Best 6 Sate Komo Indonesian Beef Sate Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

**Sate Komoh: A Culinary Journey to Indonesia's Exquisite Beef Satay Dish**

In the realm of Indonesian cuisine, sate komoh stands as a culinary masterpiece, captivating the taste buds with its symphony of flavors. Originating from the vibrant island of Lombok, this dish showcases the essence of Indonesian culinary artistry. Picture tender beef cubes, marinated in a tantalizing blend of spices and herbs, then expertly grilled over hot coals. The result is a symphony of smokiness, savoriness, and a touch of spice that dances on the palate. This article presents a comprehensive guide to sate komoh, delving into its rich history, traditional preparation methods, and the unique flavors that make it a beloved dish in Indonesia and beyond. We will explore variations of sate komoh, including the popular sate komoh kuah, a delectable beef satay immersed in a rich and flavorful broth. Additionally, we will provide step-by-step recipes for both the classic sate komoh and its kuah variation, empowering you to recreate this culinary gem in the comfort of your own kitchen.

Here are our top 6 tried and tested recipes!

INDONESIAN BEEF SATAY WITH SPICY PEANUT SAUCE



Indonesian Beef Satay with Spicy Peanut Sauce image

Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant dipping sauce. Here we serve seasoned marinated steak with a spicy peanut sauce for dipping. A simple cucumber salad is a cooling counterpoint to the beef satay.

Provided by Bruce Aidells

Categories     Healthy Flank Steak Recipes

Time 3h30m

Number Of Ingredients 29

2 tablespoons lime juice
1 tablespoon finely chopped lemongrass, tender inner stalk only (see Notes), or 2 teaspoons freshly grated lime zest
1 tablespoon reduced-sodium soy sauce
1 tablespoon fish sauce (see Notes)
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon brown sugar
1 teaspoon ground turmeric
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon freshly ground pepper
1 ½ pounds skirt steak, flank or other beef steak, trimmed
½ cup finely chopped onion
2 teaspoons peanut oil or canola oil
2 teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon finely chopped lemongrass, tender inner stalk only, or freshly grated lime zest
½ cup “lite” coconut milk
¼ cup unsalted natural peanut butter
1 tablespoon fish sauce
1 tablespoon ketchup
1 tablespoon lime juice, or to taste
1 teaspoon brown sugar, or to taste
1 teaspoon Asian chile sauce, such as Sriracha, or other hot sauce, or to taste
1 English cucumber, quartered lengthwise and cut into 1/8-inch-thick slices
¼ cup rice vinegar
1 teaspoon sugar, or to taste
Pinch of salt, or to taste
1/4 cup chopped fresh cilantro (optional)

Steps:

  • To marinate steak: Combine lime juice, lemongrass (or lime zest), soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and pepper in a small bowl. Cut steak on the bias across the grain (see Tip) into thin, 1- to 2-inch-wide strips. Place in a sealable gallon-size plastic bag, add the marinade and turn to coat. Refrigerate for at least 2 hours and up to 12 hours.
  • To prepare dipping sauce: Combine onion and oil in a small saucepan. Cover and cook over medium-low heat, stirring occasionally, until soft, about 5 minutes. Stir in garlic, ginger and lemongrass (or lime zest); cook, stirring frequently and reducing the heat as necessary to prevent overbrowning, 2 minutes more. Add coconut milk, peanut butter, fish sauce, ketchup, lime juice, brown sugar and hot sauce; cook, stirring, until well blended. If necessary, thin with a little water to the desired consistency. Adjust seasoning with lime juice, brown sugar and/or hot sauce. Cover and refrigerate for up to 3 days.
  • To prepare cucumbers: Combine cucumber, vinegar, sugar and salt in a medium bowl. Stir in cilantro (if using). Taste and add more sugar and/or salt if desired. Set aside.
  • To prepare satays: Preheat a gas grill to medium heat or prepare a medium-heat fire in a charcoal grill. (No grill? See Broiler Variation.)
  • Remove the steak from the marinade (discard marinade). Thread onto skewers, 1 strip per skewer. Grill, turning once, 2 to 3 minutes per side for medium. (If necessary, grill the satays in two batches.)
  • Warm the dipping sauce, if desired. Serve the satays with the sauce and the cucumbers.

Nutrition Facts : Calories 297.1 calories, Carbohydrate 12.5 g, Cholesterol 64.5 mg, Fat 16.6 g, Fiber 1.4 g, Protein 25.2 g, SaturatedFat 5.5 g, Sodium 585.5 mg, Sugar 5.8 g

HOW TO MAKE BEEF SATAY



How to Make Beef Satay image

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Indonesian

Time 2h30m

Yield 4

Number Of Ingredients 14

1 tablespoon grated fresh ginger root
4 cloves garlic, crushed
2 tablespoons minced onion
¼ cup packed brown sugar
¼ cup fish sauce
2 tablespoons vegetable oil
2 tablespoons soy sauce
2 tablespoons ground coriander
1 tablespoon ground cumin
½ teaspoon ground turmeric
⅛ teaspoon cayenne pepper
1 2-inch piece of fresh lemon grass (white part only)
2 pounds beef top sirloin, trimmed
4 12-inch long metal skewers

Steps:

  • Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
  • Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
  • Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
  • Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.

Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g

INDONESIAN BEEF SATé (SATAY) WITH SWEET SOY SAUCE



Indonesian Beef Saté (Satay) With Sweet Soy Sauce image

Southeast Asian marinated and skewered meat with a sweet soy dipping sauce. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. Serves 6 with rice for dinner or 18 as an appetizer on it's own.

