📝 About This Recipe
Hailing from the lush island of Lombok, Sate Bulayak is a culinary masterpiece defined by its luscious, coconut-milk-based sauce and its unique accompaniment: Bulayak rice cakes wrapped in spiral palm leaves. Unlike the peanut-heavy satays of Java, this dish features a rich, curry-like gravy infused with candlenuts and local chilies that coats tender morsels of beef. It is a harmonious marriage of smoky char, creamy spice, and the fragrant aroma of steamed rice, offering a true taste of West Nusa Tenggara.
🥗 Ingredients
The Beef and Marinade
- 500 grams Beef Sirloin or Tenderloin (cut into 1/2 inch cubes)
- 3 tablespoons Sweet Soy Sauce (Kecap Manis)
- 2 tablespoons Vegetable Oil
- 20-25 pieces Bamboo Skewers (soaked in water for 30 minutes)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic
- 5 pieces Red Long Chilies (seeded for less heat)
- 3 pieces Bird's Eye Chilies (adjust to preference)
- 5 pieces Candlenuts (toasted)
- 1 inch Turmeric (fresh, peeled)
- 1 inch Galangal (peeled)
- 1 teaspoon Shrimp Paste (Terasi) (toasted)
The Sauce and Bulayak
- 400 ml Thick Coconut Milk (fresh or high-quality canned)
- 1 stalk Lemongrass (bruised and tied in a knot)
- 3 pieces Kaffir Lime Leaves (torn to release aroma)
- 8-10 pieces Bulayak (or Lontong) (spiral rice cakes wrapped in palm leaves)
- 1 teaspoon Salt and Palm Sugar (to taste)
👨🍳 Instructions
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1
Begin by marinating the beef. In a medium bowl, toss the cubed beef with sweet soy sauce and oil. Let it sit for at least 30 minutes while you prepare the sauce.
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2
Prepare the spice paste by blending the shallots, garlic, all chilies, toasted candlenuts, turmeric, galangal, and toasted shrimp paste with a splash of oil until a smooth, vibrant paste forms.
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3
Heat a wok or heavy-bottomed pan over medium heat. Sauté the spice paste until the oil begins to separate and the aroma fills your kitchen (about 5-7 minutes).
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4
Add the bruised lemongrass and kaffir lime leaves to the pan, stirring for another minute to infuse the oil.
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5
Slowly pour in the thick coconut milk. Reduce the heat to low and simmer, stirring frequently to prevent the coconut milk from curdling.
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6
Season the sauce with salt and palm sugar. Continue simmering until the sauce thickens to a gravy-like consistency that can coat a spoon. Remove from heat and set aside.
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7
Thread 3-4 pieces of marinated beef onto each soaked bamboo skewer, ensuring they are packed closely but not too tight.
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8
Prepare your grill (charcoal is traditional and best for flavor) to medium-high heat. Lightly oil the grates.
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9
Grill the beef skewers for 2-3 minutes per side. Brush them once or twice with a little of the prepared coconut sauce during the final minutes of grilling for extra flavor.
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10
While the beef is grilling, steam the Bulayak rice cakes for 5 minutes until warm and soft.
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11
To serve, place the hot skewers on a platter and generously pour the warm spicy coconut sauce over the meat.
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12
Serve immediately with the Bulayak rice cakes on the side, meant to be dipped directly into the rich sauce.
💡 Chef's Tips
Soak your bamboo skewers for at least 30 minutes to prevent them from burning on the grill. If you cannot find Bulayak (palm-leaf rice cakes), Lontong or Ketupat (rice cakes in banana leaf or plastic) are excellent substitutes. For the most authentic flavor, use a charcoal grill to get that signature smoky 'char' on the beef. Do not let the coconut milk boil vigorously; a gentle simmer keeps the sauce smooth and prevents it from breaking. Adjust the number of Bird's Eye chilies to your heat tolerance; Lombok cuisine is notoriously spicy!
🍽️ Serving Suggestions
Serve with a side of Plecing Kangkung (spicy water spinach salad) for a complete Lombok feast. Pair with a cold glass of Es Kelapa Muda (fresh young coconut water) to balance the heat. A side of fried shallots sprinkled over the sauce adds a lovely crunch. Provide extra lime wedges on the side to brighten the rich coconut flavors. Enjoy as a communal meal, dipping the rice cakes directly into the shared sauce bowl.