Indonesia Eats

Sate Matang: Matang Meat Saté Recipe

Sate Matang is first introduced in Matang Gelumpang Dua of Bireun, North Aceh. “Matang” means cooked or ripe in Indonesian. But, in this case, Matang was from the area where the first time this Saté was introduced. Sate Matang can be made from beef or goat. Let me know what other Saté recipes you want me to have in my blog?

Indonesia is the HOME of SATÉ. Indonesian Sates are varied from region to region. It is the time to learn how to make different types of sate from Indonesia.

Although, Sate Matang is mostly used beef or goat, you can always substitute with different kind of meat. In this case, I used the meat from lamb’s neck and a half of lamb head for making the broth. Lamb and goat are two different animals which are mostly misled by lots Indonesians. Goat is kambing meanwhile lamb is domba muda.

As much as you love and crave the dishes from your home country, you still need to contribute to the country where you live currently.

Both parts of lamb were resourced from two different Farmers’ Market in Edmonton. Four Whistle Farm at Old Strathcona Farmers’ Market and The Black Sheep Farm at the newest Farmers’ Market in town, Bountiful Farmers’ Market.

For those new to this blog, I’m going to deliver a SATÉ cooking class in collaboration with a local Edmonton business GET COOKING. Come and join me and learn 3 different INDONESIAN SATÉS.

Sate Matang
Matang Meat Saté Recipe

Ingredients:
For Sate

  • 600 g (1.3 lb) lamb meat, cubed
  • 2 teaspoons coriander seeds
  • 2 shallots
  • 2 cloves garlic
  • 2 lemongrass
  • 5 cm (2 inches) length of each ginger and galangal
  • 4 cm (1.6 inches) turmeric roots
  • 4 toasted candlenuts
  • 1 teaspoon coconut sugar (gula merah)
  • Himalayan pink salt to taste
  • grapeseed oil for stir frying
  • bamboo skewers sticks, soak in a cold water for 15 minutes or so

For Peanut Sauce

  • 100 – 150 g  (3.5 – 5.3oz) crunchy natural peanut butter, depending the thickness you prefer
  • 2 cloves garlic
  • 2 Indonesian bay (salam) leaves
  • 2 pandan leaves
  • 1 lemongrass
  • 2.54 cm (1 inch) length cinnamon stick
  • 1 tablespoon coconut sugar (gula merah)
  • 5 dried chilies
  • 500 mL (2 cups) coconut milk
  • kecap manis (Indonesian sweet soy sauce)
  • canesugar to season
  • Himalayan pink salt to season

For Soto Broth:

  • 1/2 lamb head (you can use any lamb bones)
  • 500 mL (2 cups) water
  • 1 teaspoon coriander seed
  • 1 garlic
  • 2 small shallots
  • 1 lemongrass
  • 2.54 cm (1 inch) length each of ginger and galangal
  • 2 cm (0.78 inch) lenght turmeric root
  • Himalayan pink salt to season

Directions:
Sate Matang

  1. Grind the Bumbu (coriander seeds, shallots, garlic, lemongrass, ginger, galangal, turmeric, candlenuts, coconut sugar (gula merah) and salt) until smooth.
  2. In a medium-high heat, add oil to wok and stir fry the Bumbu until fragrant. Toast lamb cubes in quickly until the meat is coated with Bumbu well.
  3. Thread the spiced lamb cubes into skewers. Grill to your preference doneness.

Spiced Peanut Sauce

Always use a natural peanut butter which doesn’t have any other ingredients except peanuts and salt. You can always use roasted peanuts and grind them by yourself at home or go to a store which provides you with a service of peanuts grinding.

  1. Grind garlic and dried separately.
  2. At a medium-high heat, heat up the wok and add some oil. Stir fry ground garlic and other ingredients except crunchy peanut butter, dried chilies, kecap manis, coconut milk and salt until fragrant.
  3. Add coconut milk, bring to a boil.
  4. Add peanut butter and ground dried chilies.
  5. Bring to another boil. Reduce the temperature, let it simmer until thicken and oil start to show up on the surface.
  6. Season with kecap manis and salt if you need a bit more sweeter and saltier.

Soto Broth:

  • Soak lamb bones in cold water for 15 minutes.
  • Drain. In a pot, bring bones and water to a boil. I used Instant Pot with soup mode at 15 minutes period to cook.
  • Grind all spices (bumbu) into a broth.
  • Let it to another boil. Adjust the taste by adding salt if you need to.

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

Check the links below for Sate Series recipes:
Sate Maranggi: Purwakarta Style Beef Maranggi Saté
Sate Rembiga: Lombok Style Spiced Beef Saté
Sate Komoh: Eastern Javanese Style Spiced Beef Saté
Sate Klopo: Surabaya Style Coconut Beef Saté
Sate Kerang: Blood Cockle Saté
Sate Ayam Madura: Madura Style Chicken Saté
Sate Padang Pariaman: Pariaman Style Curried Beef Saté

Pin It

Leave a Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.