How to cook SATE MARANGGI (Indonesian style beef satay, marinated with sweet soy sauce)
Hi everyone welcome back to FRESH INGREDIENTS.
Today I’m going to cook Sate Maranggi.
This dish originated from Purwakarta, West Java, Indonesia.
So basically is beef satay (or skewers) marinated with sweet soy sauce.
But what makes it different is when we eat it you can also taste the unique flavor from coriander seed, cumin, garlic, chili. It’s a complex flavor to describe in words, so let’s just start cooking.
We’re going to prepare about 5 cloves of garlic and 5 cloves of shallot, you can cut it in big chunks or not at all, because we’re going to blend it into paste.
I love spicy food, so I’m going to use 6 birds eye chili. If this is too much for you, you can skip the chili. But I still recommend at least adding 1 chili, to make it a little bit spicy.
I’m also preparing a lime, cut it into 4 pieces. We’re going to use it for marinated beef and also for garnish in the end. Jeruk limau is very different from regular lime. Is not as acidic as regular lime, but has more fragrant aroma than regular lime. And I’m only going to use it as garnish in the end.
One onion, cut it in a big chunk. We’re going to grill it with the meat, so if you love onions you can add more than one.
This is 250 gram of local sirloin that I bought from the traditional market. As you can see, there is no marbling at all… well I hope this is a real sirloin otherwise the end result will be very rubbery and hard to eat. But we can make it more tender, by removing any silver skin remaining on the meat and cutting it against the grain. add with a little bit of salt, and a juice from half a lime. Then we want to set aside for a while.
Toast the coriander seed, white pepper, and cumin. When the color starts changing and smells amazing, it’s done. Remove it immediately from the pan, otherwise it will continue cooking from the heat left on the pan.
I’m using a traditional pestle and mortar, or here in Indonesia we call it Cobek. And while we’re smashing this little seed into powder. I also cook the garlic, shallot, and chili. When it starts to brown, turn off the heat. And add it to pestle and mortar. Let them join the party. And we’re continuing the smashing and crushing
When it turns into paste, now let’s start pouring the sweet soy sauce. This is about 100ml… I think, well that’s ok if you pour too much. Because I will teach you how to make the best sweet soy sauce sambal (or here in Indonesia we call it Sambal Kecap). Season with salt, because we want to balance all that sweetness. We can add lime juice at this point. But, we already add the lime juice to the meat, so I think it won't be necessary. Make sure we taste it before we add the meat. We want a balanced flavor, from the sweetness and the salt.
Add the meat and the onion. Mix it up together, and move to a bowl. Cover it and let it marinate in the fridge for at least 1 hours, up to 6 hours.
While we wait, I want to harvest some rosemary. We’re going to use it as a skewer for the meat.
If you don’t have rosemary like this, any bamboo or metal skewers work just fine.
If you want to learn how I grow it. I already made a video tutorial on how to grow rosemary, but I narrated it in Indonesia.
Here's the link
Let’s start the fire. I already put a lot of tissue in the middle of the woods. This tissue I already soak it with cooking oil, so it will burn long enough until the woods start to burn.
While we wait. Let’s put the meat on the rosemary skewer. First we want to remove all the leaves. Because it will easily burn. Then you know what to do. While I'm doing this, I’m thinking of adding paprika. I know it will taste delicious, but I realize it’s not going to be a traditional sate maranggi.
And look at that beautiful, I know it is still raw, but It already looks really delicious. We’re going to keep the rest of the marinated juice, and we’re going to make sambal kecap.
This is a rambutan woods. I love this wood because it has a strong smoke flavor. When the woods start to turn into charcoal, then we are ready to use it to cook.
I know you can’t smell it, but believe me it smells amazing! Turn it once in a while, and be careful it's super hot. You can brush all the remaining juice from the plate back on the meat. And I’m not going to use any regular brush. Use the rosemary as the brush. To cook it until it's done usually takes 10 minutes.
Back to the stove. Add about 4 finely chopped bird's eye chili. But of course you can add more, because 4 is too weak for some people. Then pour the leftover marinated juice. Cook it for about 5 minutes. Optional, season with salt. Serve it into a bowl.
