There is quite a bit of hype when it comes to sate Maranggi, so much so that both Purwakarta and Cianjur claims to be the city where this satay originates, though Purwakarta seems to be winning at the moment. The ingredients for the satay is pretty much identical to the old standard beef satay. The really special thing with this satay lies in the sambal that goes with it. Bird eye chilies, tomatoes, shallots, sweet soy sauce, and vinegar, these ingredients seems common, but the combination really make the sambal special; spicy, fresh, sweet, sour, salty, and it goes really well with the satay.
Sate Maranggi - Purwakarta Beef Satay
- 600 gram beef tenderloin, cut into 1/2 inch cubes
- 3 tablespoon sweet soy sauce (Indonesian: kecap manis)
- bamboo skewers (about 30)
- Grind the following into spice paste
- 12 asian shallots (Indonesian: bawang merah), about 150 gram
- 8 cloves garlic (Indonesian: bawang putih)
- 1 1/2 tablespoon coriander seeds
- 2 tablespoon tamarind solution (1/2 tablespoon tamarind + 2 tablespoon warm water), strained
- 1 1/2 teaspoon salt
- 100 gram palm sugar (Indonesian: gula Jawa)
- Chili sauce (mix the following together)
- 5 bird eye chilies (Indonesian: cabe rawit), thinly sliced
- 1 tomato, cut into small 1/4 inch cubes
- 2 asian shallots (Indonesian: bawang merah), about 25 gram
- 1 tablespoon vinegar (Indonesian: cuka)
- 5 tablespoon sweet soy sauce (Indonesian: kecap manis)
- In a mixing bowl, mix together beef, sweet soy sauce, and spice paste. Cover with saran wrap and let it rest in the fridge for at least 2 hours, or overnight.
- Skewer marinated beef with bamboo skewers.
- Grill each side until cooked and slightly charred, baste with marinating sauce as needed.
- Serve the satay hot with chili sauce.