Sate Babi or Ayam
Sate Babi or Ayam is a beloved Indonesian street food classic that brings bold, authentic flavors straight to your grill. This recipe features succulent pork shoulder or chicken thighs marinated in a fragrant blend of soy sauce, sweet kecap manis, garlic, shallots, ground coriander, and turmeric, then grilled to juicy perfection on wooden skewers. Paired with a rich and creamy homemade peanut sauce made with coconut milk, palm sugar, and a hint of chili paste, every bite is a perfect balance of sweet, savory, and smoky flavors. Ideal for entertaining or casual family dinners, this easy-to-follow recipe transforms simple ingredients into a tantalizing dish that’s best served with steamed rice, lime wedges, and fresh herbs. Perfect for summer BBQs or whenever you’re craving authentic Indonesian cuisine!
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Recipe Information
Ingredients
- 500 grams Pork shoulder or chicken thighs
- 4 tablespoons Soy sauce
- 2 tablespoons Sweet soy sauce (kecap manis)
- 3 cloves Garlic
- 2 whole Shallots
- 1 teaspoon Ground coriander
- 0.5 teaspoons Ground turmeric
- 1 tablespoon Palm sugar (or brown sugar)
- 2 tablespoons Lime juice
- 2 tablespoons Cooking oil
- 10 pieces Wooden skewers
- 4 tablespoons Peanut butter (for sauce)
- 100 milliliters Coconut milk
- 1 teaspoon Chili paste (optional, for sauce)
- 50 milliliters Water
Instructions
Soak the wooden skewers in water for at least 30 minutes to prevent burning during grilling.
Cut the pork shoulder or chicken thighs into bite-sized cubes, around 2 cm per piece.
Prepare the marinade by blending garlic, shallots, soy sauce, sweet soy sauce, ground coriander, ground turmeric, palm sugar, lime juice, and cooking oil into a smooth mixture.
Combine the meat with the marinade in a large bowl, ensuring all the pieces are evenly coated. Cover and refrigerate for at least 1 hour, or preferably overnight for more flavor.
Thread the marinated meat onto the soaked skewers, leaving some space at the ends for handling.
Preheat a grill or grill pan over medium-high heat. Grease lightly with oil to prevent sticking.
Grill the skewers for 3-4 minutes per side, turning occasionally until the meat is fully cooked and slightly charred.
While the skewers are grilling, prepare the peanut sauce. In a small saucepan, combine peanut butter, coconut milk, water, palm sugar, chili paste (if using), and a pinch of salt. Cook over low heat, stirring continuously until the sauce thickens and is well combined. Adjust seasoning if necessary.
Serve the satay warm with a drizzle of peanut sauce on top and extra sauce on the side for dipping. Garnish with lime wedges or fresh cilantro if desired.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 945 mg | 41% | |
| Total Carbohydrate | 17.5 g | 6% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 10.7 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 601 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
