Bumbu Kuning Sate (Indo-Dutch Beef Satay)

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For a real Indo-Dutch treat, serve these satay skewers with Atjar ketimoen pickles (sour cucumber salad) and sambal goreng beans or cabbage; there, you have a perfect satay dish just like they serve it in the Netherlands!

Bumbu Kuning Sate:

* 2 lb. (1 kg.) beef skirt steak
* 2 shallots
* 2 cloves garlic
* 2 chilies or a tablespoon sambal oelek
* 3 Candlenuts (Kemiries)
* 1 Teaspoon Sambal trassi or Terasi sauce
* 1/2 tsp. ketoembar (ground coriander seeds), or whole coriander seeds
* Wooden skewers
* 2 tsp. turmeric powder
* 1 pinch galangal
* 1 tsp. Tamarind
* 1 tablespoon goela djawa, or brown sugar
* 1-2 tsp. salt
* 2 tablespoons vegetable oil
* 5 tablespoons Coconut cream


1) Slice the meat into fine slices (yet thick enough to put on skewers). Peel the shallots and garlic then chop them finely.

2) Prepare the chilies, remove their stem (if you want spicy, do not discard the seeds from the chilies). Blend shallots, garlic and chilies; and add the kemiries, the terasi sauce, coriander powder, turmeric, galangal, tamarind, salt and brown sugar.

3) Pour this mixture in the oil, and fry it; but be careful not to burn. Pour 1 cup hot water and dissolve the coconut cream in it, then pour in the mixture. Cook over low heat to simmer until a thin layer of oil forms at the surface and it starts to look like a paste. Do not make it too dry!

4) Remove the pan from the heat and mix the pieces of meat with the spice mixture. Put in the wood skewers in water ahead of time, to avoid them from scorching when barbecuing. Let the meat marinate for an hour in the marinade, then thread the meat on the skewers and grill for 5 minutes on each side.

This satay is served as-is, without any sauce.

Have fun, and enjoy this Satay Recipe!

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