Indonesian Sate

4.73 from 11 votes

Indonesian Sate or Sate. Sate are marinated meat skewers grilled to perfection and served with peanut sauce. You can use pork or chicken to make these easy sate babi or sate ayam.

Prep Time40

Cook Time20

Total Time1

Course: Indonesian Recipes

Cuisine: Chicken

Keyword: Indonesian Sate

Servings: people

Calories: 252kcal

Author: Bee Yinn Low

Ingredients

Sate Marinade

1 lb (500g) 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