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Sate Sapi - Beef Satay
The best satay is the one made with really old fashion charcoal grill, complete with a fan to stoke the flame. But people don’t do that anymore unless you are a restaurant owner, so nowadays we rely on electric grill, grill pan, or if you are like me, just a regular frying pan. I admit mine is probably the worst way to make a satay, but I still churn out more than decent tasting satay. So, if you own better grilling equipments, your satay will be phenomenal. ♥
Sate Sapi - Beef Satay
Ingredients
- 500 gram beef tenderloin (Indonesian: sapi has dalam), cut into 1/2 inch cubes
- 50 gram melted butter
- 50 gram sugar
- 2 teaspoon salt
- 1/2 teaspoon ground white pepper
- bamboo skewers
- 4 tablespoon honey
- Grind the following into spice paste
- 4 red anaheim chili (Indonesian: cabe merah besar)
- 12 shallots (Indonesian: bawang merah)
- 8 cloves garlic (Indonesian: bawang putih)
- 6 candlenuts (Indonesian: kemiri)
Instructions
- In a mixing bowl, rub beef with melted butter and sugar. Set aside for 15 minutes.
- Add salt, ground white pepper, and the spice paste to the beef. Mix well, and left to marinate for 2 hours in the fridge.
- Skewer the beef with bamboo skewers, about 3 to 4 pieces per skewer.
- Heat your griller (or frying pan), then brush the beef satay with honey and grill (or cook) until fully cooked. I love to cook my satay until some char has developed, so yummy. Serve immediately.
Comments
This looks so delicious! Always wanted to try to cook this at home but I cannot find candlenuts here. Is there any other nuts I can use to cook the sauce? Your food photos are so beautiful. Shared and pinned :)
Hi Maggie, thanks for the compliment on the photo. ♥ The best substitute for candlenut is macadamia, I hope it is easier to find than candlenut.
If you like that char and don't have a proper grill you can also toss them in the broiler for little bit at the end.
Beef Satay is always my favorite especially with beers with wind and stars shinning in the sky. Nice photos, too!
Very yummy! I marinated the beef for a long time, which is even better, and added a teaspoon of rice vinegar to the marinade for extra zing.
I love satay! It reminds me of childhood when my family would take us to the night markets and have them!
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