Indonesian Beef Maranggi Saté (Sate Maranggi) Recipe

Pin It

Sate Maranggi is one of many satés in Indonesia that don’t include peanut sauce. Most foreigners especially the westerners know that Saté(s) in Indonesia have to have peanut sauce which is not true.

Sate and Satay are two the same words that refer to meat cubes that are thread into bamboo skewers and grill prior to enjoy.  Sate is one of the foods that originally from Indonesia and spread out all over South East Asian countries, hence I prefer the word SATE instead of SATAY.

It is quite amazed me when I tried to count and make a list on how many SATÉ in in Indonesia which are different from region to region.  So 30 different SATÉs so far, I have on my note.

There are 2 versions of Sate Maranggi based on where the sate is originally from; Cianjur (read: chee-aan-joor) and Purwakarta (read: poor-wha-kaar-taa). Both are cities in West Java province in Indonesia.

Both Cianjur and Purwakarta versions are needed to be marinated with some spices prior to grill.  Sate Maranggi should be sweet, spicy, a hint of tart with coriander seed aroma as  the result of 15 minutes to a day marinating period.

The difference between Sate Maranggi Cianjur and Purwakarta are the condiments to serve the Saté.  Sambal oncom (fermented soy-pulp sambal) and uli bakar (grilled glutinous rice cake) will company Sate Maranggi Cianjur.  Meanwhile in Purwakarta, it will serve with kecap manis (sweet soy sauce) and acar tomat (tomato pickle).  The coriander aroma kick will be greater on Cianjur version as well.  The Purwakarta marinade includes kencur (sand ginger) while the Cianjur marinade has NO KENCUR.  Aside of very small distinct aroma and spice to be added, the Purwakarta version has 2 choices of meat to apply; Goat (Kambing) and Beef.

In this recipe, I combined both the Cianjur and Purwakarta as I love coriander seed and kencur aroma so I added more coriander seeds and included kencur in my marinade of Sate Maranggi.

Indonesian Beef Maranggi Sate Recipe
Resep Sate Maranggi

Ingredients:
1 lb (454 g) beef tenderloin or sirloin, cut in to bite sizes
5.3 oz (150 g) beef fat, cut in to bite sizes
12-15 bamboo skewers, soaked in a cold water for at least 15 minutes to prevent burning

Spices to be ground for marinade:
6 shallots, peeled
3 cloves garlic
1 teaspoon kencur/kaempferia galanga powder (preferably the fresh root)
1 1/5-inch or 3-cm galangal (preferably the young one)
3/5-inch or 1.5-cm fresh ginger
2 tablespoons coriander seeds
3 teaspoons gula Jawa (Indonesian coconut sugar)
3-4 tablespoons kecap manis (Indonesian sweet soy sauce)
3 tablespoons tamarind paste
seasalt to taste

Acar Tomat (Tomato Pickle)
1 tomato (I used 1/2 green and 1/2 red tomato)
3 shallots, peeled
6 bird’s eyes chilies
cuka lahang (sugarcane vinegar)
sugar cane and seasalt to taste

Cook’s Note: Most beef sate in Indonesia will need to be covered with papaya leaves or mix with pineapple juice prior to marinate. Papaya leaves produce papain enzymes that will tenderize the meat. Pineapple juice has the same power as papain enzymes. However, I once did try that way. It basically ruined my meat. The meat was falling apart on the grill. I don’t use that method anymore as I learned that Canadian beef doesn’t need that treatment.

Directions:
Sate Maranggi
1. Marinate the beef cubes with maranggi marinade for at least 15 minutes and store them in the fridge. I prefer to do it over night.

2. Thread the beef cubes into bamboo skewers.

3. Grill to your doneness preference. Serve with Acar Tomat.

Acar Tomat:
Cut or slice tomatoes, shallots (thinly), and chilies. Mix with other ingredients. Serve with Sate Maranggi.

SELAMAT MAKAN🇮🇩!!! EET SMAKELIJK 🇳🇱!!!

See other SATES that Indonesia Eats has on the blog:
Pin It

About the Author

An Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.