Sate: Indonesian Popular Dish

Saté (also spelled "satay" or "sateh") is the generic name for pieces of seafood or meat such as pork, lamb, beef or chicken, often marinated, which is then threaded on bamboo skewers and grilled over a charcoal fire although if no charcoal fire is available, is equally delicious when grilled under a conventional cooker grill.

Various forms are popular in many Asian countries and are often served with a sate sauce.

Spiced sate is a popular dish in Indonesian cuisine and beef or lamb is highly recommended for this type of sate. These are cooked with spices such as coriander, cumin, caraway and turmeric with added chili, garlic or onion. The skewer lengths usually range from 15cm /6-inches to about 20cm/8-inches.

Below are a few Sate recipes for you to try. They are all sufficient for 4 people as a main course, but why not halve the amount of meat and serve as a starter. They are all excellent for the barbecue too.

Happy Cooking!

Indonesian Chicken Sate HT MC Indonesian 25mins plus marinating



Indonesian Name: Sate Ayam


NB: If serving as part of a traditional Indonesian meal, i.e. a rice/noodle dish plus 2-3 other dishes, reduce the quantity of chicken to 675g/1-1/2lb





Ingredients

900g/2lb boned and skinned Chicken Breasts, cut into 2.5cm/1-inch cubes

1 Onion, chopped

2 Garlic Cloves, crushed

60ml/2fl.oz. Kecap Manis

1 teasp Ground Coriander

1 teasp Ground Cumin

1 teasp Ground Lemon Grass

1 teasp Chili Paste or Sauce

60ml/2fl.oz. Water


Instructions



1. Thread the meat onto skewers and place in a shallow dish. Set aside.

2. Place all the remaining ingredients in a food processor and process to a smooth paste.

3. Pour the mixture over the prepared sate's, cover with clingfilm and leave to marinade for 2-3 hours, turning 2 or 3 times during the marinating period.

4. Preheat the grill to medium hot. Cook the sate's under the grill for 8-10 minutes or until cooked through, basting with the remaining marinade and turning 2 or 3 times during the cooking period. Serve with a sate Sauce.

Excellent cooked on the barbecue. Also good served as a starter – just halve the amount of meat.


Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


Traditional Sate Sauce Veg HT CD ACC Indonesian 30mins



Indonesian name: Sambal Kacang or Bumbu Sate



Makes about 300ml /10fl.oz. Hot Cold Vegetarian Vegan Nuts Vegetables Spices Savoury Sauces Accompaniment Dairy Free Eggless Indonesia South East Asia Asian


Ingredients

120ml/4fl.oz. Vegetable Oil

225g /8 oz Raw Peanuts

2 Garlic Cloves, chopped

Salt to taste

½ teasp Chilli Powder

½ teasp Brown Sugar

1 tbsp Dark Soy Sauce

480ml/16fl.oz. Water

1 tbsp Lemon Juice

Instructions

1. Heat the oil in a large frying pan, add the peanuts and stir-fry for 4-5 minutes. Remove with a slotted spoon and drain on kitchen paper.

2. Transfer the peanuts to a food processor and process to a fine powder. Alternatively, you can hand grind in a mortar.

3. Pour off all but 1 tablespoon of the oil in the frying pan then add the garlic and stir-fry for 1 minutes.

4. Add the chilli powder, sugar, soy sauce and water, bring to the boil, then add the ground peanuts. Mix well then simmer for about 10 minutes until the sauce thickens, stirring from time to time.

5. Add the lemon juice and season to taste with salt. Serve hot as an accompaniment to meat, fish, poultry, vegetables, rice or noodle dishes.

Alternatively, allow to cool and refrigerate and re-heat as required. Keeps for up to 1 week in the refrigerator.


Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart. Why not print it off for future reference.

Convert all recipes written in metric or imperial quickly and easily. Metric/imperial users can do the same but the other way round - from cups to grams or ounces.

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.