Sateh Recipe – Eats Now

Name: Sateh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces chicken breast, skin on, cut into 1/4-inch cubes; 5 ounces veal tenderloin, cut into 1/4-inch cubes; 5 ounces pork tenderloin, cut into 1/4-inch cubes; 2 cloves garlic, smashed; 2 teaspoons curry powder; 1 teaspoon coriander; 1 lemon, juiced; 2 tablespoons Ketjap (spiced soy bean sauce); Freshly ground salt, to taste; Freshly ground pepper, to taste; 1 small onion, finely sliced; Clarified butter; Clarified butter; 1 medium onion, finely sliced; 2 cloves garlic, finely chopped; 1 teaspoon Kentjoer (Indonesian ground spices); 1/2 teaspoon shrimp sauce; 1 teaspoon brown sugar; Freshly ground salt, to taste; Sambal Oelek (very hot chili pickle), to taste; 1/2 cup peanut butter; 1/2 cup coconut milk; 1/2 cup water

Servings: persons

5 ounces chicken breast, skin on, cut into 1/4-inch cubes
5 ounces veal tenderloin, cut into 1/4-inch cubes
5 ounces pork tenderloin, cut into 1/4-inch cubes
2 cloves garlic, smashed
2 teaspoons curry powder
1 teaspoon coriander
1 lemon, juiced
2 tablespoons Ketjap (spiced soy bean sauce)
Freshly ground salt, to taste
Freshly ground pepper, to taste
1 small onion, finely sliced
Clarified butter
Clarified butter
1 medium onion, finely sliced
2 cloves garlic, finely chopped
1 teaspoon Kentjoer (Indonesian ground spices)
1/2 teaspoon shrimp sauce
1 teaspoon brown sugar
Freshly ground salt, to taste
Sambal Oelek (very hot chili pickle), to taste
1/2 cup peanut butter
1/2 cup coconut milk
1/2 cup water

1
Preheat broiler.
2
Place meats in a large bowl.
3
Add garlic, curry powder, coriander, lemon juice, soy bean sauce, salt, and pepper.
4
Add onion and pour marinade over meats.
5
Soak for one hour.
6
Drain meat and dry with a paper towel.
7
Skewer meat, alternating chicken, veal and pork.
8
Brush with clarified butter to keep moist.
9
Broil for 6 minutes on one side, 4 minutes on the other, with pan 4 inches away from heat.
10
For sauce: Pour clarified butter into heated saucepan and add onion.
11
Add garlic and fry.
12
To this, add ground spices, shrimp sauce and brown sugar.
13
Season with salt and chili pickle.
14
Increase heat and add peanut butter.
15
Stir briskly.
16
Reduce heat to low and add coconut milk and 1/2 cup water.
17
Stir thoroughly and remove from heat.
18
Add pan juices collected from skewers to sauce and serve in a sauceboat alongside meat.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 5 ounces chicken breast, skin on, cut into 1/4-inch cubes, 5 ounces veal tenderloin, cut into 1/4-inch cubes, 5 ounces pork tenderloin, cut into 1/4-inch cubes, 2 cloves garlic, smashed, and more.

Yes, Sateh falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sateh

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