Indonesian Sate

Step 1

Cut your meat into bite sized cubes, then marinate with all the Sate Marinade ingredients.

Step 2

Marinate for at least 2 hours, but best overnight in the fridge.

Step 3

Pre-soak the bamboo skewers with water overnight.

Step 4

Assemble 4 - 5 pieces of the meat on each bamboo skewer. Mix fatty and lean meat cubes in each skewer. Repeat until you use up all the meat.

Step 5

For the best results, grill the sate over charcoal fire. While grilling, brush the Basting Mixture on the both sides of the sate. The sate are done when you see burnt marks on both sides of the sate.

Step 6

You may grill the sate in a preheated oven at 200°C (392°F) by placing the sate skewers on a baking sheet for about 15 minutes, or until you see burnt marks on the sate. Brush the Basting Mixture on the sate before grilling in the oven. Turn the sate over and baste the mixture on the other side of the sate and continue grilling.

Step 7

Process all the ingredients of the Peanut Sauce in a food processor until well combined.

Step 8

To serve, place the Peanut Sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime. Mix well. Add one of two freshly chopped red chilies in the Peanut Sauce, if you like.

Step 9

Dip the sate into the peanut sauce before eating. Sate can also be served with steamed rice or lontong (rice cakes).