Sate KomohYou probably noticed why I don’t use the word satay. Sate is the correct Indonesian spelling and I won’t change it into 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, 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.

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

Sate Komoh

A memory of Sate Komoh (Spiced Beef Sate) begun during my residency in East Java. Born and raised!

As a child, I longed this Sate to company my Sayur Bening for lunch in hot days. Unlike many Sates in Indonesia, Sate Komoh has bigger cuts of beef.

These sates don’t contain any peanut sauce/other sauces and won’t company by 𝙠𝙚𝙩𝙪𝙥𝙖𝙩/𝙡𝙤𝙣𝙩𝙤𝙣𝙜 (rice cakes) either. Instead, the sates are served with 𝙧𝙖𝙬𝙤𝙣 (beef black soup), 𝙨𝙖𝙮𝙪𝙧 𝙡𝙤𝙙𝙚𝙝 (vegetables coconut soup), 𝙨𝙖𝙮𝙪𝙧 𝙗𝙚𝙣𝙞𝙣𝙜 (vegetables clear soup) or 𝙪𝙧𝙖𝙥 (salad with shredded coconut dressing).

Don’t try to look for Sate Komoh other than in Malang, Pasuruan to the east, tip of Java, Banyuwangi! Your chance to find it outside those regions is very slim. This is what I like about Indonesian cuisine. It has higher variants from region to region.

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour 10 minutes

Ingredients

  • 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)

Instructions

    1. In a pot, bring water to a boil and add salt.
    2. Add beef and cook for another 5 minutes.
    3. Cut the beef into cubed. Save some of the remaining water.
    4. Saute the spiced paste, bruised lemongrass and coarsely crushed coriander seed until fragrant.
    5. Add beef cuts and stir. Keep stirring until the water begins to come out from the beef.
    6. Add some remaining water from boiling the beef.
    7. Reduce the heat to low - medium.
    8. 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.
    9. 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.

22 COMMENTS

  1. I love sate (I wont use the spelling satay too..:-)) It’s so widely popular across the world! I first had it when I moved to Thailand ..and haven’t stopped since!:) Love the photos.

    • LOL. Thank you for understanding my point! 😛
      Anyway, I could’t stop eating sate either when I was visiting Indonesia

  2. Hello Pepy, I made this sate from my dear wife Gwen (born in Jakarta when it was called Batavia). She LOVES it! The sauce is just out of this world, so good. She was surprised no kacang sauce but loves it. She didn’t know that some sates don’t use kacang sauce.
    Thanks so much and a very lovely photo!

  3. Just wondering if I can substitute anything in place of cayenne pepper. I have a deadly allergy (similar to a peanut allergy) but it’s an allergy against cayenne pepper so I can’t eat it at all. Appreciate any pointers! Thanks!

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