Sate goreng

Sate goreng is a recipe from my late mother-in-law. It is cooked on the festive seasons for instance Eidul Fitri and Eidul Adha. In the festive seasons, this dish is not a miss to my family. My husband likes it very much. It is really easy (am serious about it) to cook. Basic ingredient besides meat is a packet of sate powder. Here's the ingredients and procedures of cooking the dish.

Ingredients:
1. 1 kg meat
2. 200-300 ml santan milk (of Ayam Brand- the one in green box. Meaning you're using 1 1/2 of santan from the box. I used it because it is already trimmed. Thus, the lower cholesterol it is)
3. a pinch of salt
4. a cup of sugar (you may lessen it if you want)
5. 2 boxes of water (because you use the santan's box to measure the quantity of the water, ya dear!)

Procedures:
1. Add meat in a pot
2. Once water from the meat is already dried (perhaps after 10 minutes or so), pour in the santan
3. Cook for 30-40 minutes until the meat is soft

Serving:
You may serve the sate goreng with ketupat (rice put in coconut leaves) or nasi impit (rice which is pressed-more of less like porridge but a little bit condensed. My mother-in-law used to put 'batu giling' after nasi impit was put in a container). You can eat it with rice just like you eat for lunch or dinner.