Maranggi Satay Recipe

Maranggi Satay

Ingredients

• 500g beef or lamb, cut into 2x2 cm cubes
• 2 stalks lemongrass, bruised
• 2 cm galangal, bruised
• 2 tbsp tamarind juice
• 3 tbsp sweet soy sauce (kecap manis)
• 1 tbsp palm sugar, grated
• Salt to taste
• Bamboo skewers, soaked in water

Ground Spices for Marinade:

• 8 shallots
• 4 cloves garlic
• 2 cm ginger
• 2 cm turmeric, fresh or 1 tsp turmeric powder
• 3 candlenuts, roasted
• 1 tsp coriander powder (or 1 tbsp roasted coriander seeds)
• 1/2 tsp white pepper

For Sambal Oncom (Chili Sauce - Optional but traditional):

• 100g oncom, crumbled (fermented soybean/peanut cake)
• 5 shallots
• 3 cloves garlic
• 5-10 red chilies (adjust to taste)
• 3-5 bird's eye chilies (adjust to taste)
• 2 cm kencur (aromatic ginger)
• 1/2 tsp salt
• 1/2 tsp sugar
• 100ml water

Instructions

1. Prepare the Meat: Cut the beef or lamb into uniform 2x2 cm cubes. Set aside.
2. Prepare the Marinade: Grind all "Ground Spices for Marinade" ingredients into a fine paste.
3. Marinate the Meat: In a large bowl, combine the meat cubes with the ground spice paste, bruised lemongrass, bruised galangal, tamarind juice, sweet soy sauce, palm sugar, and salt. Mix well to ensure all meat is coated. Cover and refrigerate for at least 2-4 hours, or preferably overnight, for best flavor.
4. Skewer the Satay: Thread 3-4 pieces of marinated meat onto each soaked bamboo skewer.
5. Grill the Satay: Prepare a charcoal grill or preheat a grill pan to medium-high heat. Grill the satay skewers, turning frequently, until the meat is cooked through and lightly charred on all sides. Brush with a little remaining marinade or extra sweet soy sauce during grilling for extra glaze, if desired.
6. Prepare Sambal Oncom (Optional):
   1. Sauté the crumbled oncom in a little oil until fragrant and slightly browned. Set aside.
   2. Grind shallots, garlic, red chilies, bird's eye chilies, and kencur into a coarse paste.
   3. Heat a little oil in a pan, sauté the ground chili paste until fragrant.
   4. Add the sautéed oncom, water, salt, and sugar. Stir well and cook until the sauce thickens and the water evaporates. Adjust seasoning to taste.
7. Serve: Serve Maranggi Satay hot with Sambal Oncom, rice, and fresh cucumber slices or pickled shallots.