Counter 10 · Wok, Skewer & Bowl
Sate Maranggi Sweet Soy Beef Skewers
West Javanese beef skewers marinated in coriander, galangal and palm sugar, grilled dark and sticky, and served with a punchy sambal of sweet soy, shallot, chili and lime.
- Prep
- 40 min
- Cook
- 12 min
- Serves
- 4
- Level
- Medium
Unlike peanut-sauced satay, sate maranggi from West Java is seasoned before it ever meets the fire, so the meat itself is deeply flavored. Palm sugar and sweet soy sauce caramelize into a nearly black crust, which is why the grill should be medium rather than blazing. Cut the beef into small, flat pieces so the marinade soaks all the way through. At roadside stalls it comes with rice cakes, but a bowl of rice and cucumbers is just as good.
Method
-
Blend 4 shallots, the garlic, galangal, coriander, palm sugar, 1/4 cup sweet soy and tamarind into a smooth paste.
-
Coat the beef with the paste and refrigerate at least 2 hours or overnight. Soak 16 bamboo skewers in water.
-
Thread 4 or 5 pieces onto each skewer, packing them snugly.
-
Heat a grill to medium, about 400 F. Grill the skewers 4 to 5 minutes per side, turning when the underside is deeply browned and sticky; move to a cooler spot if they char too fast.
-
For the sambal, stir the remaining sweet soy with the sliced shallots, chilies and the juice of one lime.
-
Lay the skewers on romaine leaves, spoon sambal over the top and serve with lime wedges.
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