📝 About This Recipe
A beloved street food specialty from Medan, North Sumatra, Sate Kerang features tender cockles bathed in a rich, aromatic spice paste of galangal, lemongrass, and toasted coconut. Unlike grilled meat satays, these cockles are slow-braised until the sauce caramelizes into a deep, savory coating that clings to every morsel. It is an explosion of Umami, offering a perfect balance of spicy, sweet, and earthy notes that represent the heart of Indonesian coastal soul food.
🥗 Ingredients
Main Ingredients
- 500 grams Cockle meat (cleaned, boiled, and shells removed)
- 20-25 pieces Bamboo skewers (soaked in water for 30 minutes)
- 100 grams Grated coconut (toasted until golden brown and pounded (Kerisik))
Aromatic Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 6 pieces Red curly chilies (seeds removed for less heat)
- 3 pieces Bird's eye chilies (optional, for extra spice)
- 2 cm Ginger (peeled)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 1 tablespoon Coriander seeds (toasted)
- 3 pieces Candlenuts (toasted)
Aromatics and Seasoning
- 2 stalks Lemongrass (bruised)
- 3 cm Galangal (bruised)
- 3 pieces Indonesian Bay leaves (Daun Salam)
- 4 pieces Lime leaves (torn to release aroma)
- 2 tablespoons Palm sugar (shaved)
- 2 tablespoons Sweet soy sauce (Kecap Manis)
- 1 teaspoon Salt (adjust to taste)
- 200 ml Thick coconut milk
- 3 tablespoons Cooking oil (for sautéing)
👨🍳 Instructions
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1
Prepare the cockles by rinsing them thoroughly in cold water. If using fresh whole cockles, boil them briefly until they open, remove the meat, and discard the shells.
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2
In a dry pan over medium heat, toast the grated coconut, stirring constantly until it turns a deep golden brown and smells nutty. Transfer to a mortar and pestle and pound until it releases its oil and becomes a paste (Kerisik). Set aside.
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3
Place the spice paste ingredients (shallots, garlic, chilies, ginger, turmeric, coriander, and candlenuts) into a blender or food processor. Add a splash of oil and blend until completely smooth.
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4
Heat 3 tablespoons of oil in a large wok or deep skillet over medium heat.
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5
Sauté the blended spice paste along with the lemongrass, galangal, bay leaves, and lime leaves. Cook for 5-7 minutes until the paste darkens in color and the oil begins to separate from the spices.
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6
Add the cockle meat to the wok and stir well to coat every piece with the aromatic base.
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7
Pour in the thick coconut milk and stir gently. Bring to a low simmer.
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8
Stir in the toasted coconut paste (Kerisik), palm sugar, sweet soy sauce, and salt. Mix thoroughly.
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9
Reduce the heat to low and continue to cook, stirring occasionally, until the liquid has evaporated and the sauce has reduced to a thick, oily, dark brown coating on the cockles. This should take about 20-25 minutes.
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10
Once the mixture is dry and fragrant, remove from heat and let it cool down slightly so it is easier to handle.
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11
Thread 4-5 cockles onto each bamboo skewer. Repeat until all the cockles are used.
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12
Optional: For an extra smoky finish, you can quickly sear the assembled skewers on a hot griddle or grill for 1 minute per side, though they are traditionally eaten as is after braising.
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13
Arrange the skewers on a serving platter and garnish with fried shallots if desired.
💡 Chef's Tips
Use fresh cockles if possible for the best texture; frozen ones can be used but should be patted dry after thawing. Don't rush the coconut toasting process—if it burns, it will become bitter, so keep it moving in the pan. The 'Kerisik' (pounded toasted coconut) is the secret to the authentic thick texture and nutty depth. If the sauce is too dry before the cockles are tender, add a small splash of water and continue simmering. These skewers actually taste better the next day after the flavors have fully penetrated the cockle meat.
🍽️ Serving Suggestions
Serve as a side dish with Lontong Sayur (rice cakes in vegetable curry). Pairs beautifully with Nasi Lemak or warm steamed jasmine rice. Serve alongside a fresh cucumber and pineapple acar (pickle) to cut through the richness. Accompany with a cold glass of Es Teh Manis (Indonesian sweet iced tea). Great as a protein-rich snack during a traditional Indonesian rijsttafel.