Beef & Lamb Foods Recipe

Sate Daging Makassar Recipe

Sate Daging Makassar

Sate daging Makassar is a beef satay from Makassar, South Sulawesi. Actually, this satay tastes almost similar with beef satay from another region in Indonesia. It’s tender, flavorful, slightly sweet with a smokey aroma from charcoal grilling. What makes this satay different is the addition of thinly sliced bilimbi for its peanut sauce.

Sate Daging Makassar

  • 500 gr flank steak, cut into bite-size cubes
  • coconut oil or vegetable oil
  • 1 teaspoon tamarind pulp

Marinade spices

  • 5 small shallots
  • 3 cloves garlic
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon white pepper seeds
  • 3 cm galangal
  • 2 lemongrass, white part only
  • 1-2 tablespoons coconut sugar
  • sea salt to taste

Peanut sauce

  • 150 gr roasted or fried peanuts, skins on
  • 3 small shallots, peeled
  • 4 cloves garlic, peeled
  • 2 red chillies
  • 2 bird’s eye chillies
  • 3 kaffir lime leaves
  • 2 tablespoons coconut sugar
  • 350 ml of water
  • 3 bilimbi, sliced thinly

Direction

  1. Soaked tamarind pulp with 2-3 tablespoons warm water. Extract the juice from tamarind pulp and discard the pulp.
  2. Place all the marinade ingredients in a food processor or blender. Blend all the ingredients into a smooth paste.
  3. Put the beef pieces in a bowl, add marinade ingredients and tamarind juice, toss to coat completely. Marinate for at least 1 hour or as long as overnight.
  4. Peanut sauce: shallow fry shallots, garlic, red chillies and bird’s eye chillies with 1 tablespoon oil until fragrant, about 3 to 5 minutes. Put them in a food processor, add peanut and coconut sugar, blend until smooth.
  5. Put the peanut paste in a saucepan. Add water and kaffir lime leaves, mix until peanut paste dissolves in water. Cook until the sauce slightly thickens, 10-15 minutes, stir often. Add sliced bilimbi and cook until bilimbi softened. Taste and adjust seasoning as you like.
  6. Thread 3-4 beef pieces onto the skewers. Repeat until you use up all the meat. Grill the satay over the charcoal grill until slightly charred on both sides and cooked through, 3-4 minutes per side. Flipping them over halfway through grilling and basting with leftover marinade.
  7. Transfer to a serving plate, sprinkle with fried shallots and served with peanut sauce.

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