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, 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) or Rawon (Beef Black Soup). In my family, we pair Sate Komoh with Sayur Asam.
- 500 grams beef sirloin or brisket
- water to boil the beef
- 2 lemongrass, cut about 3-cm length of the top parts (set aside) and bruise the rest
- 3 tablespoons coarsely crushed coriander seeds
- 100-150 mL thick coconut milk
- salt and coconut sugar (can be substituted for palm sugar) as desired
- oil for stir frying
Spices to be ground into 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 each of ginger, galangal & turmeric
- 1-cm kencur root (kaempferia galanga)
- 1/2 teaspoon each of cumin & white peppercorn
- 3-cm top parts of lemongrass, sliced
- 3 kaffir lime leaves, discard the midrib and slice
- 1 tablespoon tamarind paste
- 3/4 teaspoon roasted terasi (optional; English: dried shrimp paste, Malay: belachan)
- In a pot, bring water to a boil and add salt.
- Add beef and cook for another 5 minutes.
- Cut the beef into cubed. Save some of the remaining water.
- Saute the spiced paste, bruised lemongrass and coarsely crushed coriander seed until fragrant.
- Add beef cuts and stir. Keep stirring until the water begins to come out from the beef.
- Add some remaining water from boiling the beef.
- Reduce the heat to low - 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 if you want to be served with the sate later.
Serve with Urap, Sayur Lodeh, Rawon or Sayur Bening.