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: Chicken, Pork

Cuisine: Indonesian Recipes

Keyword: Indonesian Sate

Servings: people

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 the meat into bite-sized cubes and marinate with all the satay marinade ingredients. For the best flavor, marinate for at least 2 hours, preferably overnight in the fridge.

Skewering Sate:

Pre-soak the bamboo skewers in water overnight. Assemble 4-5 pieces of meat on each skewer, mixing fatty and lean meat cubes. Repeat until all the meat is used.

Grilling and Basting Sate:

For the best results, grill the satay over a charcoal fire. While grilling, brush the basting mixture on both sides of the satay. They are done when you see charred marks on both sides.
You can also grill the satay in a preheated oven at 200°C (392°F) by placing the skewers on a baking sheet for about 15 minutes, or until you see charred marks on the satay. Brush the basting mixture on the satay before grilling in the oven. Turn the satay over, baste the other side, and continue grilling.

Peanut Sauce:

Process all the ingredients for the peanut sauce in a food processor until well combined.
To serve, place the peanut sauce on a plate and add a dash of fish sauce. Drizzle generously with kecap manis and squeeze lime juice over it. Mix well. If desired, add one or two freshly chopped red chilies to the peanut sauce. Dip the satay into the sauce before eating. The satay can also be served with steamed rice or lontong (rice cakes).

Notes

Recipe Contributor: Mochachocolata Rita.

Nutrition