Name: Meat Satays (Sate Daging)
Yield: For 8–10 people
Cuisine: Indonesia
Ingredients: 3 tsp malt vinegar or lime juice; ¼ tsp salt; 450 g/1 lb lean meat from leg or shoulder of lamb; 3 skinless chicken breasts; 2 tbsp peanut or olive oil; 1 tbsp light soya sauce; 450 g/1 lb rump steak; 1 tsp sugar (optional); 1 tsp finely chopped ginger; 2 cloves garlic, finely chopped; 3 boned and skinned chicken thighs; 1 tsp ground coriander; ½ tsp chilli powder; 2 shallots, finely chopped

Preparation info

For
8–10
people

Difficulty
Easy

Appears in

Indonesian Regional Food and Cookery

By Sri Owen

Published 1994

About

In Indonesia, if you ask for sate daging, you will be given beef satay. Here I am putting all three meat satays under one heading, because the marinade is the same and so is the sauce. So here are sate daging, with beef; sate ayam, which is chicken satay; and sate kambing, or lamb satay. I am putting the satay recipe here, in the Jakarta chapter, because this is one dish that you can get almost anywhere in Indonesia; it has become a national dish, and one that tourists from every corner of