📝 About This Recipe
Sate Pentul is a luxurious and aromatic variation of Indonesian satay, traditionally hailing from the royal kitchens of Bali and Central Java. Unlike common skewered meats, this dish features a rich blend of finely minced beef, creamy coconut milk, and a complex 'Bumbu' spice paste molded onto thick lemongrass stalks. The result is a tender, melt-in-your-mouth texture infused with citrusy aromas and a perfect balance of sweet, savory, and spicy notes.
🥗 Ingredients
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled and roughly chopped)
- 4 cloves Garlic
- 3-5 pieces Red Bird's Eye Chilies (deseeded for less heat)
- 4 pieces Candlenuts (toasted in a dry pan)
- 1 inch Turmeric (fresh, peeled or 1 tsp powder)
- 1 inch Ginger (fresh, peeled)
- 1 teaspoon Coriander Seeds (toasted)
The Meat Mixture
- 500 grams Ground Beef (use 15-20% fat content for best flavor)
- 100 grams Grated Coconut (freshly grated or unsweetened desiccated)
- 50 ml Thick Coconut Milk (cold)
- 1 tablespoon Palm Sugar (shaved or coconut sugar)
- 1.5 teaspoons Salt (adjust to taste)
- 4 leaves Kaffir Lime Leaves (de-veined and very finely julienned)
- 1 Egg (beaten, to bind the mixture)
Skewers and Grilling
- 12-15 pieces Lemongrass Stalks (outer layers removed, bottom 6 inches used)
- 2 tablespoons Vegetable Oil (for sautéing and brushing)
👨🍳 Instructions
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1
Begin by preparing the Bumbu. Place the shallots, garlic, chilies, toasted candlenuts, turmeric, ginger, and coriander seeds into a mortar and pestle or food processor. Grind until a smooth, vibrant paste forms.
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2
Heat 1 tablespoon of oil in a small pan over medium heat. Sauté the spice paste for 3-5 minutes until it darkens slightly in color and the oil begins to separate, releasing a fragrant aroma. Set aside to cool completely.
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3
In a large mixing bowl, combine the ground beef, grated coconut, and the cooled sautéed spice paste.
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4
Add the palm sugar, salt, julienned kaffir lime leaves, beaten egg, and thick coconut milk to the bowl.
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5
Mix the ingredients thoroughly by hand for about 5 minutes. This 'kneading' process is crucial as it develops the proteins, ensuring the meat sticks to the skewers without falling off.
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6
Prepare your lemongrass stalks by lightly bruising the white bulbous ends with the back of a knife to release their essential oils.
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7
Take a golf-ball-sized portion of the meat mixture (about 40-50g) and mold it around the bruised end of a lemongrass stalk. Squeeze firmly to form an oval, drumstick-like shape (the 'Pentul').
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8
Repeat until all the mixture is used, placing the finished skewers on a tray lined with parchment paper. Chill the skewers in the refrigerator for 20 minutes to firm up.
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9
Preheat your grill, griddle pan, or charcoal BBQ to medium-high heat. Lightly brush the surface with oil.
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10
Place the satay on the grill. Cook for 3-4 minutes per side, turning carefully, until the meat is charred in spots and cooked through (total 12-15 minutes).
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11
While grilling, you can brush the meat with a little extra coconut milk for an extra glossy and rich finish.
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12
Remove from heat once the meat feels firm to the touch and the lemongrass handles are slightly toasted.
💡 Chef's Tips
If using desiccated coconut, soak it in the coconut milk for 10 minutes first to rehydrate it for a better texture. Always cool the sautéed spice paste before adding to the raw meat to prevent the fat from melting prematurely. If the mixture feels too wet to mold, add 1-2 tablespoons of breadcrumbs or rice flour as a stabilizer. For an authentic smoky flavor, grilling over charcoal with a few discarded coconut husks is the traditional method. To prevent the lemongrass handles from burning too quickly on a high-heat grill, you can wrap the exposed ends in small pieces of foil.
🍽️ Serving Suggestions
Serve hot alongside a bowl of steaming jasmine rice or 'Lontong' (compressed rice cakes). Pair with a side of 'Sambal Matah' (Balinese raw shallot and lemongrass relish) for a bright, acidic contrast. Include a fresh vegetable salad like 'Urap' (steamed vegetables with spiced coconut dressing). Offer a cold glass of iced lemongrass tea or a crisp lager to balance the rich spices. Provide extra lime wedges on the side for guests to squeeze over the meat just before eating.