Sate Maranggi

We are all so glad that spring is here, finally. Has not been that much fun this winter as the kids have taken turns being sick. Nothing much happened as well in the food experiment “department” and recipes writing as all I needed to do is to give as much care and made something simple so my husband and I won’t get sick also.

Warmer weather means BBQ time. I have this recipe on my pile to do for a while. Sate Maranggi is a dish that comes from Purwakarta, West Java. Unlike the popular Indonesian satay that we love; chicken satay – sate Maranggi does not need any sauce as it has more complex marinate sauce.

If you are looking for something different on your next BBQ menu, have a go at this recipe and hope you enjoy it as much as we do.

Sate Maranggi ( Beef Satay)


250gr beef (we use tenderloin)

Make a paste from:

Half to one tablespoon ground coriander seed, 2 cloves of garlic, 3 shallots, a quarter spoon of ground tumeric (optional), 1 tablespoon tamarind paste, 1 to 2 tablespoon brown/palm sugar, salt & pepper and cooking oil

For basting: Kecap manis (sweet soy sauce) and butter

Chilli mix: Kecap manis, chopped shallot & bird eyes chillies (put as many if you like it hot)


1. Pound the beef then cut it to bite size pieces. Put them in a bowl.

2. Mix the paste in, marinade for 1-2hours (if you are not in a rush, leave it in fridge overnight).

3. Put the marinated beef onto skewers.

4. Bbq/oven grill/ pan fried them. Baste them with the basting mixture from time to time. Once cooked, rest the meat for 5-10 minutes before serving with chilli mix and chopped cucumber / green salad.


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