📝 About This Recipe
Originating from the royal city of Solo in Central Java, Sate Buntel is a masterpiece of Indonesian street food that elevates the humble satay to gourmet heights. Unlike traditional skewered meat, this dish features a rich blend of spiced minced lamb wrapped in a thin layer of caul fat, which melts during grilling to baste the meat from within. The result is an incredibly juicy, smoky, and aromatic kebab-style skewer that is traditionally glazed with sweet soy sauce and served with a refreshing spicy condiment.
🥗 Ingredients
The Meat Mixture
- 500 grams Ground Lamb (use a mix of shoulder and 20% fat for best texture)
- 200 grams Lamb Caul Fat (cleaned and soaked in cold water; substitute with thin bacon if unavailable)
- 5 cloves Garlic (peeled and finely minced)
- 8 pieces Shallots (finely minced)
- 1 tablespoon Coriander Powder (toasted for extra aroma)
- 1 teaspoon White Pepper (ground)
- 1.5 teaspoons Salt (to taste)
- 2 tablespoons Kecap Manis (Indonesian sweet soy sauce)
The Basting Sauce
- 5 tablespoons Kecap Manis (high quality)
- 1 tablespoon Vegetable Oil
- 1 teaspoon Lime Juice (freshly squeezed)
The Sambal Kecap & Garnish
- 100 ml Kecap Manis (for the dipping sauce)
- 5-10 pieces Bird's Eye Chilies (thinly sliced)
- 4 pieces Red Shallots (sliced raw)
- 1/4 head Cabbage (shredded)
- 1 piece Tomato (diced)
👨🍳 Instructions
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1
If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. For an authentic Solo experience, use thick bamboo skewers or even lemongrass stalks.
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2
In a large mixing bowl, combine the ground lamb, minced garlic, minced shallots, coriander powder, white pepper, salt, and 2 tablespoons of Kecap Manis.
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3
Knead the meat mixture by hand for about 5 minutes. This develops the proteins and ensures the meat stays together on the skewer without falling off.
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4
Take a handful of the meat mixture (roughly the size of a large lemon) and mold it around the top half of a skewer into an elongated oval shape, approximately 10-12 cm long.
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5
Carefully spread out a piece of the lamb caul fat. Wrap it tightly around the meat cylinder, ensuring the meat is completely encased. Trim any excess fat.
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6
Repeat the process until all meat is used. Place the prepared skewers on a tray and chill in the refrigerator for 20 minutes to firm up.
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7
Prepare your grill. A charcoal grill is highly recommended for the authentic smoky flavor, but a cast-iron grill pan over medium-high heat works as well.
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8
In a small bowl, whisk together the basting sauce ingredients: Kecap Manis, vegetable oil, and lime juice.
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9
Place the skewers on the grill. Cook for about 3-4 minutes per side. The caul fat will begin to render and sizzle, creating a self-basting effect.
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10
Once the fat starts to brown, generously brush the skewers with the basting sauce. Continue grilling and turning frequently to prevent the sugar in the Kecap Manis from burning.
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11
Grill until the exterior is deeply caramelized and charred in spots, and the internal temperature reaches 70°C (160°F), roughly 12-15 minutes total.
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12
While the meat rests for 2 minutes, prepare the Sambal Kecap by mixing the sliced chilies and raw shallots into the 100ml of sweet soy sauce.
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13
Serve the Sate Buntel hot off the grill on a bed of shredded cabbage and diced tomatoes, with the Sambal Kecap on the side.
💡 Chef's Tips
Ensure the ground lamb is very cold when mixing to prevent the fat from melting prematurely. If you cannot find caul fat, you can use very thin slices of beef fat or high-quality bacon, though the flavor profile will shift slightly. Do not skip the kneading process; it acts as a binder so you don't need to add flour or eggs which can toughen the meat. Use a 'fan' while grilling over charcoal to manage the flare-ups caused by the dripping fat. For a lighter version, you can mix in a small amount of finely grated firm tofu with the lamb.
🍽️ Serving Suggestions
Serve with hot steamed jasmine rice or 'Lontong' (Indonesian compressed rice cakes). Pair with a side of 'Acar Timun' (pickled cucumber and carrots) to cut through the richness of the lamb. Traditionalists often serve this with a warm bowl of 'Tongseng' broth. An iced sweet tea (Teh Botol style) is the perfect beverage to balance the smoky and sweet notes. Add a sprinkle of fried shallots over the rice for extra crunch and aroma.