foto: YouTube/Mamayuri Kitchen
Brilio.net - Goat meat is often used as an alternative side dish when you are bored with the same old animal meat. This food is also often present during big holiday celebrations, such as Eid al-Adha, Eid al-Fitr, aqikah, weddings, and many more. This side dish is suitable for creating various dishes and tastes delicious.
However, many people who try to cook goat meat themselves at home often find it difficult, because this meat tends to have a tough texture and takes a very long time to soften. Usually, whether it's goat meat dishes with soup, stir-fries, or even satay, everything has to be boiled until tender before cooking.
Well, unlike the YouTube account user Mamayuri Kitchen, this woman has another trick for tenderizing goat meat without having to boil it at all, you know. After all, this trick is practical and only takes about 35 minutes to turn goat meat into anti-fat.
The owner of the Mamayuri Kitchen YouTube account explained that this trick is suitable to be practiced when processing goat meat into satay dishes. However, you can also apply the same trick to meat that you want to make into other dishes.
How to marinate goat meat so it's tender.Before getting into the trick, first prepare the goat meat in a container. Then, flush with tamarind mixed with warm water. Yup, tamarind is the first ingredient to practice this trick for tenderizing goat meat.
"Stir well and let sit for at least 30 minutes," said the owner of the Mamayuri Kitchen YouTube account, quoted by BrilioFood on Monday (10/6).
After marinating with tamarind for half an hour, then coat the goat meat with pineapple. So, pineapple is the second kitchen ingredient for tenderizing tough goat meat. However, in the marinating process using pineapple, you only need 5 minutes.
"For 2 kg of goat meat, use 100 grams of mashed pineapple," said the netizen familiarly known as Mamayuri.
photo: YouTube/Mamayuri Kitchen
After 5 minutes, rinse the goat meat with clean water until there is no tamarind or pineapple residue. Well, the texture of this goat meat is no longer tough, as evidenced by the change in color which is slightly paler and the meat fibers are more flexible.
Once washed, season the goat meat immediately with the ingredients as needed. To make satay, this time Mamayuri used ground spices from garlic, star anise, cardamom, ginger and water. Pour the ground spices on the goat meat, add other spices, and stir well.
photo: YouTube/Mamayuri Kitchen
Next, the meat can be directly threaded onto skewers and grilled or marinated first. The owner of the Mamayuri Kitchen YouTube account usually marinates it for 1 hour so that the spices are better absorbed before cooking.
photo: YouTube/Mamayuri Kitchen
(brl/tin)
