Nam de nuong sa te needs only 4 tablespoons of sate chili oil and an hour in the marinade. The pieces come off crisp and springy, hot and spicy straight from the grill. The tricky part is clearing the gamey smell.
The goat breast marinates with 80ml oat milk alongside the sate and honey, rests a full hour, then grills golden on both sides. Slicing it thin and even is what keeps it from charring outside while staying raw inside.
This batch weighs about 570g, at roughly 203 calories per 100g.
Method
Rinse the goat breast, drain it, then cut it into thin bite sized slices.
Put the meat in a large bowl and add 80ml oat milk, 4 tablespoons sate chili oil, 2 teaspoons honey, 2 teaspoons seasoning powder, 1 teaspoon ground pepper and 1 teaspoon seasoning salt.
Mix well and rest the meat for 1 hour so it takes on the seasoning.
Heat an electric grill, and once it is hot, lay the pieces on and grill them until golden on both sides.
Tips
A full hour in the marinade is what clears the gamey smell and carries the seasoning in.
Serve hot with mustard greens, lettuce and cucumber to balance the richness.
Slice the meat thin and even, as thick pieces char outside before the middle is done.
The honey in the marinade is still a sugar, so stop at the 2 teaspoons.
Oat milk softens the meat on the grill, so give the bowl one more toss after mixing to coat everything.
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