Sate Maranggi

About this recipe

Sate maranggi from Purwakarta uses thinly sliced beef in sweet soy, shallot, and tamarind, then grilled and served with spicy soy dip.

Thin slices help the marinade soak in and cook quickly over coals or a grill pan.

Do not overgrill or the beef dries out. Brush leftover marinade as you turn the skewers.

Prep & cook time

• Prep40 minutes
• Cook20 minutes
• Total1 hour
• Servings4 servings
• LevelMedium

Tools you need

• Mixing bowl
• Skewers
• Grill or grill pan

Ingredients

• 600 g beef tenderloin or topside, thinly sliced
• 4 tablespoons sweet soy sauce
• 2 tablespoons tamarind water
• 6 shallots, blended
• 4 garlic cloves, blended
• 1 teaspoon coriander
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons oil
• Skewers as needed
• To serve: bird’s-eye chili, sliced shallot, sweet soy

Directions

1. Mix beef with sweet soy, tamarind water, shallot, garlic, coriander, salt, pepper, and oil. Marinate at least 30 minutes.
2. Thread onto skewers without packing too tightly.
3. Grill over medium heat, turning until cooked and aromatic.
4. Brush with leftover marinade while turning.
5. Serve with sweet soy, sliced shallot, and chili.

Kitchen tips

Serve with

• Rice cakes
• Rice
• Pickles
• Sweet-soy sambal

How to store

Marinated beef keeps 1 day refrigerated. Grill just before eating.

Common mistakes

• Slices so thick they cook unevenly.
• Heat so high the outside burns while the inside stays raw.
• Skipping marinade time so the satay tastes flat.