Sate Klopo, Surabaya Coconut Beef Saté

Written by on June 14, 2012 in Java Culinary with 0 Comments

Sate Klopo, Surabaya Coconut Beef Saté


Sate Klopo
Surabaya Coconut Beef Saté/Satay

750 grams sirloin (has luar) or tenderloin (has dalam) or rib eye (cube roll or lemusir), cut into a bite pieces
2 packages of frozen grated coconut, thawed
bamboo skewers, soak in cold water

Spice Paste:
3 tablepsoons bumbu dasar kuning (yellow basic spice paste)
3 teaspoons toasted ground coriander
7 kaffir lime leaves, discard the midribs and finely chopped
2 teaspoons kosher salt or as desired

Other Condiments:
kecap manis
bird eye chilies (in this case I used scotch bonnet pepper) shallot, sliced
saus kacang (peanut sauce) -> recipe as follow
poyah/koyah kelapa kuning
(yellow toasted grated coconut) -> recipe as follow

Combine beef pieces, grated coconut and Spice Paste.

Thread 3-4 pieces of spiced beef pieces into each skewer, including 1 piece of fat (if you like the fats pieces) in the middle.

Grill or barbecue one side until done. Flip the other side until done. The best way to make sate is using a charcoal grill.

Serve with lontong (rice cake) or rice, peanut sauce and other condiments.

Poyah/Koyah Kelapa Kuning 
Yellow Toasted Grated Coconut

After all the beef pieces have been threaded, you can use the remaining mixture grated coconut and spice paste for poyah/koyah. Then toast in a pan/skillet at small heat until dry.

Saus Kacang 
Peanut Sauce

This sauce is a bit different with peanut sauce for my Chicken Saté /Satay.

150 grams garlic roasted peanuts, ground
200 milliliter water or depend on how thicken the sauce that you like
4 tablespoons cooking oil

Spice paste to be ground:
5 long red cayenne peppers (discard the seeds), stir fry until done -> in this recipe I used 2 scotch bonnet peppers
5 cloves garlic, stir fry until fragrant
1 tablespoons petis udang (dark shrimp paste)
3 tablespoons coconut sugar or as desired (can be used interchangeably with palm sugar)
1 teaspoon kosher salt

Heat a sauce pan at medium high and add oil. Stir fry the spice paste for peanut sauce.

Add ground peanuts and water. Reduce the heat to low and let it simmer until thick and concentrated or dense.

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