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Sate Lembut (Tender Satay)

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The Sate Lembut is a ground beef satay from Indonesia; although it is less known than the other indonesian classics it is nonetheless an original recipe combining ground beef with coconut. This satay is said to have been created by the Betawi people from around Jakarta.


Ingredients for the Sate Lembut (4 guests):

* 1 and 1/2 lb. ground beef
* 1 lb. toasted coconut shavings
* 1 onion, peeled and chopped
* 1 tablespoon chili powder
* bamboo skewers, previously soaked in water

Seasoning:
* 3 tablespoons oil for sauteing
* 3 shallots, mashed
* 4 garlic cloves, peeled and pressed
* 1/4 cup pecans, fried, then mashed
* 2 teaspoons chopped coriander
* 1 teaspoon cumin powder
* 3 kaffir lime leaves
* 2 stalks lemongrass, take the white part, grind
* 150 g brown sugar, comb
* 3 tablespoons kecap manis (Indonesian sweet soy sauce)
* 1 cup thick coconut milk from 1/2 grated coconut
* 2 tsp salt
* 1/2 teaspoon pepper

Procedure to make Sate Lembut:

1) Heat some oil and saute the onion, the pressed garlic, nutmeg, coriander, and cumin until fragrant. Put the kaffir lime leaves in, and the lemongrass. Add brown sugar, kecap manis, and coconut milk and stir well. Another season with salt and pepper. Stir well. Cook until done. Turn off heat, and take away from the stove, remove and discard the kaffir lime leaves. Set aside and let this cool down.

2) Mix in the ground meat and the toasted coconut shavings and stir well until mixed.

3) Shape the meat and coconut dough in a flat and elongated shape with your hands, then arrange on a baking sheet. Repeat until finished. Cook in the oven at 300 ˚F, for 30 minutes. Pull out of the oven, then slide the bamboo skewers into each piece of meat.

4) Finish cooking by grilling over charcoal until fragrant and slightly browned.
Serve with the fried onions and chili peppers.