Then you are ready to serve the satay, with this not too spicy sambal kecap, and some lime wedges.
Thx you for watching this video, I hope you like it. Please give it a like and subscribe. It really means a lot to me. And I see you next time.
Beef Satay & “Real” Thai Peanut Sauce
Special thanks to Canada Beef for sponsoring this video, start experimenting with new beef cuts with this FREE tool, Canadian Beef Information Gateway:
Satay and peanut sauce is a classic Thai street food that's usually made from pork, but the satay that was first introduced to Thailand via Indonesia was made from beef and lamb. This is an ode to the original satay, complete with an authentic recipe for Thai peanut sauce, of course (no peanut butter!). It's a recipe perfect for summer grilling and for a crowd, it's also gluten free!
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MY KITCHEN TOOLS & INGREDIENTS:
WRITTEN RECIPE:
MY COOKBOOK:
00:00 Intro
00:39 How to make satay marinade
02:25 How to prep beef for satay - tip for tender beef
04:41 Marinating beef
05:32 How to make Thai peanut sauce
07:56 A free resource for navigating beef cuts (sponsored)
09:23 How to skewer the beef
10:40 Grilling beef satay + tip for not burning the skewers
11:10 Plating and tasting
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About Pai:
Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin's Kitchen.
Pai was born and raised in southern Thailand where she spent much of her playtime in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at
Authentic Malaysian beef satay inspired by our trip there
Not even a week back and we're craving the juicy herbal sticks of beef satay we had in Kuala Lumpur. What to do? Make our own! We love that everything is fresh and made from scratch with minimal packaged products. Try this for yourself and taste the freshness!
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Malaysian Beef Satay:
- 1 lb beef (any cut preferred but with some fat for moisture)
- 3 lemongrass stalks
- 5 cloves of garlic
- a tip of thumb size ginger
- a tip of thumb size galangal (1.5 tsp if using chopped / jarred / frozen)
- 2-4 shallots small to medium shallots
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander seeds
- 3-4 tsp salt
- 3.5 tbsp palm sugar (brown sugar as substitute, if needed)
- 2 tbsp sambal
- 2 tbsp tamarind juice (sub with lime juice + sugar, if needed)
- 1 tbsp lime juice
- 1/2 cup water
- 3/4 cup coconut milk
- 3/4 cup chopped roasted peanuts
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1. Cut beef into 1/2 inch cubes. Include fat cubes in the mix to ensure moisture is kept while grilling.
2. Soak bamboo skewers in water to prevent burning while grilling.
3. Blend chopped lemongrass, ginger, galangal, garlic, and shallots in food processor. Reserve 1/3 of mixture in the fridge, covered for 2 hours, for use in dipping sauce.
4. Mix beef cubes with lemongrass mixture, turmeric, cumin, coriander seeds, 1 to 1.5 tsp of salt, and 2.5 tbsp palm sugar. Massage rub well into the meat and refrigerate covered for at least 2 hours.
5. For dipping sauce, heat cooking oil on medium and cook rested lemongrass mixture with sambal until well incorporated and fragrant. Use Asian style hot sauce if can't find sambal.
6. Add tamarind juice, lime, water, 1 tbsp sugar and reduce.
7. Add chopped peanuts and 1/2 cup of coconut milk to finish the sauce. Let boil, then immediately turn off.
8. Remove beef cubes from fridge and skewer. Periodically mix in fattier pieces among leaner cubes to preserve moisture while grilling. Beef must be at room temp for grilling.
9. Grill skewers on high and baste with mixture of 1/4 cup coconut milk, 1 tsp sugar, and 1 tsp salt.
10. Serve with cucumber and red onion slices.
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#sambal #malaysia #satay #beef #meat #grilling #summer #indonesia #culinaryart #recipe #chefsecrets #dinner #eatmeat
Chinese Beef Satay Noodles Quick comfort food better than any takeout! Beef Satay Rezepte
These Chinese Beef Satay Noodles are superb tender juicy beef, crunchy veg, noodles and a coating of satay sauce! Quick comfort food is better than any takeout!
