📝 About This Recipe
Transport your senses to the bustling night markets of Java with this authentic Sate Kambing. This dish features succulent chunks of young goat meat, marinated in a rich blend of sweet soy sauce and aromatic spices before being kissed by the flames of a charcoal grill. The result is a perfect balance of smoky char, tender meat, and a velvety peanut-soy dipping sauce that defines the soul of Indonesian street food.
🥗 Ingredients
The Meat & Marinade
- 500 grams Goat Meat (leg or shoulder, cut into 2cm cubes)
- 100 grams Goat Fat (cut into small cubes to thread between meat for juiciness)
- 5 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 2 tablespoons Vegetable Oil
- 1 teaspoon Coriander Powder (toasted)
- 1/2 teaspoon Pepper (ground white pepper)
The Peanut Sauce (Sambal Kacang)
- 150 grams Raw Peanuts (fried or roasted)
- 3 pieces Candlenuts (toasted; can substitute with macadamia)
- 3 cloves Garlic (sautéed)
- 4 pieces Shallots (sautéed)
- 2-5 pieces Red Bird's Eye Chilies (adjust to heat preference)
- 1 tablespoon Palm Sugar (grated)
- 1/2 teaspoon Salt
- 200 ml Water (warm)
Garnish & Serving
- 5 pieces Shallots (thinly sliced raw)
- 1 piece Tomato (diced)
- 1/2 cup Cabbage (shredded)
- 2 pieces Lime (cut into wedges)
- 2 tablespoons Fried Shallots (for topping)
👨🍳 Instructions
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1
Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
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2
In a large bowl, combine the cubed goat meat and fat with 3 tablespoons of Kecap Manis, vegetable oil, coriander powder, and white pepper. Mix well and let marinate for at least 30 minutes at room temperature.
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3
Prepare the peanut sauce base: Grind the fried peanuts, toasted candlenuts, sautéed garlic, shallots, and chilies in a food processor or mortar and pestle until a smooth paste forms.
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4
Transfer the peanut paste to a small saucepan over medium-low heat. Add water, palm sugar, and salt. Stir constantly until the sauce thickens and the oil begins to separate from the paste.
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5
Remove the sauce from heat and stir in the remaining 2 tablespoons of Kecap Manis. Set aside.
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6
Thread the meat onto the soaked skewers. A traditional skewer has 3-4 pieces of meat with one piece of fat in the middle to keep the meat moist during grilling.
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7
Prepare your charcoal grill to high heat. For the most authentic flavor, use coconut shell charcoal if available.
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8
Baste the skewers one last time with a little extra Kecap Manis and oil mixture before placing them on the grill.
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9
Grill the skewers for 2-3 minutes per side. Flip frequently to ensure even charring without burning. The goat is best served medium to medium-well to maintain tenderness.
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10
While the meat is grilling, prepare the serving plates by arranging the shredded cabbage, diced tomatoes, and sliced raw shallots.
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11
Once the meat is cooked and has a beautiful caramelized crust, remove from the grill.
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12
Place the skewers on the plate, pour a generous amount of peanut sauce over them (or serve it on the side), and finish with a squeeze of lime and a sprinkle of fried shallots.
💡 Chef's Tips
Do not wash the goat meat with water as it can enhance the 'gamey' smell; instead, pat it dry with paper towels or use pineapple juice/papaya leaves for 5 minutes to tenderize. Always include a piece of fat on each skewer; it melts during grilling and bastes the lean goat meat naturally. If you don't have a charcoal grill, a cast-iron grill pan on high heat is the next best alternative for achieving that essential sear. For a smoother peanut sauce, use a high-speed blender; for a more rustic street-style texture, use a stone mortar and pestle (ulekan).
🍽️ Serving Suggestions
Serve with 'Lontong' (compressed rice cakes) or warm steamed jasmine rice. Pair with 'Acar Timun' (Indonesian pickled cucumber and carrots) to cut through the richness of the meat. Enjoy with a glass of ice-cold 'Teh Botol' (Indonesian jasmine tea) or a cold lager. Add extra 'Sambal Bojak' on the side if you prefer an even more intense spicy kick.