Sate Pentul Recipe (Indonesian Minced Beef Saté) » Indonesia Eats

HomeEasy RecipesSate Pentul Recipe (Indonesian Minced Beef Saté)July 27, 2010438ShareFacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINE

Minced Beef SataySate or satay is a national grilling/bbq dish in Indonesia. There are many variants of sate from Sabang (West) to Merauke (East) with many different sauce or gravy to be served with.

After being upset due to the food picture theft, I decided to renew the picture of sate pentul. Originally, the recipe was posted on my multiply. Amazingly, the food picture that he/she stole wasn’t a great one. Another proof that people actually don’t really care the quality of the picture they stole.

Well, the bright side, I have a motivation to renew the picture by cooking it again. It’s not only a picture renew, I also renewed the recipe of sate pentul by glazing with EV coconut oil before grilling.

Some people who know about Balinese food may ask, “this looks like sate lilit (Balinese minced seafood sate)”. Yes, indeed! They look similar, but the spices of sate pentul are simpler. Plus, Balinese is a big fan of terasi (dried shrimp paste), kencur, turmeric and lemongrass. Kecap manis is more popular among Javanese.

This is one of other options for barbecuing next long weekend in Canada. August 2 is a New Brunswick Day (NB), Heritage Day in Alberta (AB), Civic/Provincial Day (MB, NT, ON, SK) and British Columbia Day (BC).

Sate Pentul
-Indonesian Minced Beef Sate-

Ingredients:
500 g lean ground beef
3 shallots (for smaller size shallots, use 6 pieces)
4 cloves garlic
1/4rth piece of a whole nutmeg, grated (substitute for 1/4 tsp ground nutmeg)
1/2 tsp ground coriander, toasted
1/2 tsp ground cumin, toasted
salt and pepper to season
bamboo skewers
EV coconut oil

Sambal Kecap:
5 tbsps kecap manis
1 shallot (I used a bigger size), thinly sliced
6 bird eye chilies (red and green), thinly sliced
2 jeruk limo (known as nasnaran mandarin, I substituted for 2 key limes, it will be good with calamansi as well)

Directions:
1. Grind shallot and garlic until smooth. Combine shallot, garlic, ground beef, toasted ground cumin and coriander, grated nutmeg, salt, and pepper.

2. Soak bamboo skewers for 20 minutes in cold water to prevent them from burning; drain. Prepare the grill for direct cooking.

3. Take 3 tsps of the mixture and shape into a ball, then stick the skewer into the ball and work the mixture around one end of the sate skewer until you have about 8 cms (3 in) covered. Repeat until all the mixture is used.

4. Glaze the minced beef sate with EV coconut oil. Grill on a barbeque or grill pan until golden brown. Serve with sambal kecap.

Here is the picture that is stolen. I’m not proud of this pic’s quality at all. Yet, people is still stealing it.


