Saté Daging Maranggi

Mix Spices Marinated Beef Saté


Preparation info

  • Difficulty


  • Yields



Appears in

Flavors of Indonesia

By William Wongso

Published 2016

  • About

The spices of this saté can be applied on any kinds of protein, from pork, mutton, and beef, but not to fish or seafood. It may also be used as a meat barbecue marinade. Choose the best quality meat for an exceptional taste of Saté Maranggi, either prime beef short rib or pork belly meat. If using pork meat, add an additional amount of roasted coriander.


  • 500 gr prime beef short rib (cut into 3-cm cubes)
  • 15 pcs wooden or bamboo skewers, soaked in water for about 20 minutes
  • 50 gr palm sugar
  • 20 gr tamarind paste
  • 50 ml sweet soy sauce
  • 5 gr salt (about a teaspoon)

Spice Paste

  • 50 gr shallot (about 10 cloves), roughly chopped
  • 30 gr garlic (about 6 cloves), roughly chopped
  • 4 gr coriander seed (about 2 teaspoons), lightly toasted

Dipping Sauce (optional)

  • 40 gr shallot (about 8-10 cloves), thinly sliced
  • 3 pcs tomato, diced
  • 5 pcs cayenne pepper or red chilli paddies, chopped (optional)
  • 25 ml lime juice (from 2 limes)
  • 100 ml Indonesian sweet soy sauce



  1. Grind shallot, garlic and coriander with a mortar and pestle into a fine paste.
  2. In a large bowl, mix ground spices with palm sugar, fresh tamarind juice and salt to taste. Marinate cubed short ribs with ground spices; let them rest for 30-45 minutes.
  3. Thread 3 to 4 cubes of meat onto each skewer. Grill beef saté with hot flame charcoal, turning occasionally.
  4. Dipping sauce: mix shallot, tomato, cayenne pepper, and sweet soy sauce in a bowl. Add fresh lime juice. Serve saté with the dipping sauce.