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Sate Kerang Recipe (Blood Cockle/Clam Saté) » Indonesia Eats

HomeEasy RecipesSate Kerang Recipe (Blood Cockle/Clam Saté)January 27, 2011425ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEBlood Cockle Satay
What is your favourite saté or satay? This blood cockle saté is one of my favourites which I brought to the potluck party on Saturday along with bitter melon omelette. Blood cockle (kerang darah) is a species of ark clam, has a high economic value as food. This clam is found throughout the Indo-Pacific region from eastern Africa to Australia to Polynesia to Japan.

Blood cockles are very popular in Indonesia. People usually steam, grill/roast, stir fry or boil them into soup. When you go to East Java province, you will find this clam saté/satay at most eatery places that offer lontong kupang (spicy baby clam soup with rice cake), lontong lodeh (vegetables in coconut milk with rice cake), lontong balap (bean sprout soup with rice cake) and lontong mie (noodle soup with rice cake).

All those Eastern Javanese foods that I mentioned above are added with Petis (Seafood Base Paste). Petis has a darker colour, gooey texture, stronger and richer flavour than terasi udang (dried shrimp paste). Yes! The Eastern Javanese indeed loves petis. We even eat our fritters with petis and chili. There are three kinds of petis; udang (shrimp), ikan (fish) and kupang (baby clam). The most common to be sold outside Sidoarjo and Surabaya is petis udang (dark shrimp paste).

You can’t find blood cockle, you can always substitute for other clams or mussel.

Sate Kerang
– Eastern Javanese Blood Cockle Saté/Satay –

Ingredients:
400 gram blood cockle without shells
150 mL young coconut water
2 Indonesian bay (salam) leaves
1 kaffir lime leaf, tear
3 tablespoons kecap manis
2 tablespoons cooking oil
bamboo skewers

Spices to be ground:
3 shallots (double up the amount if you use a smaller size)
3 cloves garlic
1 kaffir lime leaf, discard the vein and chop
1-cm long galangal, peeled and minced
1/2 teaspoon toasted ground coriander
red long cayenne pepper*
bird eye chilies*
seasalt

Sambal Petis (Dark Shrimp Paste Sambal):
2 cloves garlic, roasted/fried
5 bird eyes chilies, roasted/steamed*
1 1/2 tablespoons petis udang (dark shrimp paste)
2 tablespoons kecap manis
2 tablespoons warm water
sugar (optional, I didn’t add this)
salt
key lime (in this recipe, I used calamansi)

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Methods:
1. In a skillet, heat the oil. Add salam leaves, kaffir lime leaf and the spice paste. Stir fry until you smell the aroma.

2. Add young coconut water, kecap manis and seasalt. Bring to a boil.

3. Add blood cockle, keep stirring until the sauce thicken.

4. Remove from the heat. Once the blood cockles are at a room temperature, start threading 5-6 pieces of clam into each skewer.

5. Grill until done. While you grill them, keep basting the remaining sauce on.Then, transfer them to a basting 2 plate and bast. Regrill them until done.

6. In Sidoarjo and Surabaya, the saté/satay is served to company lontong kupang (baby clam soup with rice cake) or lontong balap (bean sprouts soup with rice cake) and sambal petis (shrimp paste sambal).

Sambal Petis:
Squeeze key lime to get 1/2 tablespoon juice. Combine all ingredients, stir and mix well. Serve with Sate Kerang.

Cook’s Note:
The amount of long red cayenne pepper and bird eye chilies can be add more or reduce less depend on how strong your palate to handle the heat is.

FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleBitter Melon OmeletteNext articleTart or Sour Flavourings in Indonesian CookingIndonesia Eatshttps://indonesiaeats.comAn Indonesian-born who lived in Winnipeg Edmonton, Canada for more than a decade prior to move to Edmonton in 2017. Indonesia Eats is a memoir of her homeland.

