📝 About This Recipe
Hailing from Purwakarta, West Java, Sate Maranggi is a masterpiece of Indonesian grilling that stands apart for its unique marination process. Unlike other satays served with a thick peanut sauce, these succulent beef skewers are deeply infused with a complex paste of coriander, galangal, and palm sugar, resulting in a caramelized crust and tender interior. Served with a sharp, refreshing tomato and chili sambal, it offers a perfect balance of smoky, sweet, and spicy notes that define authentic Sundanese soul food.
🥗 Ingredients
The Meat
- 500 grams Beef Tenderloin or Sirloin (cut into 2cm cubes)
- 100 grams Beef Fat (optional) (cut into smaller 1cm cubes for extra juiciness)
- 2-3 large pieces Papaya Leaves (bruised, used to tenderize the meat)
The Aromatic Marinade
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 3 cm Galangal (Lengkuas) (peeled and sliced)
- 2 cm Ginger (peeled)
- 2 tablespoons Coriander Seeds (toasted and ground)
- 3 tablespoons Palm Sugar (Gula Jawa) (finely shaved)
- 1 tablespoon Tamarind Paste (dissolved in 2 tbsp water, seeds removed)
- 4 tablespoons Sweet Soy Sauce (Kecap Manis) (high quality Indonesian brand)
- 1 teaspoon Salt (or to taste)
Sambal Tomat (Chili Tomato Relish)
- 5-10 pieces Bird's Eye Chilies (adjust to heat preference)
- 1 large Tomato (diced into small cubes)
- 3 pieces Shallots (thinly sliced)
- 1 piece Lime (Jeruk Limau) (juiced)
- 1/4 teaspoon Salt and Sugar (to balance the relish)
👨🍳 Instructions
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1
If using a tougher cut of beef, wrap the beef cubes in bruised papaya leaves for 30 minutes. The enzymes (papain) will naturally tenderize the meat. Do not exceed 45 minutes or the meat will become mushy.
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2
Prepare the marinade: Use a blender or a traditional mortar and pestle to grind the shallots, garlic, galangal, ginger, and toasted coriander seeds into a smooth, fragrant paste.
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3
In a large mixing bowl, combine the ground paste with the shaved palm sugar, tamarind water, sweet soy sauce, and salt. Stir until the sugar is completely dissolved.
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4
Remove the beef from the papaya leaves and discard the leaves. Add the beef (and beef fat if using) into the marinade bowl. Massage the marinade into the meat thoroughly.
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5
Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1-2 hours, or ideally overnight for the deepest flavor penetration.
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6
Soak your bamboo skewers in water for 30 minutes before use to prevent them from burning on the grill.
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7
Thread the marinated beef onto the skewers. A traditional Maranggi skewer usually consists of 3-4 pieces of meat, sometimes with a piece of fat in the middle for extra flavor.
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8
Prepare the Sambal Tomat: Roughly grind the chilies and salt. Mix in the diced tomatoes, sliced shallots, and lime juice. Set aside to let the flavors marry.
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9
Prepare your grill (charcoal is highly recommended for authenticity). Light the coals and wait until they are covered with gray ash and emitting a high, steady heat.
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10
Grill the skewers for about 2-3 minutes per side. Baste occasionally with any leftover marinade mixed with a little vegetable oil.
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11
The sate is done when the edges are slightly charred and caramelized, and the meat is cooked through but still juicy. This usually takes 6-8 minutes total.
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12
Remove from the heat and let the meat rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
For the most authentic flavor, use a charcoal grill to get that signature smoky aroma. If you cannot find galangal, use a little extra ginger, though the flavor profile will shift slightly. Always use 'Kecap Manis' (Indonesian sweet soy sauce) rather than regular soy sauce, as it provides the necessary thickness and sugar content for caramelization. Do not skip the coriander seeds; they are the soul of Sate Maranggi's flavor profile. If using very lean beef, adding one piece of beef fat to the middle of each skewer will keep the meat moist during high-heat grilling.
🍽️ Serving Suggestions
Serve hot with a side of 'Nasi Timbel' (fragrant rice wrapped in banana leaves). Accompany with 'Uli Bakar' (grilled sticky rice cakes) for a traditional West Javanese experience. Provide extra 'Kecap Manis' on the side with sliced bird's eye chilies for those who want more heat. A side of fresh cucumber and cabbage helps cleanse the palate between bites. Pair with a cold glass of Indonesian 'Es Teh Manis' (sweetened jasmine iced tea).