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
- 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
- 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
- Soaked tamarind pulp with 2-3 tablespoons warm water. Extract the juice from tamarind pulp and discard the pulp.
- Place all the marinade ingredients in a food processor or blender. Blend all the ingredients into a smooth paste.
- 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.
- 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.
- 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.
- 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.
- Transfer to a serving plate, sprinkle with fried shallots and served with peanut sauce.