📝 About This Recipe
Hailing from the picturesque island of Lombok, Sate Plecing is a vibrant departure from the common peanut-based satays of Java. This dish features succulent grilled meat—typically beef or pork—smothered in a signature 'Sambal Plecing' made from bird's eye chilies, aromatic shrimp paste, and zesty lime. It is a masterclass in balancing intense heat, savory depth, and refreshing acidity, making it an unforgettable centerpiece for any Southeast Asian feast.
🥗 Ingredients
The Meat
- 500 grams Beef Sirloin or Pork Shoulder (cut into 2cm cubes)
- 20 pieces Bamboo Skewers (soaked in water for 30 minutes)
Meat Marinade
- 4 cloves Garlic (minced)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 2 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1 tablespoon Vegetable Oil
- 1/2 teaspoon Salt
Plecing Chili Sauce
- 10-15 pieces Red Bird's Eye Chilies (adjust for heat preference)
- 3 pieces Large Red Chilies (seeds removed for less heat)
- 6 pieces Shallots (peeled)
- 3 cloves Garlic
- 1 medium Tomato (roughly chopped)
- 1 teaspoon Shrimp Paste (Terasi) (toasted until fragrant)
- 1 tablespoon Palm Sugar (grated)
- 2 pieces Jeruk Limau (Indonesian Lime) (can substitute with key lime)
- 3 tablespoons Coconut Oil (for frying the sambal)
👨🍳 Instructions
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1
In a large bowl, combine the minced garlic, ground coriander, kecap manis, oil, and salt. Add the cubed meat and toss until every piece is thoroughly coated. Let it marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator for deeper flavor.
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2
While the meat marinates, prepare the Plecing sauce. Using a mortar and pestle (for authentic texture) or a food processor, grind the bird's eye chilies, large red chilies, shallots, garlic, and toasted shrimp paste into a coarse paste.
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3
Add the chopped tomato to the paste and continue to grind until the tomato is incorporated but still slightly chunky.
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4
Heat 3 tablespoons of coconut oil in a small frying pan over medium heat. Sauté the chili paste for 5-7 minutes until the raw smell of the shallots disappears and the oil begins to separate from the paste.
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5
Stir in the palm sugar and a pinch of salt. Once the sugar has melted, remove from heat and squeeze in the juice of one jeruk limau. Set aside.
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6
Thread the marinated meat onto the soaked bamboo skewers, placing 3-4 pieces of meat per skewer. Do not crowd them too tightly to ensure even cooking.
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7
Prepare your grill. For the most authentic flavor, use a charcoal grill. If unavailable, a cast-iron grill pan over high heat works beautifully. Lightly brush the grates with oil.
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8
Place the skewers on the hot grill. Cook for 2-3 minutes per side. You are looking for a nice char on the edges while keeping the inside juicy.
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9
During the last minute of grilling, lightly brush a small amount of the Plecing sauce onto the meat to caramelize it slightly.
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10
Remove the sate from the grill and arrange them on a serving platter.
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11
Generously spoon the remaining Plecing sauce over the hot skewers. The heat from the meat will further release the aromatics in the sauce.
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12
Garnish with extra lime halves and serve immediately while steaming hot.
💡 Chef's Tips
Always soak your bamboo skewers for at least 30 minutes to prevent them from catching fire on the grill. Toasting the shrimp paste (terasi) is essential; it transforms the scent from pungent to savory and nutty. If the sauce is too spicy, add an extra half-tomato or a bit more palm sugar to balance the heat. For the best texture, use a mortar and pestle; a blender makes the sauce too smooth and watery. Ensure your grill is screaming hot before adding the meat to get those signature charred 'burnt ends'.
🍽️ Serving Suggestions
Serve with 'Lontong' (compressed rice cakes) to soak up the spicy chili oil. Pair with 'Plecing Kangkung' (water spinach with the same chili sauce) for a complete Lombok-style meal. A side of crispy fried shallots sprinkled over the top adds a wonderful crunch. Enjoy with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to temper the chili heat. Fresh cucumber slices and cabbage wedges on the side provide a cooling contrast.