📝 About This Recipe
Unlike the common peanut-based satays of Java, Sate Makassar is a unique culinary treasure from South Sulawesi that features tender beef marinated in a tangy, aromatic starfruit or tamarind base. This dish is celebrated for its 'white' appearance and its accompanying 'Cuko'—a spicy, sour, and slightly sweet dipping sauce that cuts through the richness of the meat. It is a bold, refreshing, and deeply savory experience that represents the seafaring heritage of the Makassar people.
🥗 Ingredients
Main Ingredients
- 500 grams Beef Tenderloin or Sirloin (cut into 1.5 cm cubes)
- 20-25 pieces Bamboo Skewers (soaked in water for 30 minutes to prevent burning)
The Aromatic Marinade
- 6 cloves Garlic (peeled and crushed into a paste)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 2 cm Ginger (grated)
- 4 pieces Bilimbi (Belimbing Wuluh) or Tamarind Paste (mashed (if using tamarind, use 1 tbsp concentrate))
- 1 teaspoon Salt
- 1/2 teaspoon White Pepper
Cuko Dipping Sauce
- 5-8 pieces Red Bird's Eye Chilies (adjusted to spice preference)
- 3 cloves Garlic (fried briefly)
- 50 grams Palm Sugar (finely shaved)
- 100 ml Tamarind Water (strained)
- 1/2 teaspoon Salt
- 2 tablespoons Fried Peanuts (finely ground (optional for thickness))
👨🍳 Instructions
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1
Begin by preparing the beef. Ensure the meat is cut against the grain into uniform 1.5 cm cubes to ensure even cooking and maximum tenderness.
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2
In a large mixing bowl, combine the crushed garlic, ground coriander, grated ginger, salt, white pepper, and the mashed bilimbi (or tamarind paste).
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3
Add the beef cubes to the marinade. Massage the aromatics into the meat thoroughly with your hands. Cover and refrigerate for at least 30 minutes, though 2 hours is ideal for the flavors to penetrate.
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4
While the meat marinates, prepare the Cuko sauce. Using a mortar and pestle or a blender, grind the chilies and fried garlic into a smooth paste.
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5
In a small saucepan, combine the chili paste, tamarind water, and shaved palm sugar. Bring to a gentle simmer over medium heat.
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6
Stir in the salt and ground peanuts (if using). Let the sauce thicken slightly for about 5 minutes. Remove from heat and set aside to cool to room temperature.
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7
Thread 3 to 4 pieces of marinated beef onto each soaked bamboo skewer. Do not crowd the meat; leave a small gap between pieces for the heat to circulate.
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8
Preheat your charcoal grill or a heavy cast-iron grill pan over medium-high heat. Lightly brush the grates with a neutral oil.
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9
Place the skewers on the grill. You should hear an immediate sizzle. Grill for 2-3 minutes per side.
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10
Monitor the meat closely; Sate Makassar is traditionally not charred heavily, but rather cooked until just tender and slightly golden.
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11
Once cooked, remove the skewers from the heat and let them rest for 2 minutes on a warm platter.
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12
Arrange the skewers on a serving plate, drizzling a spoonful of the Cuko sauce over them, and serving the remaining sauce in a small bowl on the side.
💡 Chef's Tips
Always soak your bamboo skewers for at least 30 minutes to prevent them from snapping or catching fire on the grill. If you cannot find Bilimbi (Belimbing Wuluh), a mixture of lime juice and a touch of green apple zest provides a similar sharp acidity. For the most authentic texture, use beef tenderloin; if using tougher cuts, add a teaspoon of grated pineapple to the marinade for 15 minutes to tenderize. Don't skip the coriander seeds—toasting them fresh before grinding releases essential oils that define the aroma of this dish.
🍽️ Serving Suggestions
Serve with 'Burasa' (Buginese rice cakes cooked in coconut milk and wrapped in banana leaves) for the most authentic experience. A side of fresh cucumber slices and red onion quarters adds a cooling crunch to the spicy Cuko sauce. Pair with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to balance the heat. For a complete meal, serve alongside a bowl of Coto Makassar (aromatic beef soup).