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Ingredients
350g Sliced beef or more – I used sirloin
Mixed sliced peppers
½ onion sliced
Chinese satay sauce -
1 pkt fresh noodles
Water
1 tsp baking soda
1 tbsp soy sauce
1 tbsp oyster sauce
Splash dark soy sauce
Splash of oil
1 tbsp cornflour
Jimmys Sate sauce -
Don't forget as with all recipes YOU have to taste along the way of cooking - all recipes may need adjusting to your own tastes. All recipes are full working recipes and as a base they are great - tailor to your own taste. Hope you enjoy cooking as much as i do.
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Super Easy Mutton Satay (Skewers) Recipe 羊肉沙爹 Popular Southeast Asian Street Food | Malay Sate
Satay is a very popular Southeast Asian street food. Originated from Indonesia (Malaysians: please don't kill me), satay is marinated meat skewers served with peanut sauce and a side of compressed rice or ketupat. You can find satay in Indonesia, Malaysia, Singapore and Thailand with some variation between the countries. Indonesian sate is often served dipped in very rich peanut sauce - usually the peanuts would have been finely grounded - so much so that you can‘t get the bite of any peanuts anymore. In Singapore on the other hand, serves satay with coarsely grounded peanut sauce so you can still enjoy the crunch of peanuts in every bite. Satay comes in various meat. Malay stalls in Singapore usually sell mutton, beef or chicken satay whereas Chinese stalls in Singapore usually sell pork, mutton or chicken satay. While we love mutton satay, some people found the meat a little too gamey. we love it though. What about you?
See the ingredient list of this recipe below for your easy reference.
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Ingredients:
Makes 27 sticks of satay
2 stalks of lemongrass - use only the white part
10 pcs of shallots
2 cloves of garlic
10g of galangal
10g of young ginger
1 teaspoon of cumin
100ml of coconut milk
100ml of water
600g of mutton
3 tablespoons of brown sugar
1 teaspoon of turmeric powder
1 teaspoon of fennel powder
1 teaspoon of coriander powder
1.5 teaspoons of salt
2 tablespoons of light soy sauce
If you're interested to buy Magimix, here's the link to the model we're using:
This product is also available at Tangs, Robinsons, Isetan, Takashimaya etc in Singapore.
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If you like this recipe, you might like these too:
Lontong:
Nasi Impit
Singapore Chicken Satay
Singapore Satay Sauce
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Easy Pan Grilled Beef Satay Recipe
Easy South-East Asian satay recipe you can make at home. Perfect for sharing and parties.
[ RECIPE ]
For Marinade:
500 g Beef flank, cut into strips
5-6 pcs Shallots, finely chopped
1 tsp Chilli powder
1 tsp Ground coriander
1½ tsp Ground turmeric
½ tsp Ground cumin
1½ tbsp Brown sugar
1-2 Garlic cloves, grated
1 inch Fresh ginger, grated
2 tbsp Light soy sauce
1 pc Lime, zest
2 tbsp Lime juice
For Peanut Sauce:
¼ cup Unsweetened peanut butter
1 tsp Chilli flakes (more if you like it extra spicy)
1-2 tsp Brown sugar, to taste
1 tbsp Lime juice
1 tbsp Light soy sauce
½ cup Coconut milk
¼ tsp Dark soy sauce
Handful Roasted peanuts, chopped
Some Water, to adjust sauce consistency
20-30 Bamboo skewers, soaked in water
[ METHOD ]
Step 1 Place sliced beef and all marinade ingredients in a ziplock bag. Massage and mix well. Marinate overnight or at least 4 hours.
Step 2 To make peanut dipping sauce, simply whisk all ingredients except roasted peanuts together and store in the fridge until ready to use.
Step 3 Skewer around 20g of marinated meat in a single layer per stick.
Step 4 Preheat a grill pan over medium high heat. Drizzle oil, use a kitchen towel to spread the it. Grill the skewers until cooked and slightly charred.
Step 5 Heat up peanut sauce. Add water to thin out the mixture and bring to a simmer.
Step 6 Serve with fresh cucumber and shallots.
Get your ingredients here: hubers.com.sg