📝 About This Recipe
A legendary street food treasure from the Chavacano culture of Zamboanga City, Satti is a breakfast staple that ignites the senses. Small, succulent morsels of beef and chicken are marinated in turmeric and ginger, grilled over hot coals, and submerged in a signature thick, spicy-sweet orange gravy. It is traditionally served with 'ta’mu' (rice cakes) for a deeply comforting, aromatic experience that reflects the rich Tausug and Sama influences of Southern Mindanao.
🥗 Ingredients
The Skewers
- 250 grams Beef sirloin or chuck (cut into very small 1/2-inch cubes)
- 250 grams Chicken breast or thigh (cut into very small 1/2-inch cubes)
- 20-30 pieces Bamboo skewers (soaked in water for 30 minutes)
The Marinade
- 1 tablespoon Turmeric powder
- 4 cloves Garlic (minced into a paste)
- 1 inch piece Ginger (grated)
- 1 teaspoon Salt and Black Pepper (or to taste)
The Satti Sauce
- 3 tablespoons Achuete (Annatto) seeds (soaked in 1/2 cup warm water to extract color)
- 2 cups Coconut milk (full fat for richness)
- 3 tablespoons Peanut butter (creamy style)
- 1/2 cup Brown sugar (adjust based on sweetness preference)
- 1-2 teaspoons Red chili flakes or Labuyo (depending on desired heat level)
- 2 tablespoons Cornstarch (dissolved in 1/4 cup water (slurry))
- 1 stalk Lemongrass (white part only, bruised)
- 1 teaspoon Shrimp paste (Bagoong) (for umami depth)
Accompaniment
- 4 cups Cooked Rice Cakes (Ta'mu or Puso) (cut into large cubes)
👨🍳 Instructions
-
1
In a large bowl, combine the beef and chicken cubes with the turmeric, minced garlic, grated ginger, salt, and pepper. Massage the spices into the meat and marinate for at least 30 minutes.
-
2
Thread the marinated meat onto the soaked bamboo skewers. Traditional Satti uses only 3 to 4 tiny pieces of meat per stick.
-
3
Prepare the annatto water by straining the soaked seeds, reserving the deep orange liquid and discarding the seeds.
-
4
In a medium pot over medium heat, sauté the bruised lemongrass and shrimp paste until fragrant, about 2 minutes.
-
5
Pour in the annatto water and coconut milk. Bring to a gentle simmer, being careful not to let the coconut milk boil vigorously and separate.
-
6
Whisk in the peanut butter, brown sugar, and chili flakes. Stir continuously until the peanut butter is fully incorporated and the sauce turns a vibrant orange-red.
-
7
Slowly pour in the cornstarch slurry while whisking. Continue to cook for 5-8 minutes until the sauce thickens to a gravy-like consistency that can coat a spoon.
-
8
Taste the sauce; it should be a balance of sweet, salty, and spicy. Remove the lemongrass stalk and keep the sauce warm on low heat.
-
9
Preheat your charcoal grill or a cast-iron grill pan to high heat. Lightly brush the grates with oil.
-
10
Grill the small skewers for 2-3 minutes per side. Because the pieces are small, they will cook very quickly and develop a nice char while staying juicy.
-
11
To assemble, place a generous portion of cubed rice cakes (ta'mu) into a deep bowl.
-
12
Ladle a large amount of the hot satti sauce over the rice cakes until they are nearly submerged.
-
13
Place 3-5 grilled skewers on top of the sauce and serve immediately while steaming hot.
💡 Chef's Tips
For the most authentic flavor, use a charcoal grill to get that distinct smoky aroma that defines street-side Satti. If you cannot find annatto seeds, you can substitute with 1 tablespoon of annatto powder dissolved in water. The secret to the sauce's texture is constant whisking; you want it smooth and glossy, not lumpy. Don't overcook the meat! Since the pieces are cut so small, they only need a few minutes to reach charred perfection. Adjust the sugar and chili balance at the very end, as the flavors concentrate as the sauce thickens.
🍽️ Serving Suggestions
Serve with a side of extra spicy sambal if you prefer a 'pait' (bitter-spicy) kick. Pair with a cold glass of sweet iced tea or fresh calamansi juice to cut through the richness of the sauce. Traditional Zamboangueños eat this for breakfast, but it makes an incredible late-night snack. Add a few pieces of grilled liver skewers for an extra layer of earthy flavor and texture.