Sate Blotongan Salatiga - Sate of lamb from Salatiga (Java)

Ingredients

• 300 glamb
• 100 glamb fat
• 1/2 tsppepper
• 1/2 tsplight soy sauce (kecap asin)
• 2 tbspsweet soy sauce (kecap manis)
• 20satay skewers
• 75 gfried peanuts
• 1red lombok chilli
• 1/4 tspsalt
• 1red bird's eye chilli
• as neededwater
• 1 tbsppalm sugar
• 1 small (80 g)cucumber
• 1/2 tspvinegar
• 1/8 tspsalt

Instructions

1. 1

   Skewer the lamb

   Cut the lamb and lamb fat into small cubes. Thread them alternately onto the 20 skewers.

2. 2

   Marinate the meat

   Mix the pepper with both soy sauces, then coat the skewered lamb with the mixture.

3. 3

   Grill the satay

   Grill the skewers slowly over charcoal until browned and cooked through.

4. 4

   Make the sauce

   Heat some water in a pan and cook the lombok and bird's eye chilli until soft. Pound or grind the chillies with the peanuts and 1/4 tsp salt until smooth.

5. 5

   Prepare the pickle

   Halve the cucumber and remove the seeds. Cut it into small pieces and mix with the palm sugar, vinegar and 1/8 tsp salt.

6. 6

   Serve the satay

   Turn the grilled skewers through the peanut sauce and serve with the cucumber pickle.

What is Sate Blotongan?

Sate Blotongan is a lamb satay associated with Blotongan in Salatiga, Central Java. Cubes of meat are threaded with pieces of fat, marinated and grilled on skewers.

This version pairs the smoky grilled lamb with a ground peanut and chilli sauce and a quick cucumber pickle. The rich meat, nutty sauce and sharp-sweet cucumber make a contrasting combination.

Nutrition and macros by portion

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

The lamb and peanuts provide most of the protein, while the lamb fat and peanuts contribute much of the fat. The sweet soy sauce and palm sugar add carbohydrates; serve a moderate portion of rice with extra vegetables to round out the plate.

Choosing the lamb and fat

Lamb: Cut it into small, even cubes so the pieces cook at a similar pace. Trim away any tough sinew as you prepare it.

Fat: Thread the lamb fat between the meat rather than keeping it in one section. It helps baste the skewers as they cook.

Getting the marinade right

Soy sauces: Kecap asin is salty and savoury, while kecap manis is sweet and thick. Mix both with the pepper before coating the skewered meat.

Coverage: Turn the skewers in the mixture so the cubes are coated on all sides. Keep the marinade quantity as given; the recipe does not specify a marinating time.

Grilling over charcoal

Steady heat: Grill the skewers slowly over charcoal, turning them as needed so they brown evenly. Avoid placing them directly in fierce flames, which can scorch the sweet soy coating.

Doneness: Look for browned surfaces and lamb that is cooked through. Cooking time will depend on the size of the cubes and the heat of the fire.

Blending the peanut sauce

Soft chillies: Cook both chillies in a little water until soft before grinding. The recipe gives no exact water quantity, so use enough to cook them without making the sauce thin.

Smooth texture: Pound or grind the chillies with the fried peanuts and salt until smooth. Add a little of the cooking water if needed to help the ingredients come together.

Making the cucumber pickle

Seeded cucumber: Halve the cucumber and scoop out its seeds before cutting it into small pieces. This keeps the pickle crisp rather than watery.

Sweet-sour seasoning: Mix the cucumber with palm sugar, vinegar and salt. Give the pieces a thorough stir so the seasoning is distributed.

Serving the satay

Sauce coating: Turn the cooked skewers through the peanut sauce, as directed, or serve extra sauce alongside for dipping. Add the cucumber pickle to each plate for a cool, tangy counterpoint.

To make it a fuller meal, serve with rice and extra vegetables. Keep the satay, sauce and pickle separate until serving if you want to preserve the cucumber's crunch.

Recipe notes & tips

• Cut the lamb and fat into similarly sized cubes for more even grilling.
• If using wooden skewers, soak them before threading the meat to help prevent scorching.
• Keep the charcoal heat steady and turn the skewers often enough to brown them evenly.
• Grind the peanut sauce in batches if your grinder is small.
• Remove the cucumber seeds before chopping to help the pickle stay crisp.
• Taste the sauce and pickle before serving, keeping the listed quantities as your starting point.

Variations

• Milder sauce: Leave out the bird's eye chilli for less heat.
• Hotter sauce: Add another chilli when grinding the peanut sauce.
• Chunky peanut sauce: Pound the peanuts less finely for more texture.
• Cucumber crunch: Cut the cucumber into slightly larger pieces for a firmer bite.
• Rice accompaniment: Serve with plain rice to make the satay a more substantial meal.

Common mistakes to avoid

• Uneven cubes: Large pieces may lag behind small ones; cut the lamb and fat into similar sizes.
• Flare-ups: Dripping fat can feed the flames; move the skewers away from direct flames until the fire settles.
• Scorched coating: Sweet soy sauce can darken quickly; grill slowly and turn the skewers regularly.
• Watery sauce: Too much cooking water can thin the peanuts; add only enough to help cook and grind the chillies.
• Soggy pickle: Leaving the cucumber seeds in can make it watery; remove them before chopping.
• Burnt skewers: Wooden sticks can char over charcoal; soak them before use.

How to store

Refrigerate leftover lamb, peanut sauce and cucumber pickle in separate covered containers and use within 3 days. Reheat the lamb until piping hot, preferably in a pan or under a grill; serve the pickle cold.

Frequently asked questions