Across Indonesia, there are probably as many variation of sate as there are soto, and one of the most unique one is sate godok from the province of Aceh. Despite the many variations of sate, most still follows the same way of cooking, namely skewering the meat then grill until tender and juicy. Not so with sate godok, its uniqueness lies in the fact that the meat is slowly cooked in spices and peanut sauce until tender and sauce is reduced, thick, creamy, and oily sheen has developed. Personally, this is a sate to make when I am lazy, hehe, no need for skewers, and it is as easy as making a stew, just dump everything in a pot, and let the whole thing simmers away until the meat is super tender and juicy. Not to mention I get to eat a whole pot of peanut sauce with steamed white rice, yummy. ♥
Sate Godok Aceh - Skewerless Acehnese Beef Satay
- 4 tablespoon oil
- 1 lemongrass (Indonesian: sereh), bruised and knotted
- 2 bay leaves (Indonesian: daun salam)
- 2 kaffir lime leaves (Indonesian: daun jeruk)
- 500 gram beef (Indonesian: daging sapi), cut into 1 inch cubes
- 500 ml coconut milk (Indonesian: santan)
- 2 tablespoon tamarind juice (Indonesian: air asam Jawa)
- 2 tablespoon sweet soy sauce (Indonesian: kecap manis)
- 1 tablespoon palm sugar (Indonesian: gula Jawa)
- 1 teaspoon salt
- 250 gram toasted peanut (Indonesian: kacang tanah sangrai), grind
- Grind the following into spice paste
- 10 red cayenne chili peppers (Indonesian: cabe merah keriting)
- 6 shallots (Indonesian: bawang merah)
- 3 cloves garlic (Indonesian: bawang putih)
- 2 candlenuts (Indonesian: kemiri)
- 1 inch ginger (Indonesian: jahe)
- 1 inch galangal (Indonesian: lengkuas)
- 1 tablespoon coriander seeds (Indonesian: biji ketumbar)
- 1 teaspoon whole white peppers (Indonesian: biji lada putih)
- 1 teaspoon cumin seeds (Indonesian: jinten)
- 1 teaspoon aniseed (Indonesian: adas manis)
- steamed white rice or steamed rice cake (Indonesian: nasi putih atau lontong)
- deep fried shallot flakes (Indonesian: bawang merah goreng)
- Heat oil in a pot and stir fry spice paste until fragrant. Add lemongrass, bay leaves, and kaffir lime leaves. Cook until slightly wilted and fragrant.
- Add the beef and cook until no longer pink.
- Add coconut milk, tamarind juice, sweet soy sauce, palm sugar, and salt. Bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour until the beef is cooked and tender.
- Add the ground toasted peanut, mix well, and continue simmering until the sauce is reduced, creamy, and developed an oily sheen.
- Turn off heat and serve with steamed white rice or rice cake and garnish with deep fried shallot flakes.