Sateh Kendari - Satay beef

Ingredients

• 1,000 gbeef
• 5shallots
• 5 clovesgarlic
• 7 tbsp (105 ml)oil
• 6 tbsp (90 ml)kecap manis
• 5jeruk purut (kaffir lime)
• 2 tsp (10 ml)asem
• as neededskewers
• 2 cmginger
• 2 tbsp (30 ml)coriander
• 1 tbsp (15 ml)cumin
• 1 tsp (5 ml)shrimp paste
• 2 cmgalangal
• 1lemongrass

Instructions

1. 1

   Make the spice paste

   Pound or grind the ginger, coriander, cumin, shrimp paste, galangal and lemongrass into a fine paste.

2. 2

   Prepare the ingredients

   Cut the beef into cubes, then finely chop the shallots and garlic.

3. 3

   Fry the aromatics

   Heat 2 tbsp (30 ml) of the oil and fry the shallots and garlic for 1–2 minutes.

4. 4

   Marinate the beef

   Mix the spice paste with the kecap manis, remaining oil, asem and jeruk purut. Leave the beef in the marinade for at least 4 hours.

5. 5

   Grill the skewers

   Thread the beef onto skewers and cook slowly over a charcoal fire until browned and tender, regularly basting with the marinade.

What is Sateh Kendari?

Sateh Kendari is a beef satay associated with Kendari, in Indonesia. Like other satay, it is cooked on skewers, but this version gets its character from a spice paste, sweet soy sauce and citrusy jeruk purut.

The recipe relies on a long marinade and slow charcoal grilling. Frequent basting builds a glossy, flavourful exterior while the beef cooks through.

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 kecap manis contributes carbohydrates and the oil contributes fat. Pair a portion of satay with rice and vegetables to make a more balanced plate.

The spice paste

Fresh aromatics: Pound or grind the ginger, galangal and lemongrass thoroughly so they blend evenly with the ground spices and shrimp paste.

Ground spices: Coriander and cumin bring warmth to the marinade. A fine paste clings to the beef more evenly than roughly crushed ingredients.

Building the marinade

Sweet and savoury: Kecap manis gives the marinade sweetness and a dark, savoury base. Asem adds a tangy note, while jeruk purut contributes a distinctive citrus aroma.

Time: Allow at least 4 hours for marinating, as specified in the method. Keep the beef covered and chilled while it rests.

Grilling over charcoal

Steady heat: Cook the skewers slowly over the charcoal rather than placing them in the hottest part of the fire. This gives the beef time to become tender as the outside browns.

Basting: Sprinkle the skewers regularly with marinade during cooking, as the method directs. Keep an eye on the sweet kecap coating so it browns without burning.

Cutting and skewering the beef

Even cubes: Cut the beef into similarly sized pieces so they cook at a similar pace. Avoid packing the pieces too tightly together on the skewers.

Skewers: Thread the cubes securely so they are easy to turn over the fire. If using wooden skewers, follow the packaging guidance for preparing them for grilling.

What to serve with it

Rice: Serve the skewers with steamed rice to make a filling meal and catch the sweet-savoury juices.

Fresh sides: A crisp salad or lightly cooked vegetables can provide a fresh contrast to the rich marinade. Serve extra kecap manis at the table only if desired.

Recipe notes & tips

• Cut the beef into evenly sized cubes to help the pieces cook at the same rate.
• Grind the bumbu ingredients into a fine paste for a marinade that coats the beef well.
• Keep the beef covered and chilled while it marinates for at least 4 hours.
• Cook over steady charcoal heat and turn the skewers as needed for even browning.
• Baste regularly, but watch the kecap manis coating closely because its sweetness can darken quickly.

Variations

• Use chicken: Cut it into even pieces and follow the same marinating and grilling method.
• Add heat: Include fresh chilli in the spice paste for a hotter marinade.
• Serve with rice: Add steamed rice to make the satay a more substantial meal.
• Add fresh sides: Serve with sliced cucumber or a simple salad for a crisp contrast.

Common mistakes to avoid

• Uneven beef cubes: Some pieces may cook faster than others; cut them to a similar size.
• Coarse spice paste: Large pieces will not coat the beef evenly; grind the bumbu until fine.
• Skipping the marinade: The method calls for at least 4 hours; allow that time for the beef to take on the flavours.
• Very hot charcoal: The outside can brown too quickly; cook the skewers slowly over steady heat.
• Neglecting the basting: The recipe calls for regular basting; sprinkle the skewers with marinade as they cook.

How to store

Refrigerate leftover cooked satay in a covered container and use within 3 days. Reheat until piping hot, ideally in a covered pan or oven so the beef does not dry out.

Frequently asked questions