Sate Komoh Recipe (Indonesian Spiced Beef Saté – East Java Style)

I’ve known Sate Komoh as Sate Bumbu Rujak for ages until I learnt cooking and realized that they both are the same.

You probably noticed why I don’t use the word satay. Sate is the correct Indonesian spelling, so I use sate for Indonesian satay. There are so many different Satés in the country from region to region. Also, Saté doesn’t have to be added with peanut sauce. Sate Komoh, Sate Padang (Padang Curried Beef Saté), Sate Kerang (Clam Saté), Sate Plappa, Madura Prawn Sate, Sate Pentul (Minced Beed Saté), Sate Lilit Bali (Balinese Seafood Saté) are some of the Satés that don’t use peanuts.

Many people have a different statement for which city in East Java the origin of sate komoh is. I myself believe sate komoh is from East Java province, from Surabaya towards the east area such as Malang, Pasuruan, Lumajang and Banyuwangi. Some people have a memory eating this Sate Komoh with urap (Vegetable Salad with Grated Coconut Dressing) and others have it with Sayur Bening (Vegetables Clear Soup) or Sayur Asam (Vegetables Sour Soup). In my family, we pair Sate Komoh with Sayur Asam.

This recipe is also my participation for idfb #5 with theme “Indonesian Sate”.

Sate Komoh
East Java Style Spiced Beef Saté

Ingredients:
500 grams beef sirloin or brisket, cubed
2 lemongrass, cut about 3-cm length of the top parts (set aside) and bruise the rest
400 milliliter coconut milk
salt and coconut sugar (can be substituted for palm sugar) as desired

Spices for a Paste:
3 shallots (use 6 for smaller size)
3 garlic
3 candlenuts
30 grams red cayenne pepper (can be added or reduced as desired)
2-cm gingerroot
2-cm galangal
1-cm kencur root (kaempferia galanga)
1-cm turmeric root
3-cm top parts of lemongrass, sliced
3 kaffir lime leaves,discard the midrib and slice
3/4 teaspoon roasted terasi (optional; English: dried shrimp paste, Malay: belachan)

Directions:
In a small pot, combine a small amount of water and all spices for paste except salt, coconut sugar and terasi. Bring to a boil.

Transfer the boiled spices into a food processor or blender. Add roasted terasi. Process until smooth.

Heat the wok over medium-high to high heat. Add 2 tablespoons oil. Saute the spiced paste and bruised lemongrass until fragrant. Add sirloin/brisket cubes and keep stirring until the water begins to come out from the beef.

Reduce the heat to medium, add coconut milk, salt, coconut sugar and stir. Let simmer until the coconut milk is thicken at low heat. Taste the mixture, add salt or coconut sugar if you need. Remove from the heat. Let it cool down.

Thread the beef cubes into skewers and grill. Don’t grill too long as the meat has been cooked. Reserve the sauce to be served with the sate later.

Serve with the sauce, a plate of steamed rice, a bowl of Sayur Asam.

About the Author

An Indonesian born who lives in Winnipeg, Canada for more than a decade and decided to move a bit west. Edmonton is now where she is based on. Indonesia Eats is a memoir of her homeland.