Indonesian Satay with Peanut Sauce

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Satay (or Sate) originated in East Java, Indonesia. It is well known throughout Indonesia and can be purchased from a traveling satay vendor or restaurants and is also a common staple during traditional celebrations. It is popular in many other countries in Southeast Asia, as well as Suriname and the Netherlands. There is a rich historical connection, as Indonesia and Suriname are former Dutch colonies. This recipe is the way my father learned to cook this dish, while he was in the Netherlands for several months. It is very easy; I hope you enjoy it.

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You’ll Need:

1 lb. sirloin/rump/round steak or 1 lb. chicken or 1 lb. lamb
3/4 tsp. salt
2 cloves garlic, crushed
1/2 yellow onion, grated
1/2 T. brown sugar
4 1/2 tsp. lemon juice
1 1/2 tsp. tamarind juice (optional)
2 T. soy sauce

For Sauce:

4 oz. roasted unsalted peanuts
1 onion grated or minced
1/2 can coconut milk (14 oz. can)
1 1/2 tsp. ground hot chili
1 stem lemon grass or 1″ piece finely pared lemon peel
1/2 curry leaf
Salt and pepper to taste

Cut meat into cubes or thin strips, suitable for threading on wooden skewers. Combine all other ingredients to make a marinade. Soak meat cubes in marinade for at least 30 minutes. Thread meat on skewers. Thinly slice lemon grass. Combine all ingredients in pan, bring to a boil, simmer for a few minutes. Add water if sauce is too thick. Grill on open fire if feasible; otherwise broil until slightly charred. Spread skewers with sauce and reserve some sauce for dipping. Serve with rice and grilled vegetables, if desired.

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