Provided by littleturtle

Categories     Steak

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 cup salad oil
1/4 cup lemon juice
1/4 cup soy sauce
2 garlic cloves
1 large onion, cut into chunks
2 hot red chili peppers, sliced
3 tablespoons fresh coriander, chopped
1/4 cup roasted peanuts
1 teaspoon sesame oil
2 tablespoons brown sugar
1/2 teaspoon pepper
3 lbs beef sirloin, cut into 1-inch cubes
bamboo skewers, soaked for 1/2 hour in cold water so they don't burn or metal skewer
2/3 cup soy sauce
1 tablespoon dark molasses
1 tablespoon brown sugar

Steps:

  • Combine all marinade ingredients and purée in blender or food processor.
  • Allow beef to marinate in this mixture for at least 2 hours.
  • Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven.
  • Mix together sauce ingredients, and serve skewers with dipping sauce and rice.

Nutrition Facts : Calories 680, Fat 43.5, SaturatedFat 13.7, Cholesterol 170.1, Sodium 2659.9, Carbohydrate 18.6, Fiber 1.9, Sugar 11.8, Protein 53.6

SATE KOMO (INDONESIAN BEEF SATE)



Sate Komo (Indonesian Beef Sate) image

Provided by Molly O'Neill

Categories     appetizer

Time 30m

Yield 8 servings

Number Of Ingredients 7

3 pounds beef round or sirloin, cut into 3/4-inch cubes
1/2 cup unsweetened coconut milk
1 1/4 cups grated coconut
2 1/2 teaspoons granulated sugar
1/2 cup plus 2 tablespoons dark soy sauce
1 to 2 tablespoons seeded, finely chopped red or green bird chilies (see note)
6 wooden or bamboo skewers, soaked in hot water for 10 minutes

Steps:

  • In a large bowl, combine all the ingredients, mixing well. Set aside at room temperature to marinate for 15 minutes.
  • Preheat the broiler or a grill. Slide the beef cubes onto the skewers, using 4 to 5 cubes per skewer. Press the beef into the marinade to get as much of the coconut as possible to cling to the meat. Grill, turning once, until browned and cooked to the desired doneness, 3 to 6 minutes per side. Serve immediately.

INDONESIAN BEEF SATE



Indonesian Beef Sate image

This recipe was featured in a June 1981 issue of Bon Appetit magazine. It is part of the "Cooking Class" section and showcased were Easy Oriental Barbeque recipes. These can be served as a main course or as part of a buffet.Freezing the beef for 10-15 minutes will make slicing it into thin strips easier.

Provided by Leslie in Texas

Categories     Meat

Time 41m

Yield 10 buffet servings, 6 serving(s)

Number Of Ingredients 12

1/4 cup vegetable oil
1 cup finely chopped onion
4 garlic cloves, finely chopped
1 teaspoon grated fresh ginger
3/4 cup water
3 tablespoons dark soy sauce
4 teaspoons chili powder
1 tablespoon creamy peanut butter
1 tablespoon turmeric
1 teaspoon brown sugar
1/2 teaspoon finely grated lemon peel
2 lbs flank steaks, sliced crosswise into strips 1/8 inch thick

Steps:

  • For Marinade.
  • Heat oil in skillet over medium-high heat.
  • Add onion,garlic and ginger and saute until onion is soft.
  • Add remaining ingredients and stir to make smooth paste.
  • Reduce heat and simmer 2 minutes.
  • Add meat, stirring to coat well.
  • Remove from heat and let stand until room temperature.
  • Thread meat onto skewers, weaving strips in and out to pack tightly.
  • Prepare hibachi or grill or preheat broiler.
  • Cook meat 3 to 4 inches from heat source, basting once with any remaining marinade, until crisp and browned, about 3 minutes on each side.

Nutrition Facts : Calories 377.7, Fat 23.4, SaturatedFat 6.8, Cholesterol 62, Sodium 616.6, Carbohydrate 6.9, Fiber 1.5, Sugar 2.5, Protein 34.4

INDONESIAN SATAY



Indonesian Satay image

This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.

Provided by Bunda Estherlita Suryoputro

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h

Yield 6

Number Of Ingredients 16

3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
¼ cup minced onion
1 clove garlic, peeled and minced
1 cup water
½ cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers

Steps:

  • In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
  • Preheat the grill for high heat.
  • Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g

Tips:

  • Use high-quality beef for the best flavor. Look for cuts that are well-marbled with fat, such as rib-eye or sirloin.
  • Marinate the beef for at least 30 minutes, or up to overnight. This will help to tenderize the meat and infuse it with flavor.
  • Use a sharp knife to slice the beef against the grain. This will help to prevent the meat from becoming tough.
  • Don't overcrowd the skewers. Leave some space between the pieces of meat so that they can cook evenly.
  • Cook the sate over a medium heat until the beef is cooked through. This will take about 10-12 minutes.
  • Serve the sate with your favorite dipping sauce. Some popular options include peanut sauce, kecap manis, or sambal.

Conclusion:

Sate komo is a delicious and easy-to-make Indonesian dish that is perfect for a party or potluck. The beef is tender and flavorful, and the peanut sauce is creamy and rich. With a little planning, you can have this dish on the table in no time. So next time you're looking for a new and exciting recipe, give sate komo a try!

Related Topics