Satai Manis Palembang - sweet satay from Palembang

Ingredients

• 350 gbeef fillet
• 3 tsptamarind (asem)
• 4 tbspoil
• 6 clovesgarlic
• 3candlenuts (kemiri)
• 1 tspground coriander
• ½ tsppepper
• 1 tbsppalm sugar
• 1 tspsalt
• 100 gpeanuts
• 2shallots
• 1 clovegarlic
• ½ tspshrimp paste
• 225 mlwater
• 50 mlcoconut milk
• ½ tspsalt
• 2limes, juiced

Instructions

1. 1

   Prepare the marinade

   Cut the beef into pieces. Pound or grind the garlic, candlenuts, coriander, pepper, palm sugar and salt to a fine paste. Mix the paste with the beef, tamarind and oil, then leave to marinate for 30 minutes.

2. 2

   Grill the satay

   Thread the beef pieces onto skewers. Grill slowly over a charcoal fire until browned, basting frequently with the marinade.

3. 3

   Make the sauce

   Pound or grind the peanuts with the shallots, garlic and shrimp paste into a paste. Stir in the water, coconut milk and salt, then cook while stirring. Stir in the lime juice and serve the sauce with the satay.

What is Satai Manis Palembang?

Satai Manis Palembang is a sweet-style Indonesian satay associated with Palembang, in South Sumatra. Small pieces of beef are seasoned, skewered and grilled, then served with a peanut sauce.

This version gets its savoury depth from garlic, candlenut and coriander, while palm sugar rounds out the marinade. Lime juice in the sauce adds a sharp contrast to the grilled meat.

Nutrition and macros by portion

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

The beef supplies most of the protein, while the peanuts contribute fat and some protein; the palm sugar and peanuts also contribute carbohydrates. Serve a moderate portion of rice alongside vegetables to make a more balanced plate.

The marinade and its ingredients

Fine paste: grind the garlic, candlenuts and spices thoroughly so they coat the beef rather than sitting in uneven chunks.

Tamarind and oil: the recipe combines both with the spice paste before resting the meat. Mix well so each piece is covered, then allow the stated 30 minutes for the flavours to mingle.

Getting the beef ready to grill

Even pieces: cut the fillet into similarly sized chunks so they cook at a similar pace on the skewers.

Skewering: leave a little space between pieces rather than packing them tightly. This helps the heat reach their surfaces and makes them easier to turn.

Grilling over charcoal

Steady heat: grill the skewers slowly over the charcoal, turning as needed so the beef browns without scorching. The method does not give a precise cooking time, so use the colour and doneness of the meat as your guide.

Basting: brush or spoon on the marinade frequently as the satay grills. Keep an eye on the sugar in the marinade, since it can darken quickly over direct heat.

Making the peanut sauce

Ground mixture: pound or grind the peanuts with the shallots, garlic and shrimp paste until they form a paste. A finer grind gives the sauce a more even texture.

Gentle cooking: stir the water, coconut milk and salt into the paste and cook while stirring. Add the lime juice as directed, then serve the sauce alongside the satay.

Serving the satay

Serve the skewers with the peanut sauce while both are warm. Rice makes a simple accompaniment, and fresh vegetables can add a crisp contrast to the rich sauce.

Recipe notes & tips

• Grind the marinade ingredients finely so they cling to the beef.
• Cut the fillet into evenly sized pieces for more consistent grilling.
• Turn the skewers regularly over steady charcoal heat.
• Baste frequently, but watch for the marinade darkening over the fire.
• Stir the peanut sauce as it cooks to keep it from catching on the pan.
• Add the lime juice after cooking the sauce, as the recipe directs.

Variations

• Use another beef cut: choose a tender cut and cut it into small, even pieces.
• Adjust the sweetness: use less palm sugar in the marinade for a less sweet result.
• Change the tang: add the lime juice gradually and stop when the sauce tastes balanced to you.
• Make it without charcoal: grill the skewers under a hot grill, turning and basting until browned.
• Serve with rice: add steamed rice to make the satay a more substantial meal.

Common mistakes to avoid

• Uneven beef pieces: cut them to a similar size so they finish cooking at roughly the same time.
• Coarse marinade: grind the seasonings more finely so the paste coats the meat evenly.
• Crowded skewers: leave small gaps between the pieces so they grill more evenly.
• Excessive heat: grill slowly and keep turning, since the sweet marinade can scorch.
• Unattended sauce: stir while it cooks to help prevent the peanut mixture from sticking.

How to store

Refrigerate leftover satay and sauce in separate covered containers and use within 3 days. Reheat the beef until hot throughout and warm the sauce gently, stirring; loosen it with a little water if it has thickened.

Frequently asked questions