Sate Maranggi

5 from 1 vote

This famous beef satay from Purwakarta, West Java, is marinated in a flavorful mix of spices and sweet soy sauce that caramelizes beautifully on the grill. It’s served with a refreshing tomato, shallot, and chili sambal that cuts through the richness of the meat.

Prep Time1

Cook Time20

Total Time1 20

Course: Dinner, Lunch, Main Course

Cuisine: Asian, Indonesian

Servings: skewers

Calories: 25kcal

Author: Claudia

Equipment

1 grilling pan
35 bamboo skewers

Ingredients

400 gr beef shank

Marinade sauce

6 pcs garlic
12 pcs shallots
5 cm galangal
2 tsp coriander seeds
3 tbsp tamarind water
1 tbsp sweet soy sauce
½ tbsp palm sugar
1 tsp salt
1 tsp pepper
1 tsp mushroom powder optional

Tomato Chili Condiment

2 tomatoes
5 chilis small and red (the spicy one)
15 green chilis
1 garlic
3 shallots
2 lime
1 tsp salt
2 tsp sugar

Instructions

Slice the beef thinly against the grain. This helps keep the meat tender after marinating and grilling. Place the sliced beef in a bowl. In a blender, combine garlic, shallots, galangal, coriander seeds, tamarind water, sweet soy sauce, palm sugar, salt, pepper, and mushroom powder. Blend until smooth.
Pour the blended spices over the beef and mix well until all the slices are coated evenly. Cover with cling wrap and chill for at least 1 hour or overnight for a deeper flavor. After marinating, thread the beef onto skewers, about 3 to 5 slices per skewer.
Heat a grill pan and brush lightly with oil to prevent sticking. Grill the skewers until both sides are browned or slightly charred.
For the tomato chili sambal, grind red chilies, green chilies, garlic, shallots, and tomato using a stone pestle. Add salt, sugar, and a squeeze of lime, then mix well.
Serve the Sate Maranggi on a plate lined with banana leaves, topped with sweet soy sauce and fried shallots. Add the tomato chili sambal, cucumber slices, and sliced shallots on the side and enjoy the smoky, juicy flavor while it’s still warm!

Video

Notes

Choose the right cut - Beef tenderloin gives the juiciest bite, while shank adds that traditional chewy texture many locals love. Whichever you use, always slice thinly against the grain so the fibers break down easily when grilled.
Marinate long for flavor - An hour works fine, but if you have time, marinate overnight. The tamarind, soy sauce, and spices will seep deep into the meat, giving that signature sweet-savory flavor Sate Maranggi is known for.
Use bamboo skewers soaked in water - If you’re grilling over charcoal or a hot pan, soak the skewers for 15–30 minutes before using. It prevents them from burning and helps the meat cook evenly.
Don’t skip the sambal - That tomato and shallot chili sambal is what makes this dish so special. The freshness cuts through the richness of the beef, just like how it’s served in Purwakarta.
Grill over medium heat - High heat burns the sugar in the sweet soy sauce too quickly. Keep it medium and steady to let the beef caramelize beautifully without turning bitter.

Nutrition