Daily Cooking Quest

easy Indonesian recipes

Sate Babi - Indonesian Pork Satay

I am submitting this post to the Indonesian Food Blogger Challenge No. 15: Kuliner Peranakan (i.e. Peranakan Cuisine). Technically, peranakan applies to the people of Chinese descents that came to Indonesia during the 15th - 17th century, and since my grandparents only arrived here after the first world war, I think I am not exactly qualified as one, got to wait a couple of century more before my descendants become one. ;)

IDFB Challenge #15: Kuliner Peranakan

IDFB Challenge #15: Kuliner Peranakan

I was born and raised in a Chinese family, so my early food memory are all Chinese food, either straight or peranakan way. A lot of time, I get confused distinguishing between the two, so just to be safe, I actually asked the good admins running Indonesian Food Blogger whether or not sate babi qualifies. I am glad they said yes, I kinda guess that it should be, but then it would be rather embarrassing when it turns out to be not. :D

Sate Babi - Indonesian Pork Satay

Sate Babi - Indonesian Pork Satay

Sate babi, or pork satay, is the first satay that I was introduced to. There was this one lovely lady who went door to door selling pork satay when we were young, and me and my brothers would be really happy when my grandparents bought a portion for our lunch. Even though it was ages and ages ago, I still remember that a portion means 10 skewers, and there were three of us right, so how do you divide 10 skewers among 3 grumpy and hungry kids? Well, I am not telling, but it’s not pretty. ♥

Sate Babi - Indonesian Pork Satay

Sate Babi - Indonesian Pork Satay

Sate Babi - Indonesian Pork Satay


4.3 from 3 reviews

Categories:

Cuisine:

Prep Time: 2 hours

Cook Time: 30 mins

Total Time: 2 hours 30 mins

Serves: 6

Ingredients

  • 500 gram pork roast (Indonesian: daging babi kapsim), cut into bite size cubes
  • 50 gram palm sugar (Indonesian: gula Jawa), shaved
  • 1 tablespoon coriander powder (Indonesian: bubuk ketumbar)
  • 1/4 teaspoon cumin powder (Indonesian: bubuk jinten)
  • 5 tablespoon sweet soy sauce (Indonesian: kecap manis)
  • 3 tablespoon soy sauce (Indonesian: kecap asin)
  • juice of 2 limes (Indonesian: jeruk nipis)
  • about 25 to 35 bamboo skewers (Indonesian: tusuk sate)
  • Grind the following into spice paste
  • 8 shallots (Indonesian: bawang merah)
  • 4 cloves garlic (Indonesian: bawang putih)
  • 2 red cayenne chilies (Indonesian: cabe keriting merah)
  • 50 gram candlenuts (Indonesian: kemiri)
  • 1 inch galangal (Indonesian: lengkuas)
  • 1/2 inch turmeric (Indoneisan: kunyit)
  • Chili sauce
  • 1 shallot (Indonesian: bawang merah), thinly sliced
  • 1 red cayenne chilies (Indonesian: cabe keriting merah), thinly sliced
  • juice of 1 lime (Indonesian: jeruk nipis)

Instructions

  1. In a mixing bowl, combine pork with spice paste, palm sugar, coriander powder, cumin powder, sweet soy sauce, soy sauce, and lime juice. Cover with a plastic wrap, and leave it to marinate in the fridge for 30 minutes to 2 hours, the longer the better.
  2. Skewer the pork with bamboo skewers, 3 to 4 pieces per skewer should be fine.
  3. With a grill (or even a frying pan in a pinch), cook the pork satay until fully cooked and the satay develops a shiny coat of glace, a bit of char is perfectly fine. Transfer cooked satays to a serving plate.
  4. To make the chili sauce, transfer the leftover marinating sauce to a pan, then cook until boiling, thickened, and reduced.
  5. Place the sauce to a bowl, then combine with thinly sliced shallot, red chilies, and lime juice. Serve with the pork satay.

Comments

  • Wulan says:

    thanks udah ikut ngeramein challenge kali ini mba Anita. Salam kenal dari saya. Wulan (host challenge #15)

    • Anita says:

      Sama-sama mba Wulan, happy kok bisa ikut berpartisipasi :)

  • TheGastronomicBong says:

    These sateys look delicious.. hubby not a huge fan of pork so can I use chicken instead. Cheers Arpita

    • Anita says:

      Hi Arpita, you can definitely use chicken :) Cheers!

  • Elsye says:

    Halo Mbak...keren blogpost nya... :D....sukses terus yaaa Salam kenal Elsye

    • Anita says:

      Hi Elsye, salam kenal juga :) Blog mba Elsye lebih keren lagi, suka banget aku sama foto-fotonya. <3

  • Samantha says:

    Just in time for grilling season. Best of luck on the Indonesian Food Blogger challenge!

