Traditional Indonesian Satay

Traditional Indonesian satay can’t be made without a proper boemboe satay, the spice mixture used to marinate the meat. Full recipe of our version, including our peanut butter sauce is below.

300 gr pork shoulder chops, without bone, in cubes of 1x1 cm.
1 tablespoon boemboe satay
150 ml soy sauce manis
4 tablespoons peanut butter (preferably Calvé)
200 ml milk
1 small onion
½ red chili pepper, without seeds
1 tbsp sunflower oil
1 tsp vinegar
1 tsp goelah ajawa = javanese sugar or brown soft sugar
sambal badjak, to taste
6 skewers of bamboo

Cut the pork into 1x1 cm cubes. Put the meat in a bowl.
Sprinkle the boemboe satay over it and stir well so that it is everywhere on the meat.
Add the soy sauce manis and stir together.
Let the meat marinate for about 8 hours, stir occasionally.
Put the skewers under water and soak for at least two hours.

For the sate sauce we chop the onion and the half red chili pepper very finely.
Heat the sunflower oil in a saucepan and fry the onion and chili pepper.
Lower the heat source, pour in 100 ml of milk and add the peanut butter. Stir until the peanut butter has melted, add the rest of the milk and simmer until it is a thicker sauce. Now add the vinegar, then the sugar and a dash of the meat marinade.
Keep stirring constantly to prevent the sauce from burning on the bottom!
Finally, a knife tip of sambal badjak is added, which makes the sauce "pedis" (hot). If the satay sauce thickens too much, it can always be diluted with a dash of water.

Remove the meat from the marinade and thread it to the skewers.
Fry the meat for 7-8 minutes on a not too hot BBQ or on a grill pan while constantly turning, otherwise the adherent marinade will burn.

Place the satays on the plates and pour the satay sauce over them.
Serve with rice and a cucumber salad.

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