Sate Klopo Recipe (Surabaya Coconut Beef Saté)

Coconut Beef satay

It’s summer now on the northern hemisphere. Perfect time for grilling or barbecuing. If you have been to Indonesia, you will notice there are many variants of Saté (known as Satay too). This time, I have Sate Klopo or Kelopo. Klopo or Kelopo is the Javanese term for coconut in English and Kelapa in bahasa Indonesia. In Indonesia, when people say Sate Klopo, they will connect it right away with Sate Klopo Ondomohen “Bu Asih” in Surabaya.

Even though, it is very popular in Surabaya, the capital city of East Java, this saté/satay is originally from Madura, an Indonesian island off the northeastern coast of Java. The island comprises an area of approximately 4,250 km² (1,641 square miles).

Just like mostly other saté/satays in Indonesia, Sate Klopo is dished up on banana leaves and eaten with lontong (rice cake) or rice. The different about this sate/satay is the poyah (known as koyah too) which is served on the side beside lontong or rice. Koyah or poyah is grated coconut that has been spiced up and toasted.

I thank mbak Lia who is a Madurese descendant to share her recipe. Unlike her recipe, I used my homemade bumbu dasar kuning (Indonesian yellow basic spice paste) to get a faster process in preparing the Sate Klopo. This time I used the one without galangal and ginger mix of Indonesian yellow spice paste. But don’t worry if you include galangal and ginger in the recipe, you’re still able to make this :).


Sate Klopo
Surabaya Coconut Beef Saté/Satay

Ingredients:
750 grams sirloin (has luar) or tenderloin (has dalam) or rib eye (cube roll or lemusir) , cut into a bite pieces
2 packages of frozen grated coconut, thawed
bamboo skewers, soak in cold water

Spice Paste:
3 tablepsoons bumbu dasar kuning (yellow basic spice paste)
3 teaspoons toasted ground coriander
7 kaffir lime leaves, discard the midribs and finely chopped
2 teaspoons kosher salt or as desired

Other Condiments:
kecap manis
bird eye chilies (in this case I used scotch bonnet pepper) shallot, sliced
saus kacang (peanut sauce) -> recipe as follow
poyah/koyah kelapa kuning
(yellow toasted grated coconut)
-> recipe as follow


Methods:
Combine beef pieces, grated coconut and Spice Paste.

Thread 3-4 pieces of spiced beef pieces into each skewer, including 1 piece of fat (if you like the fats pieces) in the middle.

Grill or barbecue one side until done. Flip the other side until done. The best way to make sate is using a charcoal grill.

Serve with lontong (rice cake) or rice, peanut sauce and other condiments.

Poyah/Koyah Kelapa Kuning 
Yellow Toasted Grated Coconut

After all the beef pieces have been threaded, you can use the remaining mixture grated coconut and spice paste for poyah/koyah. Then toast in a pan/skillet at small heat until dry.

Saus Kacang 
Peanut Sauce

This sauce is a bit different with peanut sauce for my Chicken Saté /Satay.

Ingredients:
150 grams garlic roasted peanuts, ground
200 milliliter water or depend on how thicken the sauce that you like
4 tablespoons cooking oil

Spice paste to be ground:
5 long red cayenne peppers (discard the seeds), stir fry until done -> in this recipe I used 2 scotch bonnet peppers
5 cloves garlic, stir fry until fragrant
1 tablespoons petis udang (dark shrimp paste)
3 tablespoons coconut sugar or as desired (can be used interchangeably with palm sugar)
1 teaspoon kosher salt

Methods:
Heat a sauce pan at medium high and add oil. Stir fry the spice paste for peanut sauce.

Add ground peanuts and water. Reduce the heat to low and let it simmer until thick and concentrated or dense.

About the Author

An Indonesian born who lives on the Prairie land of Canada. Indonesia Eats is a memoir of her homeland.