📝 About This Recipe
Hailing from the historic city of Cirebon, West Java, Sate Kalong is a legendary night-market delicacy traditionally served only after sunset. Despite its name—'Kalong' means fruit bat—this dish is actually crafted from tender water buffalo meat, known for its deep, lean flavor. This recipe captures the authentic 'Manis' (sweet) style, featuring a rich palm sugar glaze and a signature coating of toasted spiced coconut that creates a uniquely dark, aromatic crust.
🥗 Ingredients
The Protein
- 500 grams Lean Buffalo Meat (or Beef Flank Steak) (cut into thin, long strips against the grain)
- 20-25 pieces Bamboo Skewers (soaked in water for 30 minutes to prevent burning)
The Aromatic Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 2 cm Galangal (peeled and sliced)
- 100 grams Palm Sugar (Gula Jawa) (finely shaved)
- 1 teaspoon Salt
The Signature Coating
- 150 grams Grated Coconut (fresh or unsweetened desiccated)
- 3 pieces Kaffir Lime Leaves (finely shredded)
The Dipping Sauce & Garnish
- 5 tablespoons Sweet Soy Sauce (Kecap Manis)
- 3-5 pieces Bird's Eye Chilies (sliced)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for garnish)
👨🍳 Instructions
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1
Begin by preparing the meat. Since buffalo (or lean beef) can be tough, use a meat mallet to gently pound the strips until thin. This breaks down the fibers and allows the marinade to penetrate deeply.
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2
Create the aromatic paste by blending the shallots, garlic, toasted coriander seeds, and galangal in a food processor or mortar and pestle until a smooth paste forms.
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3
In a large mixing bowl, combine the meat strips with the aromatic paste, shaved palm sugar, and salt. Massage the mixture into the meat for 5 minutes, ensuring every piece is coated.
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4
Cover the bowl and let the meat marinate in the refrigerator for at least 30 minutes, though 2 hours is preferred for maximum flavor development.
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5
While the meat marinates, prepare the 'Serundeng' coating. In a dry skillet over medium-low heat, toast the grated coconut and shredded lime leaves, stirring constantly until golden brown and fragrant. Be careful not to burn it.
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6
Once the coconut is toasted, pulse it briefly in a blender to create a coarse powder. Set aside in a shallow tray.
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7
Thread the marinated meat onto the soaked bamboo skewers. Weave the thin strips onto the sticks in a zig-zag pattern for better surface area contact with the grill.
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8
Prepare your grill. For the most authentic flavor, use a charcoal grill with hot embers. If unavailable, a heavy cast-iron grill pan over medium-high heat works well.
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9
Grill the skewers for about 2-3 minutes per side. The palm sugar in the marinade will caramelize quickly, creating a dark, sticky, and slightly charred exterior.
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10
Once the meat is cooked through but still juicy, remove the skewers from the heat and immediately roll them in the toasted coconut powder while the glaze is still hot and sticky.
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11
For the dipping sauce, simply mix the Kecap Manis with the sliced bird's eye chilies in a small bowl.
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12
Arrange the skewers on a serving platter, sprinkle generously with fried shallots, and serve immediately while warm.
💡 Chef's Tips
If using buffalo meat, you can par-boil the meat in the marinade paste with a little water until tender before skewering and grilling. Always soak your bamboo skewers for at least 30 minutes to ensure they don't catch fire on the grill. For the best 'black' color characteristic of Sate Kalong, use dark, high-quality traditional palm sugar (Gula Aren). Don't skip the coriander seeds; they provide the citrusy, earthy backbone that defines Cirebonese cuisine. If you prefer a 'Salty' (Asin) version, reduce the palm sugar by half and increase the garlic and salt.
🍽️ Serving Suggestions
Serve with warm Lontong (compressed rice cakes) to soak up the sweet juices. Pair with a side of 'Sayur Lodeh' (vegetable curry) for a complete Javanese meal. A glass of cold Teh Botol (Indonesian jasmine tea) perfectly cuts through the sweetness. Add a side of fresh cucumber slices and raw shallots to provide a refreshing crunch. Serve on a banana leaf for an authentic, rustic presentation.