📝 About This Recipe
Hailing from the village of Rembiga in Lombok, this legendary beef satay is famous for its bold, fiery kick and deep caramelized sweetness. Unlike typical satays served with peanut sauce, Sate Rembiga is marinated in a complex spice paste of shrimp paste, palm sugar, and bird's eye chilies, allowing the flavors to penetrate deep into the tender meat. It is a masterpiece of Indonesian grilling, offering a smoky, melt-in-your-mouth experience that captures the soulful essence of the Lesser Sunda Islands.
🥗 Ingredients
The Beef
- 500 grams Beef Tenderloin or Sirloin (cut into 1.5 cm cubes)
- 2 pieces Papaya Leaf (bruised, used to tenderize the meat naturally)
Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 6 pieces Red Long Chilies (seeded for less heat)
- 5 pieces Bird's Eye Chilies (adjust to your spice tolerance)
- 1 teaspoon Shrimp Paste (Terasi) (toasted until fragrant)
- 1 tablespoon Coriander Seeds (toasted and ground)
- 50 grams Palm Sugar (Gula Jawa) (shaved)
- 1 tablespoon Tamarind Concentrate
- 3 tablespoons Sweet Soy Sauce (Kecap Manis)
- 1 teaspoon Salt (or to taste)
- 2 tablespoons Cooking Oil (for blending)
For Grilling and Assembly
- 20 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 1 tablespoon Melted Butter or Margarine (for basting)
👨🍳 Instructions
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1
Prepare the meat by wrapping the cubed beef in bruised papaya leaves. Let it sit for 20-30 minutes at room temperature; the papain enzyme will naturally tenderize the fibers.
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2
While the meat tenderizes, prepare the spice paste. Place shallots, garlic, all chilies, toasted shrimp paste, and oil into a blender or mortar and pestle.
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3
Process until you achieve a very smooth, vibrant red paste.
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4
In a mixing bowl, combine the spice paste with the ground coriander, shaved palm sugar, tamarind concentrate, salt, and sweet soy sauce. Mix thoroughly until the sugar is dissolved.
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5
Remove the beef from the papaya leaves (discard the leaves) and place the meat into the spice marinade. Massage the meat gently to ensure every cube is coated.
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6
Cover and refrigerate the marinated beef for at least 2 hours, though overnight is preferred for the most intense flavor.
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7
Thread 3 to 4 pieces of beef onto each soaked bamboo skewer. Do not pack them too tightly so they cook evenly.
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8
Prepare your charcoal grill. Sate Rembiga is best cooked over hot coals to achieve that signature smoky aroma. If unavailable, a heavy cast-iron grill pan will work.
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9
Mix the remaining marinade with a little melted butter to create a basting sauce.
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10
Place the skewers on the grill. Cook for 2-3 minutes per side. Baste generously with the sauce as you flip them.
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11
Continue grilling until the edges are slightly charred and caramelized, but the inside remains juicy. This usually takes about 6-8 minutes total.
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12
Remove from heat and let the satay rest for 2 minutes before serving to allow the juices to redistribute.
💡 Chef's Tips
Don't skip the papaya leaf step if using a tougher cut of beef, but don't leave it too long (over 45 mins) or the meat will become mushy. Always soak your bamboo skewers in water for at least 30 minutes to prevent them from catching fire on the grill. For the most authentic flavor, use 'Terasi Lombok' (Lombok shrimp paste) which is known for its distinct richness. If the marinade is too thick, add a teaspoon of water or oil to help it coat the meat more evenly. Ensure your grill is very hot before starting; the goal is a quick sear to lock in juices while caramelizing the sugars.
🍽️ Serving Suggestions
Serve with hot steamed rice or 'Lontong' (compressed rice cakes) to balance the spice. Pair with a side of Plecing Kangkung (water spinach with spicy tomato sambal) for a true Lombok feast. Add a side of crisp cucumber slices and tomato wedges to provide a cooling contrast to the heat. Serve with a cold glass of Es Teh Manis (Indonesian sweet iced tea) to soothe the palate. A sprinkle of fried shallots over the satay adds a wonderful crunch and aroma.