📝 About This Recipe
Hailing from the royal city of Solo in Central Java, Sate Kere is a testament to culinary ingenuity, transforming humble 'tempeh gembus' (soy pulp tempeh) into a smoky, caramelized masterpiece. This dish carries a rich history, originally created as a delicious alternative for those who couldn't afford meat, yet its deep umami flavors and velvety peanut sauce have made it a beloved favorite across all social classes. Every bite offers a perfect balance of sweet Javanese palm sugar, aromatic coriander, and the charred essence of a traditional charcoal grill.
🥗 Ingredients
The Skewers
- 400 grams Tempeh Gembus (cut into 2cm cubes; can substitute with regular firm tempeh)
- 100 grams Beef Fat or Lard (optional, cut into small pieces to thread between tempeh for extra richness)
- 20 pieces Bamboo Skewers (soaked in water for 30 minutes to prevent burning)
The Bacem Marinade
- 6 pieces Shallots (peeled and sliced)
- 4 cloves Garlic (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 100 grams Coconut Sugar (Gula Jawa) (dark variety, shaved)
- 3 tablespoons Indonesian Sweet Soy Sauce (Kecap Manis)
- 3 cm Galangal (bruised)
- 3 pieces Bay Leaves (Daun Salam)
- 500 ml Coconut Water (for braising)
- 1 teaspoon Salt
The Spicy Peanut Sauce
- 150 grams Raw Peanuts (fried and ground finely)
- 3-5 pieces Bird's Eye Chilies (adjust to heat preference)
- 3 pieces Candlenuts (toasted)
- 1 tablespoon Lime juice (from fresh kaffir lime or key lime)
👨🍳 Instructions
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1
Prepare the aromatics: Using a mortar and pestle or a blender, grind the shallots, garlic, and toasted coriander seeds into a smooth paste.
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2
In a wide saucepan, combine the ground paste, coconut water, shaved coconut sugar, kecap manis, galangal, bay leaves, and salt. Stir well until the sugar dissolves.
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3
Add the cubed tempeh gembus to the saucepan. Ensure they are mostly submerged. Bring to a gentle boil over medium heat.
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4
Reduce the heat to low and simmer (the 'bacem' process) for about 20-30 minutes until the liquid has reduced significantly and the tempeh has absorbed the dark, sweet flavors. Turn the tempeh occasionally.
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5
While the tempeh is braising, prepare the sauce. Sauté the chilies and candlenuts, then grind them with the fried peanuts. Mix with a little warm water, kecap manis, and lime juice until it reaches a thick, pourable consistency.
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6
Remove the tempeh from the pan and let it cool slightly. Discard the galangal and bay leaves.
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7
Thread the braised tempeh onto the soaked bamboo skewers. If using beef fat, alternate one piece of fat between two pieces of tempeh for a traditional street-food aroma.
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8
Prepare your grill. A charcoal grill is highly recommended for the authentic smoky flavor, but a cast-iron grill pan over high heat works too.
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9
Lightly brush the skewers with a mixture of kecap manis and a teaspoon of oil.
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10
Grill the skewers for 2-3 minutes per side. Since the tempeh is already cooked, you are looking for beautiful charred edges and a caramelized glaze.
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11
Arrange the hot skewers on a serving plate lined with a banana leaf for an authentic touch.
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12
Generously drizzle the peanut sauce over the skewers and garnish with fried shallots.
💡 Chef's Tips
If you cannot find tempeh gembus, use regular tempeh but steam it for 10 minutes before braising to soften the texture. Don't rush the braising (bacem) process; the low heat allows the sugars to penetrate deep into the soy curd. Always soak your bamboo skewers for at least 30 minutes to prevent them from snapping or catching fire on the grill. For the best peanut sauce, fry raw peanuts yourself rather than using store-bought peanut butter to achieve a grittier, more authentic texture. Adjust the number of chilies in the sauce based on your spice tolerance; Sate Kere is traditionally served with a bit of a kick.
🍽️ Serving Suggestions
Serve with warm Lontong (compressed rice cakes) to soak up the extra peanut sauce. Add a side of 'Acar' (Indonesian pickled cucumbers and carrots) to provide a bright, acidic contrast to the sweet satay. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) for the ultimate Solo street food experience. Top with a handful of crispy fried shallots (bawang goreng) for essential crunch. Serve on a traditional banana leaf to enhance the aroma of the hot skewers.