FacebookTwitterPinterestWhatsAppLinkedinReddItEmailPrintTelegramMixLINEPrevious articleBraised Salmon Belly in Miso SauceNext articleIe Boh Timon Recipe (Aceh Cucumber Limeade)Indonesia 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. Selera Malaysia July 27, 2010 At 9:35 PMHi,Your new picture is way more beautiful than the stolen one. I never been to Indonesia yet but I’ve tasted the dish before and yes, it is a very tasty.AJReply
  2. Torviewtoronto July 27, 2010 At 11:11 PMLooks delicious lovely pictureTry to fry smelt in a deep pan with only just enough to cover the fish yes it will splash but the taste when marinated in spices is goodTry to make sure ther is no water when you put it in use a slotted spoon to lower it to the oilThank you for visiting I hope you enjoy home fried smeltsReply
  3. Tricia July 27, 2010 At 11:20 PMPep, Looks absolutely delicious!! Just in time for summer BBQ!!!Reply
  4. TasteHongKong July 28, 2010 At 2:34 AMI like your decision, you must be proud of it.Reply
  5. Little Corner of Min July 28, 2010 At 4:25 AMThe new picture is really well taken. I am surprise that Indonesian don’t serve their sate with peanut sauce.Reply
  6. Selera Malaysia July 28, 2010 At 4:35 AMHi,Your new picture is way more beautiful than the stolen one. I never been to Indonesia yet but I’ve tasted the dish before and yes, it is a very tasty.AJReply
  7. tigerfish July 28, 2010 At 5:31 AMThey are all so perfectly shaped! I can distinctly see 3 pieces of meat on each skewer which brings me to the point that I heard: Sa-Teh is Hokkien dialect for “3 pieces” – and so satay/sate evolved? ;pReply
  8. Torviewtoronto July 28, 2010 At 6:11 AMLooks delicious lovely pictureTry to fry smelt in a deep pan with only just enough to cover the fish yes it will splash but the taste when marinated in spices is goodTry to make sure ther is no water when you put it in use a slotted spoon to lower it to the oilThank you for visiting I hope you enjoy home fried smeltsReply
  9. Tricia July 28, 2010 At 6:20 AMPep, Looks absolutely delicious!! Just in time for summer BBQ!!!Reply
  10. TasteHongKong July 28, 2010 At 9:34 AMI like your decision, you must be proud of it.Reply
  11. Little Corner of Mine July 28, 2010 At 11:25 AMThe new picture is really well taken. I am surprise that Indonesian don’t serve their sate with peanut sauce.Reply
  12. tigerfish July 28, 2010 At 12:31 PMThey are all so perfectly shaped! I can distinctly see 3 pieces of meat on each skewer which brings me to the point that I heard: Sa-Teh is Hokkien dialect for “3 pieces” – and so satay/sate evolved? ;pReply
  13. ~Lisa~ July 29, 2010 At 3:26 AMSomeone stole your photo! That good for nothing @#$%! This looks amazing and perfect for a BBQ!Reply
  14. Indonesia-Eats July 29, 2010 At 3:32 [email protected] Malaysia: Love your [email protected]: Thanks for the smelt [email protected]: It will be good with refreshing drink [email protected]: [email protected]: Many variants sate in Indonesia, many different sauce to company, not only peanut [email protected]: No idea about the word sate. I have to ask the bahasa Indonesia experts LOL. Those 3 pieces happened coz I scooped 3 tsps.Reply
  15. Indonesia-Eats July 29, 2010 At 5:14 [email protected]: I don’t want to give that person’s link as it will increase his blog traffic. I think I’m going to make more bbq stuffs. Summer is here 🙂Reply
  16. Mom’s the littl July 29, 2010 At 7:40 AMhalaah .. di copet lagi Pep ? anyway, the new picture is more lovely. *tapi tetep kesel kan ..Reply
  17. ~Lisa~ July 29, 2010 At 10:26 AMSomeone stole your photo! That good for nothing @#$%! This looks amazing and perfect for a BBQ!Reply
  18. Indonesia-Eats July 29, 2010 At 10:32 [email protected] Malaysia: Love your [email protected]: Thanks for the smelt [email protected]: It will be good with refreshing drink [email protected]: [email protected]: Many variants sate in Indonesia, many different sauce to company, not only peanut [email protected]: No idea about the word sate. I have to ask the bahasa Indonesia experts LOL. Those 3 pieces happened coz I scooped 3 tsps.Reply
  19. Indonesia-Eats July 29, 2010 At 12:14 [email protected]: I don’t want to give that person’s link as it will increase his blog traffic. I think I’m going to make more bbq stuffs. Summer is here 🙂Reply
  20. Cook with Madin July 29, 2010 At 2:33 PMSo sad about those people stealing photos, that means they don’t have great photos of their recipes. I’m sorry that you have to experienced this kind of juvenile actions. Good for you that you took pictures again. I love the shapes of your bbq you made. This is the kind of sate that I wanted to try and make.Reply
  21. Mom’s the little one July 29, 2010 At 2:40 PMhalaah .. di copet lagi Pep ? anyway, the new picture is more lovely. *tapi tetep kesel kan ..Reply
  22. Cook with Madin July 29, 2010 At 9:33 PMSo sad about those people stealing photos, that means they don’t have great photos of their recipes. I’m sorry that you have to experienced this kind of juvenile actions. Good for you that you took pictures again. I love the shapes of your bbq you made. This is the kind of sate that I wanted to try and make.Reply
  23. Squeaky Gourmet July 29, 2010 At 10:06 PMthe new picture is beautiful–the recipe is perfect!Keep in mind “IMITATION IS THE SINCEREST FORM OF FLATTERY” too!Reply
  24. Squeaky Gourmet July 30, 2010 At 5:06 AMthe new picture is beautiful–the recipe is perfect!Keep in mind “IMITATION IS THE SINCEREST FORM OF FLATTERY” too!Reply
  25. mycookinghut July 30, 2010 At 7:06 PMI love satay!! Looks really delicious!Reply
  26. mycookinghut July 31, 2010 At 2:06 AMI love satay!! Looks really delicious!Reply
  27. Corn Fritters, Dadar Jagung, Perkedel Jagung, Bakwan Jagung | Indonesia Eats February 19, 2012 At 7:11 PM[…] warm cooked rice. To snack them, I just ate them with bites of bird eye chilies or dipping in to sambal kecap. Bookmark on Delicious Digg this post Recommend on Facebook share via Reddit Share with […]Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

JOIN THE LIST

Sign up to get the latest recipes and updates

Popular Recipes

Indonesia Eats-November 25, 2019October 11, 2020December 28, 2019December 24, 2019December 19, 2019