Sate Klopo Surabaya - satay of beef seasoned with coconut

Ingredients

• 300 gbeef
• 100 gbeef fat
• 1 tspsalt
• 1/2 tsppepper
• 200 gcoconut, coarsely grated
• 25satay skewers
• 3shallots
• 3 clovesgarlic
• 2 cm, roastedturmeric
• 1/2 tspcoriander
• 1/2 tsppalm sugar
• 100 g, roastedpeanuts
• 2red curly chillies
• 2red bird’s eye chillies
• 25 gpalm sugar
• 1/2 tspsalt
• 300 mlwarm water

Instructions

1. 1

   Make the spice paste

   Pound or grind the shallots, garlic, roasted turmeric, coriander and 1/2 tsp palm sugar into a paste.

2. 2

   Season the coconut

   Mix the coarsely grated coconut with the spice paste.

3. 3

   Marinate the beef

   Dice the beef and beef fat. Rub the beef with 1 tsp salt and 1/2 tsp pepper, then leave it to marinate for at least 90 minutes.

4. 4

   Thread the skewers

   Thread the beef and fat alternately onto the skewers, then roll them in the spiced coconut mixture.

5. 5

   Grill the satay

   Roast the skewers over a charcoal fire until browned and cooked through.

6. 6

   Prepare the sauce

   Pound or grind the roasted peanuts and both kinds of chilli into a paste. Mix in 1/2 tsp salt, 25 g palm sugar and 300 ml warm water, stirring to make a sauce.

7. 7

   Serve the satay

   Serve the grilled satay with the peanut sauce.

What is sate klopo?

Sate klopo is a Surabaya speciality from East Java, Indonesia. Its name refers to the grated coconut that coats the skewered meat before grilling.

This version pairs beef and beef fat with a shallot, garlic and turmeric paste, then serves the smoky skewers with a warm-water peanut and chilli sauce.

Nutrition and macros by portion

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

Beef supplies most of the protein, while the beef fat, coconut and peanuts contribute much of the fat; the coconut and palm sugar also add carbohydrates. Serve the satay with vegetables and a moderate portion of rice to balance the plate.

The coconut coating

Spiced coconut: Mix the grated coconut thoroughly with the ground aromatics so the seasoning is spread through the coating.

Even coverage: Roll the threaded meat through the mixture just before grilling, pressing gently so it clings without packing it into a dense layer.

Getting the marinade right

Small pieces: Cut the beef into similar-sized cubes so the pieces cook at a more even rate on the skewers.

Enough time: The recipe calls for at least 90 minutes of marinating after the beef is rubbed with salt and pepper. The stated 60-minute total time does not include this resting time.

Grilling and doneness

Charcoal heat: Grill the skewers over the charcoal fire, turning them as needed so the coconut browns without burning.

Doneness: Check a piece of beef by cutting into it; it should be cooked to your preference. The beef fat adds richness as it renders during grilling.

Making the peanut sauce

Ground base: Pound or grind the roasted peanuts with both chillies into a paste before adding the remaining sauce ingredients.

Adjust the texture: Stir in the warm water gradually, mixing until the sauce is loose enough to serve alongside the satay.

Serving the satay

Serve the skewers hot with the peanut sauce for dipping or spooning over the meat. A simple serving of rice and fresh vegetables can round out the meal.

Recipe notes & tips

• Cut the beef and fat into similarly sized pieces for more even grilling.
• Use a sturdy mortar or grinder to make a smooth, well-combined spice paste.
• Keep the coconut coating evenly distributed over the skewers.
• Watch the skewers closely over the charcoal, as the coconut can darken quickly.
• Stir the warm water into the peanut paste gradually to control the sauce consistency.

Variations

• Adjust the heat: Reduce or increase the chillies to suit your preference.
• Use another cut: Choose a tender beef cut that can be diced and threaded onto skewers.
• Change the grill: Cook the skewers on a barbecue if a charcoal fire is not available.
• Serve with rice: Add steamed rice alongside the satay for a more substantial meal.
• Make the sauce smoother: Grind the peanuts more finely before stirring in the water.

Common mistakes to avoid

• Uneven beef pieces: Cut the meat to a similar size so smaller pieces do not cook much faster.
• Skipping the marinade: Allow at least 90 minutes for the beef to marinate as directed.
• Loose coconut coating: Roll the skewers carefully through the mixture so it covers the meat.
• Unwatched charcoal: Turn and monitor the skewers to keep the coconut from burning.
• Lumpy sauce: Grind the peanuts and chillies into a paste before mixing in the liquid.

How to store

Refrigerate leftover cooked satay and peanut sauce in separate airtight containers within 2 hours, and use within 3 days. Reheat the satay until piping hot, and stir the sauce while warming it gently.

Frequently asked questions