  1. Ju (The Little Teochew) January 27, 2011 At 6:03 PMOMG Pepy, they look so darn sedap!! The spices … oh, can imagine how the aroma when you are cooking & grilling. What did you use to grill them? Oven? BBQ grill?Reply
  2. The Daily Palette January 27, 2011 At 8:57 PMPepy, as usual bright colorful photos of scrumptious dish! And you used calamansi! Thanks for the key lime reminder; I should grow a pair as well. Very useful in Southeast Asian cooking.Thanks for sharing!Reply
  3. penny aka jeroxie January 27, 2011 At 9:21 PMThis will be so amazing! What a nice idea to use clams. My mum will flip though.Reply
  4. Chow and Chatter January 27, 2011 At 10:03 PMthis looks so tastyReply
  5. tigerfish January 27, 2011 At 10:27 PMI never heard of blood cockles satay! very intrigued but am quite sure it is bloody delicious.Reply
  6. MaryMoh January 28, 2011 At 1:52 AMThese look really delicious. I have never tried these. The sauce look spicy and delicious….mmm. Love it. Thanks very much for sharing.Reply
  7. sweet&spicy January 28, 2011 At 6:18 AMohhh nooo…pengen sate kerang 🙁Reply
  8. tatabonita (y-rahmasari) January 28, 2011 At 6:18 AMsate kerang koncone lontong balap, sopo iso nolak rekkk… ^^Reply
  9. Little Corner of Mine January 28, 2011 At 8:46 AMOh yummy, I haven't had satay for a long time, salivating…Reply
  10. RawFooDHaven January 28, 2011 At 9:17 AMthis look so tasty.Reply
  11. Jill Colonna January 28, 2011 At 9:37 AMI adore satay but haven't heard of this concoction before – esp blood cockles! Sounds incredible.Reply
  12. Quay Po Cooks January 28, 2011 At 9:54 AMI love satay but have never tried to do it myself. It is so convenient to get delicious satay here but now looking at your satay which looks delectable makes me want to try making at home,.Reply
  13. TasteHongKong January 29, 2011 At 5:30 AMA very special satay to me. Thanks for sharing.Reply
  14. Nisrine|Dinners and Dreams January 29, 2011 At 6:56 AMGorgeous dish and photo. It's making me hungry!Reply
  15. cikmanggis January 29, 2011 At 8:00 AMomg!!bila baca bahan bahannya Cm pasti rasa sate ini enak sekali.Minta izin untuk C& P resepinya …thanks for sharing this recipe ya:)Reply
  16. something good January 29, 2011 At 1:05 PMLovely!!! and what a nice photo! The only problem I've got every time I want to prepare SE Asian food is with kaffir lime leaves – impossible to find over here. I still have 5 left, but they are dry and the taste is not the same :(.Reply
  17. christine January 29, 2011 At 9:04 PMWhat a beautiful photo! I've never even heard of blood cockles before, but I'd love to try them. I wonder if I could find them in an Asian market here in Seattle?Reply
  18. Indonesia Eats January 29, 2011 At 9:18 PM@CikManggis: Silahkan Kak. Let me know how it tastes.@SomethingGood: Is there any Asian markets in your area?@Christine: You may find them in the frozen section of Asian markets. But, if you can find it, feel free to substitute with other clams or mussels.Reply
  19. cursuri engleza February 3, 2011 At 6:29 AMThis really looks great and those spices…hm..they are awesome.Reply
  20. Marisa March 17, 2011 At 2:37 AMWhy have I never stumbled across your blog before? I love it!Reply
  21. myFudo September 14, 2011 At 12:39 PMThis looks wonderful!Reply
  22. myFudo September 14, 2011 At 12:40 PMwonderfulReply
  23. Ote-Ote/Heici (Javanese Shrimp Cake) | Indonesia Eats November 1, 2011 At 12:04 PM[…] sauces for fritters that Indonesians love to use. The Eastern Javanese (Surabayan) loves to use Sambal Petis while Cuko (Spicy Tamarind Sauce) has been a favourite the South Sumatran (Palembangese) to […]Reply
  24. Kwokmun Lee February 5, 2012 At 8:04 PMHi Pepy, your sate kerang looks amazing! Did you use fresh cockles or the frozen ones? I find the frozen ones very fishy and I’m not sure if they are god for sate.Reply
  25. Sate Komoh Recipe (Indonesian Spiced Beef Saté - East Java Style) | Indonesia Eats July 4, 2012 At 8:53 PM[…] have to be added with peanut sauce. Sate Komoh, Sate Padang (Padang Curried Beef Saté), Sate Kerang (Clam Saté), Sate Plappa, Madura Prawn Sate, Sate Pentul (Minced Beed Saté), Sate Lilit Bali (Balinese Seafood […]Reply
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