Indonesian Sate (Sate Babi and Sate Ayam Bumbu Kecap/Kacang)

Step 1

Marinate for a few hours, or for best result, let it marinate overnight in the fridge.

Step 2

The next day, stick the meat cubes with the bamboo skewers. I stick 4-5 pieces of meat cubes per sate. If you’re using meat with fatty bits, mix fatty and lean meat cubes in each skewer.

Step 3

I made the sate for a BBQ party, so I could grill them on a charcoal grill, which is the best scenario. However, if you don't have one, it’s not the end of the world; you could make a pretty decent sate with an oven. Simply preheat oven to 200C, place the sate sticks on a baking sheet and grill them until you see some burnt bits. Please do not deep fry some sticks of meat and call them sate, pretty please?

Step 4

Before grilling, squeeze a bit of lime juice over the sate.

Step 5

The sates are done when the meat feels a bit firm (not rock hard), shrunk a bit, and beautifully caramelized.

Step 6

Process everything in a food processor until well mixed.

Step 7

To serve, place the peanut sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime. I omitted chili from the sauces as some of my friends don’t eat hot food. Feel free to add one of two freshly chopped chilies in the sauce.

Step 8

Bathe your freshly grilled sate in one of the sauces and serve (optional = serve with steamed rice or lontong/rice cakes).