Indonesian Satay
Indonesian Satay is a globally celebrated dish, consisting of succulent skewers of grilled meat, typically served with a rich and flavorful peanut sauce. A true culinary icon, satay is enjoyed throughout Indonesia and comes in many regional variations. This beloved street food and restaurant staple is known for its smoky aroma, tender meat, and the irresistible combination of sweet, savory, and spicy notes from the marinade and dipping sauce.
Ingredients you will need
To prepare delicious and authentic Indonesian Satay, you'll need a selection of fresh ingredients for both the marinated meat and the signature peanut sauce.
- For the Satay:
- 500g chicken or beef, cut into 1-inch cubes
- Bamboo skewers, soaked in water for 30 minutes
- Marinade:
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon cooking oil
- 1 tablespoon tamarind paste (or juice of 1/2 lime)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon turmeric powder
- Pinch of salt and pepper
- Peanut Sauce:
- 1 cup roasted peanuts, unsalted
- 2 cloves garlic
- 3-4 red chilies (adjust to taste)
- 1 tablespoon sweet soy sauce (kecap manis)
- 1 tablespoon tamarind paste
- 1 tablespoon palm sugar (or brown sugar)
- 1/2 cup water (or more, to achieve desired consistency)
- Salt to taste
- Garnishes (Optional):
- Sliced red onions
- Cucumber slices
- Steamed rice or lontong (rice cakes)
Step-by-step instructions
Follow these steps to create delicious Indonesian Satay, from marinating the meat to perfecting the rich peanut sauce.
- Marinate the meat: In a bowl, combine the sweet soy sauce, cooking oil, tamarind paste, ground coriander, ground cumin, turmeric powder, salt, and pepper. Add the chicken or beef cubes and mix well to coat. Cover and refrigerate for at least 30 minutes, or preferably 2-4 hours.
- Prepare the skewers: Thread the marinated meat onto the soaked bamboo skewers, ensuring not to pack them too tightly.
- Make the peanut sauce: In a food processor or with a mortar and pestle, blend the roasted peanuts, garlic, and red chilies until a paste forms.
- Cook the peanut sauce: Heat a small amount of oil in a saucepan over medium heat. Sauté the peanut paste for a few minutes until fragrant. Add the sweet soy sauce, tamarind paste, palm sugar, water, and salt. Bring to a simmer, stirring constantly, until the sauce thickens to your desired consistency. Add more water if needed.
- Grill the satay: Preheat your grill or grill pan to medium-high heat. Brush the satay skewers lightly with oil (or leftover marinade). Grill for 3-5 minutes per side, or until the meat is cooked through and has nice char marks.
- Serve: Arrange the grilled satay on a platter. Drizzle generously with peanut sauce or serve the sauce on the side for dipping. Garnish with sliced red onions and cucumber, and serve with steamed rice or lontong.
Chef's tips for success
Master the art of Indonesian Satay with these expert tips, ensuring your skewers are always tender, flavorful, and perfectly paired with a delicious peanut sauce.
- Soak Skewers: Always soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Meat Quality: Use good quality meat (chicken thigh or sirloin for beef) and cut it into uniform pieces for even cooking.
- Marinade Time: Don't rush the marinade process. Longer marination (up to 4 hours) allows the flavors to penetrate the meat better.
- Peanut Sauce Consistency: Adjust the peanut sauce's thickness by adding more water for a thinner sauce or simmering longer for a thicker one.
- Grilling Technique: Don't overcrowd the grill. Cook satay in batches if necessary to ensure even grilling and good charring.
- Fresh vs. Jarred Peanuts: While jarred peanut butter can be a shortcut, using freshly roasted and blended peanuts will give your sauce a superior, more authentic flavor.
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