60 ml Tapioca flour and 75 ml water, mix well. 
    4. Mix in Knorr Professional Beef Stock Granules, salt and lime juice, mix well set aside. 
    5. Roast coriander, cumin, Robertsons Cinnamon powder and white pepper in a pan without oil until fragrant, lift and set aside.
    6. Fry the shallots and garlic in a little sunflower oil until fragrant and slightly browned, remove from heat and set aside. 
    7. Put the roasted spices (coriander, cumin, Robertsons Cinnamon powder white peppercorn) in a blender, blend until smooth, then add the shallots and garlic that have been sauteed with additional water, blend again. 
    8. Place in a container, then mix sweet soy sauce and stir evenly. Add the meat cubes and marinate 1-6 hours in chiller.
    9. Skewer the meat onto the satay skewers, combining it with pineapple and red onion. Grill over firewood until cooked evenly.
  2. Tomato Salsa Maranggi Style

    1. Place garlic, shallot, and bird's eye chili in a bowl. Then add sugar, salt, Knorr Professional Chicken Stock Granules, sugar, and lime juice, sunflower oil, sliced spring onion, pinch of dill, mixing well. 
    2. Add the mixture to slice tomato and jalapeno, and stir well.
  3. Basting Sauce

    1. Add fried shallot, light soya sauce, Robertsons Turmeric in sauce pan. Heat with medium flame, add butter mix until melted and dissolve.
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