This post may contain affiliate links. Please read my privacy policy.
Indonesian Sate Recipe
This Indonesian sate recipe is contributed by Mochachocolata Rita.
This mouthwatering and tantalizing sate recipe calls for either pork or chicken.
If you make the sate with pork, it’s called sate babi. If you use chicken, it’s called sate ayam.
Cooking Tips on Making the Best Indonesian Sate
To make sure you have juicy, flavorful and authentic Indonesian sate, make sure you follow the cooking tips below:
- Always grill your sate sticks or skewers over charcoal fire, if you can.
- Use an oven or indoor grill if you don’t have an outdoor grill.
- DO NOT deep fry sate. It’s a culinary sin to deep fry these meat skewers.
How Many Calories per Serving?
This recipe is only 252 calories per serving.
What Dishes to Serve with This Recipe?
Serve this dish with other Indonesian recipes. For an authentic Indonesian meal at home, I recommend the following recipes.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Indonesian Sate
Ingredients
Sate Marinade
- 1 lb. pork shoulder or chicken meat (thigh and breast meat)
- 3 dashes garlic salt
- 3 dashes paprika
- 1 dash ground white pepper
- 2 teaspoons ground coriander
- 2 teaspoons ground nutmeg
- 1 teaspoon ground cumin
- 1 teaspoon olive oil
- 2 cloves shallot (thinly sliced)
- 1 teaspoon soy sauce
- 1/2 cup Kecap Manis (Indonesian sweet soy sauce)
Basting Mixture for Grilling
- 1/4 cup Kecap Manis
- 1 teaspoon fish sauce
- 1 clove shallot (thinly sliced)
- 2 tablespoons fresh lime juice
Peanut Sauce
- 1 cup roasted peanuts or bottled crunchy peanut butter
- 1 tablespoon olive oil
- 1 clove garlic
- 2 cloves shallot
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 3 dashes ground white pepper
- 2 - 3 tablespoons palm sugar or brown sugar (to taste)
- Salt (to taste)
Instructions
Sate:
- Cut your meat into bite sized cubes, then marinate with all the Sate Marinade ingredients.
- Marinate for at least 2 hours, but best overnight in the fridge.
Skewering Sate:
- Pre-soak the bamboo skewers with water overnight.
- Assemble 4 - 5 pieces of the meat on each bamboo skewer. Mix fatty and lean meat cubes in each skewer. Repeat until you use up all the meat.
Grilling and Basting Sate:
- For the best results, grill the sate over charcoal fire. While grilling, brush the Basting Mixture on the both sides of the sate. The sate are done when you see burnt marks on both sides of the sate.
- You may grill the sate in a preheated oven at 200°C (392°F) by placing the sate skewers on a baking sheet for about 15 minutes, or until you see burnt marks on the sate. Brush the Basting Mixture on the sate before grilling in the oven. Turn the sate over and baste the mixture on the other side of the sate and continue grilling.
Peanut Sauce:
- Process all the ingredients of the Peanut Sauce in a food processor until well combined.
- To serve, place the Peanut Sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime. Mix well. Add one of two freshly chopped red chilies in the Peanut Sauce, if you like.
- Dip the sate into the peanut sauce before eating. Sate can also be served with steamed rice or lontong (rice cakes).
Notes
Recipe Contributor: Mochachocolata Rita.
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Loved this recipe, marinated the chicken overnight. Very popular with our guests and great flavor. Making again this weekend!
My mother was born in Jakarta. For Christmas I wanted to give her memories from when her father was alive and we would spend the day stuffing wantons and skewering chicken for satay. Thank you for your recipe. It is the only satay recipe I will use, very close to my grandfather’s. Unfortunately he died without sharing his recipe. Thank you for helping me give my mother a wonderful Christmas gift.
Authentic sate is roasted close to the fire and served medium to medium rare.
Also in the street version and little sate stands the meat is often basted with the peanut sauce while cooking which gives a delicious roasted flavor.
I have seen several people asking how much kg of meat u used, but so far you have not answer one of those questions. So here goes mine :P. How many kg did you use ?
I used 4.4 pounds of pork butt not much bone so I was able to cut l20 pieces to skewer my sate. Hope this helps
My satay turns out rock hard when it cooled a bit, what did I do wrong? ?
You might have overcooked it.
Helpful :D