Comments on: Indonesian Sate (Sate Babi and Sate Ayam Bumbu Kecap/Kacang)

By: Ashley

Ashley — Mon, 05 Dec 2011 16:58:19 +0000

Is there a substitute for the sweet soy sauce? Would brown sugar or molasses added to the soy sauce work?

By: Avsky

Avsky — Wed, 12 May 2010 05:55:07 +0000

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)

By: Fran

Fran — Mon, 22 Mar 2010 17:49:14 +0000

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…

By: Fran

Fran — Mon, 22 Mar 2010 17:46:29 +0000

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?

Thanks.

By: Fran

Fran — Mon, 22 Mar 2010 17:43:48 +0000

Hi,
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

By: Aisa

Aisa — Sat, 20 Mar 2010 10:54:09 +0000

Hi there, why are you eating sate babi ? it’s not good, not healthy you know

By: Aldi

Aldi — Tue, 16 Mar 2010 02:58:36 +0000

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.:)

By: Andy

Andy — Mon, 08 Feb 2010 23:39:47 +0000

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…

By: AlmadenMike

AlmadenMike — Mon, 25 Jan 2010 13:55:56 +0000

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: http://chezannies.blogspot.com/ )

By: J2Kfm

J2Kfm — Tue, 10 Nov 2009 01:18:57 +0000

tasty chunks of meat.
sate babi is rather hard to find here in Malaysia, for obvious reasons.
but the ones in Melaka use lots of turmeric in the marinade,
and served with some peanut sauce with chopped pineapples. tangy, but a little weird, if i may say so myself.

http://www.j2kfm.com/pork-satay-xiang-ji-melaka/