Sate Bumbu (Spiced Satay)

Ingredients

• 250 gbeef, cut into small pieces
• 25 gpalm sugar
• 1 tsp or to tastesalt
• to tastesugar
• to tasteoil
• to tasteskewers
• 4 clovesgarlic, fried
• 5shallots, fried
• 3 largered chillies, deseeded
• ½ tspcumin seeds

Instructions

1. 1

   Fry the paste

   Sauté the mashed ingredients in oil until fragrant.

2. 2

   Add the seasonings

   Add the palm sugar and seasonings, then stir until thoroughly combined and darker in colour. Turn off the heat.

3. 3

   Coat the beef

   Add the beef pieces and mix well so they are coated with the spice mixture.

4. 4

   Skewer and grill

   Thread the beef onto skewers, then grill. Serve.

What is Sate Bumbu?

Sate Bumbu is Indonesian-style satay: pieces of meat threaded onto skewers and grilled, here with a spiced coating. The name points to the bumbu, or seasoning paste, that gives the beef its flavour.

This version combines fried garlic and shallots with red chilli and cumin, then rounds them out with palm sugar. The beef is mixed with the paste before grilling, so the seasoning clings directly to the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 170 calories, 15g protein, 9g carbs, 8g fat.

The beef supplies most of the protein, while the palm sugar and added sugar contribute carbohydrates. The oil and beef contribute most of the fat, with the amount depending on the cut and how much oil is used. Serve a skewer portion with vegetables and rice to make a more balanced plate.

Building the spice paste

Fried aromatics: the garlic and shallots bring a mellow savoury base to the paste. Mash them with the deseeded chillies and cumin seeds before sautéing, as directed.

Palm sugar: it adds sweetness and helps balance the chilli and savoury ingredients. Stir it into the hot paste until it dissolves and the mixture darkens.

Coating the beef

Small pieces: keep the beef cuts fairly even so they cook at a similar rate on the skewers. Mix them thoroughly with the paste while it is still warm.

Seasoning: the recipe allows salt and sugar to be adjusted to taste. Start conservatively, then taste the paste before adding the beef if you want to fine-tune it.

Grilling the skewers

Threading: leave a little space between pieces rather than packing them tightly together. This helps the heat reach the sides of the beef.

Doneness: grill until the beef is cooked to your preference, turning the skewers as needed for even browning. The recipe does not specify a grill temperature or cooking time, so use the size of the pieces and your grill as guides.

Choosing and preparing skewers

Skewer type: metal skewers can go straight onto the grill. If using wooden skewers, soak them in water first to help reduce scorching.

Oil: use enough to sauté the paste and lightly coat the grill or skewers if needed, without letting excess oil drip onto the heat.

What to serve with satay

Rice: plain rice makes a simple base and balances the sweet, savoury coating. Add fresh cucumber or other crisp vegetables for contrast.

Sauce: serve with a peanut sauce or a sharp chilli condiment if you would like an accompaniment; these are serving suggestions rather than ingredients in this recipe.

Recipe notes & tips

• Mash the fried garlic, shallots, chillies and cumin into a reasonably even paste before sautéing.
• Keep the beef pieces similar in size so they grill at a similar pace.
• Stir the paste frequently as it cooks to prevent the sugar from catching on the pan.
• Taste the seasoning before mixing in the beef and adjust the salt or sugar gradually.
• Turn the skewers during grilling so the beef browns on more than one side.

Variations

• Milder chilli: use fewer chillies for a less fiery paste.
• More cumin: increase the cumin slightly for a warmer, earthier flavour.
• Chicken satay: replace the beef with small pieces of chicken and grill until cooked through.
• Vegetable skewers: use firm vegetables such as peppers alongside or instead of the beef.
• Peanut accompaniment: serve with peanut sauce for a richer satay-style meal.

Common mistakes to avoid

• Uneven beef pieces: they cook at different rates; cut them to a similar size.
• Burnt paste: the sugar can catch; sauté over moderate heat and keep stirring.
• Tightly packed skewers: the meat may cook unevenly; leave small gaps between pieces.
• Over-seasoning early: salt and sugar are adjustable; add them gradually and taste the paste.
• Unturned skewers: one side may char before the rest cooks; turn them during grilling.

How to store

Refrigerate leftover cooked satay in a covered container and use within 3 days. Reheat until piping hot, or warm gently on a grill or in a pan; the beef may become drier when reheated.

Frequently asked questions