📝 About This Recipe
A legendary street food specialty from Surabaya, East Java, Sate Kelapa elevates the traditional beef skewer by enveloping it in a rich, aromatic shroud of spiced grated coconut. As the skewers hit the charcoal grill, the coconut caramelizes into a golden, smoky crust that locks in the juices of the tender beef. It is a masterful balance of savory, sweet, and nutty flavors that represents the soul of Javanese coastal cuisine.
🥗 Ingredients
The Meat
- 500 grams Beef Flank or Sirloin (cut into 1.5 cm cubes, against the grain)
- 20-25 pieces Bamboo Skewers (soaked in water for 30 minutes to prevent burning)
The Coconut Coating & Marinade
- 200 grams Fresh Grated Coconut (use mature coconut, white part only)
- 6 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 2 cm Turmeric (fresh root, peeled and sliced)
- 1 cm Galangal (fresh root, peeled)
- 1 tablespoon Palm Sugar (finely shaved)
- 1.5 teaspoons Salt (to taste)
- 3 pieces Kaffir Lime Leaves (de-veined and very finely chiffonaded)
The Peanut Sauce & Garnish
- 150 grams Fried Peanuts (skinless)
- 4-5 tablespoons Sweet Soy Sauce (Kecap Manis) (high quality Indonesian brand)
- 3-5 pieces Bird's Eye Chilies (adjusted to heat preference)
- 2 tablespoons Fried Shallots (for garnish)
👨🍳 Instructions
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1
Prepare the spice paste by grinding the shallots, garlic, coriander seeds, turmeric, and galangal in a mortar and pestle or food processor until a smooth, fragrant paste forms.
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2
In a large mixing bowl, combine the freshly grated coconut with the spice paste, shaved palm sugar, salt, and finely shredded kaffir lime leaves. Mix thoroughly by hand, squeezing slightly to ensure the spices permeate the coconut.
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3
Add the cubed beef to the coconut mixture. Massage the meat gently so each piece is well-coated with the spices and some of the coconut oils. Let this marinate for at least 30 minutes in the refrigerator.
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4
While the meat marinates, prepare the peanut sauce. Blend fried peanuts, chilies, and a splash of water until smooth. Simmer in a small saucepan over low heat until the oil begins to separate, then stir in the sweet soy sauce.
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5
Thread 3 to 4 pieces of beef onto each soaked bamboo skewer. Ensure the meat is packed relatively tightly.
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6
Take a handful of the remaining coconut mixture from the bowl and press it firmly around the skewered meat, creating a protective 'envelope' or coating. This is the signature look of Sate Kelapa.
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7
Prepare your charcoal grill to a medium-high heat. If using a grill pan, lightly brush with oil and preheat until wisps of smoke appear.
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8
Place the skewers on the grill. Cook for about 3-4 minutes per side. The coconut will begin to toast and turn a beautiful golden brown.
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9
Be careful when turning the skewers; use a pair of tongs to flip them gently so the coconut crust stays intact.
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10
Continue grilling until the beef is cooked through but still tender, and the coconut is aromatic and slightly charred in spots.
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11
Remove from heat and let the skewers rest for 2 minutes to allow the juices to redistribute.
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12
Plate the skewers generously, drizzle with the prepared peanut sauce, and top with a liberal sprinkling of crispy fried shallots.
💡 Chef's Tips
Always use fresh grated coconut rather than desiccated; the moisture and natural oils are essential for the crust to stick. If the coconut isn't sticking to the meat, add a teaspoon of cornstarch to the coconut mixture to act as a binder. Soaking the bamboo skewers is crucial because the coconut requires a few minutes to toast, and dry sticks will snap or burn. For the most authentic flavor, grill over coconut shell charcoal to impart a deep, traditional smokiness. Don't overcook the beef; since the cubes are small, they cook quickly under the insulating coconut layer.
🍽️ Serving Suggestions
Serve with 'Lontong' (compressed rice cakes) cut into bite-sized pieces to soak up the sauce. Accompany with 'Acar Kuning' (Indonesian pickled vegetables) to provide a bright, acidic contrast to the rich coconut. A side of raw bird's eye chilies and sliced shallots mixed with sweet soy sauce is perfect for those who want extra heat. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the savory spices. Serve on a traditional banana leaf liner for an authentic Surabaya street-food presentation.