📝 About This Recipe
Hailing from the city of Banjarmasin, Sate Banjar is a distinctive Indonesian treasure known for its vibrant red hue and deep, savory-sweet profile. Unlike the more common peanut-based satays of Java, this version features tender chicken marinated in a rich 'Bumbu Habang' (red spice paste) made from dried chilies and aromatic spices. The result is a smoky, caramelized masterpiece that captures the soulful, spice-forward essence of South Kalimantan's culinary heritage.
🥗 Ingredients
The Meat
- 1 kg Chicken Thighs (boneless, skinless, cut into 1.5cm cubes)
- 30-40 pieces Bamboo Skewers (soaked in water for 30 minutes to prevent burning)
Bumbu Habang (Red Spice Paste)
- 15 pieces Dried Large Red Chilies (seeded, soaked in hot water until soft)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic (peeled)
- 2 cm Ginger (peeled and sliced)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
- 2 tablespoons Palm Sugar (finely shaved)
- 1.5 teaspoons Salt
- 4 tablespoons Cooking Oil (for sautéing)
The Glaze and Sauce
- 5 tablespoons Kecap Manis (Sweet Soy Sauce) (high quality Indonesian brand)
- 1 tablespoon Lime Juice (freshly squeezed)
- 100 ml Water
For Garnish
- 3 tablespoons Fried Shallots (Bawang Goreng) (for crunch)
- 4-5 pieces Bird's Eye Chilies (sliced, optional for extra heat)
👨🍳 Instructions
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1
Begin by preparing the Bumbu Habang. Place the soaked dried chilies, shallots, garlic, ginger, and toasted shrimp paste into a blender or food processor. Blitz into a very smooth, vibrant red paste.
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2
Heat 4 tablespoons of oil in a wok or large pan over medium heat. Sauté the spice paste until the oil begins to separate from the solids and the color deepens to a dark ruby red (about 8-10 minutes).
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3
Add the shaved palm sugar and salt to the paste. Stir well until the sugar is completely dissolved and the paste is fragrant.
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4
Take half of this cooked spice paste and set it aside in a bowl to be used later for the dipping sauce.
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5
In a large mixing bowl, combine the cubed chicken thighs with the remaining half of the spice paste. Toss thoroughly to ensure every piece of meat is coated. Let it marinate for at least 30 minutes (or up to 4 hours in the fridge).
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6
While the meat marinates, prepare the dipping sauce: mix the reserved spice paste with Kecap Manis, lime juice, and water in a small saucepan. Simmer for 5 minutes until slightly thickened, then set aside.
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7
Thread 3-4 pieces of marinated chicken onto each soaked bamboo skewer. Do not crowd them too tightly so they cook evenly.
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8
Prepare your grill (charcoal is traditional and best for flavor, but a cast-iron grill pan works too) to medium-high heat. Lightly brush the grates with oil.
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9
Place the skewers on the grill. Cook for 3-4 minutes per side, turning occasionally.
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10
During the last few minutes of grilling, baste the chicken generously with a little bit of the dipping sauce to create a sticky, caramelized glaze.
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11
Once the chicken is charred at the edges and cooked through (internal temperature of 75°C/165°F), remove from the heat.
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12
Arrange the hot skewers on a serving platter. Drizzle with more dipping sauce and garnish generously with fried shallots and fresh chilies.
💡 Chef's Tips
Always use chicken thighs instead of breasts; the higher fat content keeps the meat juicy under the intense heat of the grill. For the most authentic color, ensure you use dried large red chilies (cabe merah besar) rather than small spicy ones, as they provide the signature red pigment without overwhelming heat. Soaking your bamboo skewers for at least 30 minutes is crucial to prevent them from snapping or catching fire on the grill. Don't rush the sautéing of the spice paste—the 'oil separation' stage is where the raw chili flavor disappears and the complex sweetness emerges. If you want an even deeper flavor, add a tablespoon of peanut butter to the dipping sauce, though traditional Banjar style is usually pure spice and soy sauce.
🍽️ Serving Suggestions
Serve with Lontong (compressed rice cakes) cut into bite-sized cubes to soak up the extra sauce. Pair with a side of Acar Kuning (Indonesian pickled vegetables) to provide a bright, acidic contrast to the rich meat. A cold glass of Es Teh Manis (Indonesian sweet iced tea) is the perfect refreshing beverage for this smoky dish. Serve alongside a bowl of Soto Banjar (South Kalimantan chicken soup) for a complete regional feast. Include a side of extra sambal and fresh lime wedges for those who prefer a more personalized heat and acidity level.