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

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)

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.


  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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