Satai Sapi Bogor - beef satay

Ingredients

• 250 gbeef
• 5satay skewers
• 5shallots
• 2 clovesgarlic
• ½ tspcumin
• 1 tspcoriander
• 1 cmgalangal
• 3roasted candlenuts
• 1 cmginger
• 1 cmroasted turmeric
• 1 cmaromatic ginger (kencur)
• 2 tbsppalm sugar
• 2 tbspsweet soy sauce (kecap manis)
• ½ stalklemongrass, white part only
• To tastefried shallots, to serve
• To tastered bird’s eye chilli, finely chopped, to serve

Instructions

1. 1

   Cut the beef

   Cut the beef into small cubes.

2. 2

   Make the paste

   Pound or grind the shallots, garlic, cumin, coriander, galangal, roasted candlenuts, ginger, roasted turmeric, kencur, palm sugar, sweet soy sauce and lemongrass into a paste.

3. 3

   Cook the beef

   Mix the paste with the beef. Put the mixture in a pan and cook until the liquid has been absorbed.

4. 4

   Thread the skewers

   Thread the beef cubes onto the satay skewers.

5. 5

   Grill the satay

   Grill the skewers over a charcoal fire until the beef is browned.

6. 6

   Add the toppings

   Serve with fried shallots and finely chopped red bird’s eye chilli.

What is Satai Sapi Bogor?

Satai Sapi Bogor is a style of Indonesian beef satay associated with Bogor, in West Java. Beef is coated in a ground mixture of aromatics and sweet soy sauce, then cooked and grilled on skewers.

This version cooks the seasoned beef in a pan before grilling, so the paste clings to the meat and the final grilling adds a browned, smoky finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while palm sugar and sweet soy sauce contribute carbohydrates. The candlenuts and the beef contribute fat; serve the satay with vegetables and a measured portion of rice for a more balanced plate.

The spice paste

Aromatics: shallots, garlic, galangal, ginger, turmeric, kencur and lemongrass give the paste its layered fragrance. Pound or grind them with the spices and roasted candlenuts until evenly combined.

Sweetness: palm sugar and sweet soy sauce bring a sweet-savoury quality that helps coat the beef. Stir the paste well through the cubes before cooking.

Cooking before grilling

Pan stage: cook the beef and paste together until the liquid has been absorbed. This helps the seasoning cling to the meat before it goes onto the skewers.

Keep an eye on the mixture as it cooks, stirring as needed so the paste does not catch on the pan.

Cutting and threading the beef

Even pieces: cut the beef into small, similarly sized cubes so they are easy to thread and cook at a similar pace.

Skewers: leave a little room between pieces rather than packing them tightly together. This gives the heat more access to the meat as it grills.

Getting a good grill

Charcoal: grill the skewers over a charcoal fire until the beef is browned. Keep them moving as needed for even colour and to avoid scorching the sweet coating.

Doneness: use the browning specified in the recipe as your visual cue, and check that the beef is cooked through before serving.

Serving the satay

Toppings: finish the skewers with fried shallots and finely chopped red bird’s eye chilli. Add the chilli to taste, as it can bring considerable heat.

On the plate: serve with rice and a simple vegetable side to make the meal more substantial and balance the sweet, savoury beef.

Recipe notes & tips

• Cut the beef into small, even cubes for easier threading.
• Grind the paste thoroughly so it coats the meat evenly.
• Stir the beef mixture while it cooks to help prevent the sweet paste catching.
• Use sturdy skewers that can handle the weight of the beef.
• Turn the skewers as they grill so the beef browns evenly.
• Add the chopped chilli gradually if you are unsure how much heat you want.

Variations

• Milder topping: leave out the bird’s eye chilli or serve it separately.
• More chilli: add extra finely chopped bird’s eye chilli at the table.
• Rice side: serve with steamed rice to make the satay a fuller meal.
• Vegetable side: add fresh or lightly cooked vegetables alongside the skewers.
• Smaller skewers: thread the same cubes onto shorter skewers for easier serving.

Common mistakes to avoid

• Uneven beef cubes: cut them to a similar size so they cook more evenly.
• Rough paste: grind the aromatics until they form a cohesive mixture that can coat the beef.
• Paste catching in the pan: stir the mixture as it cooks until its liquid is absorbed.
• Crowded skewers: leave some space between the cubes so the heat can reach them.
• Scorched coating: keep the skewers moving over the charcoal and watch the browning closely.
• Too much chilli: add the chopped chilli a little at a time and taste as you go.

How to store

Refrigerate leftover cooked satay in a covered container and eat within 3 days. Reheat thoroughly in a pan or oven; the beef may be less tender after reheating. Keep any unused chopped chilli and fried shallots separate until serving.

Frequently asked questions