    • Anita says:

      Yup, perfect for grilling and BBQ :) Thanks for the best wishes, Samantha! <3

  • Andrie Anne says:

    Krn ga makan babi, kubakal ganti dgn sapi ato ayam..makasi ya Mba Anita ..

    • Anita says:

      Oke banget kok walau diganti ayam ataupun sapi mba Anne :)

  • Ari says:

    These look really good! Though I don't think that they look similar to the sate babi I usually have. Can you tell me from which area/province your recipe comes from?

    • Anita says:

      Hi Ari, this is pretty similar to the sate babi that I find in Jakarta, especially places that sell nasi campur.

      • Yudhi says:

        Mungkin dari area Benteng/Tangerang.. Setahu saya sih sate babi ada dua macam. Yng satu di sebutnya sate manis. Di psar pluit ada enci Medan yng jual sate babi. Ho ho..yummy deh

        • Anita says:

          Iya, yang namanya sate mah enak aja sih :D

  • Rafal says:

    Excellent! I use half beef and half lamb. I also add a clove of minced garlic to the mixture, as I think others suggested. The kebabs taste better if you prepare this several hours before you cook (preferably the night before). It really allows all the different flavors to combine well...trust me, I have prepared them both ways! Also, the key to getting the mixture to not be too wet is to first work it together with your hands and then beat with a spoon, as the directions indicate, until the mixture changes color. It really does congeal.

  • Marlina Lukman says:

    Love it! I made it for a potluck event at my kid's school. Everyone loved it!! Thank you, Anita! I'm a fan!

    • Anita says:

      Yay! I am happy to hear it turned out so well :)

  • Michelle Lai says:

    Hi there! This looks so delicious. I have usually eaten sate with a peanut sauce rather than a chili sauce. I've found many recipes for peanut sauce on your website- is there one you would recommend specifically for sate? Thanks!

    • Anita says:

      Hi Michelle, I haven't posted sate with peanut sauce yet :) The most famous sate with peanut sauce in Indonesia is sate ayam madura, and the peanut sauce goes something like this: - 250 gram deep fried peanut (with skin on if possible) - 3 red cayenne chili pepper (Indonesian: cabe merah keriting), boiled - 4 candlenuts - 4 tablespoon palm sugar - 1 1/2 teaspoon salt - 600 ml water Grind everything together except water, transfer to a sauce pot, add water and bring to a boil, and simmer for 10 minutes.

      • Michelle Lai says:

        thank you so much! I will be making this this week ;)

  • Yudhi says:

    Hi Anita, saat Merorial day kita kita ngadain BBQ. Aku bikin 3 resep dari Anita. Sate babi campur sate ayam, chicken wing cilantro dan daun singkong ( pakai sayur Kale) wah.. Semuanya sangat suka. Ini sudah masuk menu tambahan tetap selain pork chop, skirt steak, jagung bakar, burger,toasted sesame bread. Udang ETC. sepertinya resep Anita resep anti gagal. Sekali bikin sukses. Thanks Anita..

    • Anita says:

      Sama-sama Yudhi. Happy banget rasanya kalo resepnya disuka :)

  • Fi says:

    Hi Is the galangal and tumeric fresh ones or spice? Can i use frozen tuneric and galangal?

    • Anita says:

      Fresh galangal and turmeric is preferable, but there is no harm in using frozen ones as well.

  • Fi says:

    Sorry also with the candlenuts is it the whole dry candlenuts or can i use the powder form candlenut?

    • Anita says:

      I usually use whole dry candlenuts. I have never known that there is a powder form :) I guess you can use powdered one as well. I am not sure how much you will need, but on average 1 whole candlenut weighs 3 grams.

  • Stephy says:

    Hai Anita,, Mau tanya donk klo buat porknya lebih empuk gimana ya? soalnya waktu aku coba jadi agak alot gitu. but love the taste hehehe

    • Anita says:

      Hi Stephy, kalo rajin, bisa sedikit dicincang, tapi jangan sampai putus menjadi kecil-kecil dagingnya yah, selain ini membuat bumbu lebih meresap lagi, juga bisa membantu daging lebih empuk. Thanks udah nyobain resepnya :)

  • Sue says:

    Thank you for the recipes!

  • Angie says:

    Hello Anita, spice space nya ditaruh dimana yah ? dimasak smp kental ? Terima kasih.

    • Anita says:

      Hi Angie, spice paste di step 1 dipakai sepakai bumbu marinade yah beserta bumbu lainnya :) Nanti setelah sate dibakar, seluruh bumbu yang masih tersisa dimasak beserta bumbu chili sauce until dijadikan saus cocolan.

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