New Recipes

Indonesian Sate (Sate Babi and Sate Ayam Bumbu Kecap/Kacang)

Indonesian Sate: The Grilling & Basting
Indonesian Sate: The Grilling & Basting pictures (6 of 6)

Please welcome Rita of Mochachocolata-Rita as a guest blogger on Rasa Malaysia. Rita is an Indonesian who currently resides in Hong Kong. Whenever I visit her blog, I feel “jealous” that she is constantly traveling and eating around Asia (she loves to shop, too!).  As a true Indonesian, Rita shares with us her mouthwatering and tantalizing sate recipe, and outlined the steps involved in making authentic sate (photos in the gallery). Her sate is seriously great looking and I can’t wait to try her recipe!

Living in Hong Kong, I am blessed with plenty Indonesian restaurants. Missing my home country’s food? No worries, they’re just a short MTR ride away. However, finding a great Indonesian sate dish is proven to be challenging. Most places simply deep fry their skewered marinated meat and call them sate. My Hong Kong friends thought these “Hong- Kongized watered down Indonesian sate” were yummy, until they tried mine. I developed the recipe based on the Sate Babi/Ayam Kecap I always ordered from my opposite neighbor when I was young. They came out pretty close. I promise you, those sate were the ones that made me spend my teenage years being not-so-svelte, despite the extra fast metabolism.

So, I’m sorry, baby. You’re never going back to those deep-fried-meat-on-a-stick no more.

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36 COMMENTS... read them below or add one

      • Natalie

        For those of us that CAN handle the heat, what is cabe rawit and do you add it to both the marinade and the basting/dipping sauce?

        This looks great! Going to make it this weekend.

        • cabe rawit = bird’s eye chilli. they are tiny and super hot. chop a few pieces (test the heat with just 1 chilli first ^_^) and add to the dipping sauce. wait for the moment when you bite into them….and whoa! hottt!

          what to do when it’s too hot? = sugar, sweet drinks, not carbonated ones ^_^

          have fun!

  1. Ahhh.. Rita and Bee in the same room. This place is just too damn sexy. I can’t take it! :)

    Great Sate recipe btw. I wasn’t familiar with Indonesian Sate.. but now i am!

  2. Great looking sate babi, right down to the enamel plate. I agree with the need for cabe rawit (bird chilies, which are sliced and added to the marinade/sauce–it looks like one or two may have been snuck in).

  3. Oh man, this sounds delicious! The marinade is so rich with flavor. I agree, the bamboo skewers do look kinda cool as a decoration! The light coming through the window in that photo looks gorgeous too.

  4. AlmadenMike

    Growing up in the Washington, D.C., in the 50s/60s, our family’s favorite dinner dish was “Pork Sates,” the recipe for which my mom found in some cookbook long forgotten. We pronounced “Sates” as one syllable with a long-a sound. Years later, we learned from a Washington Post article by the wife of the Indonesian ambassador that the dish we loved was very similar to Indonesian “Satay” (with a two-syllable pronunciation and “ah” pronunciation for the “a”).

    Fast forward some years and I meet a cute nurse from Malaysia who’d been in the U.S. for six months and tells me she really misses satay. I tell her “I can cook some for you!” I invite her over for dinner and make our beloved dish. She likes it OK, but says it’s not the satay that she’d grown up with. I hadn’t known that Malaysian satay was different. Very different! (Starting with adding a bunch of the hot “chili padi” of course. :-) )

    I look forward to making your recipe and comparing it to my family’s “sates” and my now-wife’s Malaysian satays.

    Many thanks for posting this recipe!

    — Mike in San Jose (( saw this recipe in reference from my friend Nate of the “House of Annie’s” excellent Hawaiian/Malaysian/American/International food blog: )

  5. Andy

    Sate is originally from indonesia, as the word “SATE” is on indonesia vocabulary. I like this version of sate, taste fantastic! thanks for the recipe! but just wondering how do you blend the palm sugar into food processor? cos palm sugar is “hard” things…

    • Aldi

      The word ‘sate’ has exist long before the conception of Indonesian Language. Sate is a common dish which can be found in most part of Asia, with different names and styles of course.:)

    • Fran

      You’ll be surprised to learn that pork actually has the least grams of fat in its meat in comparison to beef, lamb… Unless, of course, you choose to eat the fatty cut like pork belly, pork butt…

  6. Fran

    I’m just wondering which pork cut did you use here? I was just thinking that maybe I could use pork shank to make my sate babi, what do you think? Will it make a juicy and tender sate still, or a tough one?

    Thank you for the recipes. So far I’ve tried char kway teow and KL hokkien mee, and yes they were superb!


    • Fran

      Oops, I forgot to ask my other question. For the amount of sauce and marinade sauce up there, how many lbs/kiloes of meat was it for?


  7. Avsky

    Coming from an Indonesian background, I have tied so many different Sate recipes, but this is one I cannot wait to try! By grandmother is coming over and I hope I can impress her with this one ;)

    Just a question – how much meat did you use with the marinade? Going by the photos it looks like 500g – 1kg? (1-2 lbs)

  8. Serena

    Mochachocolata-Rita I LOVE this recipe! I made it a few times last year and the peanut sauce was divine (solving a mystery that’s been plaguing me forever). Two questions:

    1. How much meat is the marinade good for?
    2. I swear the first time I made this I heated the peanut sauce to carmelize the flavors a bit. And I thought there was lime juice in it as well. Am I going crazy?

    Thank you again for the gift of this recipe!

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