This satay is originally from Palembang in South Sumatra, Indonesia. Different from regular Asian satays that are mostly cubed/sliced beef, chicken, pork, or mutton, this one is using ground beef and shaped like balls (pentul).
500 g ground beef
skewers (if its bamboo ones, soak in cold water overnight)
Make paste of:
8 shallots
5 garlic
1/2 tsp freshly grated nutmeg
1/2 tsp coriander powder/ground coriander, dry fry (fry without oil, just until warm)
1/2 tsp cumin, dry fry (fry without oil, just until warm)
1 tsp white pepper powder/ground white pepper
Mix ground beef with paste, combine well. Shape into balls and thread to the skewers.
Grill satay on ember of charcoal, turning occasionally, until cooked through.
Serve immediately with sambal (hot sauce, recipe follows) and warm rice (if you like)
Hot Sauce:
6 tbsp sweet soy sauce (preferably Indonesian brand, ABC Kecap Manis, available at Asian stores, online, Save on Foods/Pricesmart)
5 shallots, thinly sliced
6 bird eye chilies, thinly sliced
2 kafir lime/regular lime
Mix in a bowl
Sate Pentul
Equipment
- skewers (if its bamboo ones, soak in cold water overnight)
Ingredients
- 500 g ground beef
Spice Paste
- 8 shallots
- 5 garlic
- 1/2 tsp freshly grated nutmeg
- 1/2 tsp coriander powder/ground coriander dry fry (fry without oil, just until warm)
- 1/2 tsp cumin dry fry (fry without oil, just until warm)
- 1 tsp white pepper powder/ground white pepper
Hot Sauce
- 6 tbsp sweet soy sauce preferably Indonesian brand, ABC Kecap Manis, available at Asian stores, online, Save on Foods/Pricesmart
- 5 shallots thinly sliced
- 6 bird eye chilies thinly sliced
- 2 kafir lime/regular lime
Instructions
- Mix ground beef with paste, combine well. Shape into balls and thread to the skewers.
- Grill satay on ember of charcoal, turning occasionally, until cooked through.
- Serve immediately with sambal (hot sauce, recipe follows) and warm rice (if you like)
Hot Sauce
- Mix in a bowl
