Entree: Indonesia – Sundanese West Java – Sate Maranggi (West Javanese charcoal-grilled marinated beef skewers served with sweet soy and tangy dipping sauces)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 lb (450 g) beef sirloin, cut into 1-inch (2.5 cm) cubes
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 3 shallots, roughly chopped (about 60 g)
- 3 cloves garlic, peeled
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (12 g) palm sugar or packed brown sugar
- 1 tbsp (15 ml) lime juice
- 1/2 tsp (3 g) salt
- 12–16 wooden skewers, soaked in water 30 minutes
- 2 tbsp (30 ml) vegetable oil, for grilling basting

Dipping sauce (Sambal Kecap)
- 1/4 cup (60 ml) kecap manis
- 1 tbsp (15 ml) lime juice
- 2 small bird's-eye chiles, finely chopped
- 2 tbsp (30 g) small shallots, thinly sliced
- Pinch of salt

Quick pickled shallots (Acar)
- 1/2 cup (120 ml) white vinegar
- 2 tbsp (25 g) granulated sugar
- 1/4 tsp (1 g) salt
- 1/2 cup (80 g) thinly sliced shallots
- 1 small red chili, thinly sliced (optional)

Instructions

1. Combine shallots, garlic, ground coriander, black pepper, palm sugar, kecap manis, light soy sauce, vegetable oil, lime juice, and salt in a blender or mortar and pestle; blend or pound into a coarse paste to make the marinade.
2. Toss the beef cubes with the marinade in a bowl, cover, and refrigerate at least 2 hours or preferably overnight for best flavor.
3. While meat marinates, make the sambal kecap by stirring kecap manis, lime juice, chopped chiles, sliced shallots, and a pinch of salt in a small bowl; set aside to let flavors meld.
4. Prepare the quick pickled shallots: warm the vinegar, sugar, and salt just until sugar dissolves, pour over sliced shallots and chili in a jar, let cool to room temperature, then refrigerate until needed.
5. Thread marinated beef onto soaked skewers, leaving a little space between pieces; reserve any leftover marinade for basting.
6. Preheat a grill or cast-iron pan over medium-high heat. Grill skewers 2–3 minutes per side, basting once or twice with reserved marinade or a little oil, until edges are charred and beef is cooked to medium (adjust time for desired doneness).
7. Serve skewers hot with sambal kecap and pickled shallots on the side, with steamed rice or lontong if desired.