Ingredients

  • Serves 2-4 people
  • 500 g beef tendon

    Skewers for the beef tendon

     

    Satay Seasoning:

    150 g peanuts, fried or toasted

    30 g shallots

    20 g garlic

    15 g candlenut

    50 g curly red chili

    20 g red cayenne pepper

    2 kaffir lime leaves

    65 ml coconut milk

    30 g sweet soy sauce

    60 g brown sugar

    8 g sugar

    7 g salt

    5 g chicken stock powder

    300 ml water

     

Sate Kikil (Beef Tendon Satay)
Recipe Courtesy of
Asian Food Network

Sate Kikil (Beef Tendon Satay)

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Sate Kikil is unique in that it uses gravel. In Jepara, Central Java this dish is popularly known as Sate Cecek. Whereas in Bogor, near Jakarta, it’s known as Sate Cungkring. Whatever its name, this is one dish that should go on every foodies’ list. The gravel is boiled, so that the texture becomes tender and marinated in a tantalizingly fragrant, sweet, spicy, tangy and salty blend. Combined with peanut sauce it is the perfect tea time snack for one or enjoyed with friends.
  • Easy
  • 40 min
  • 30 min
  • 15 min
  • 2 steps
  • 16 Ingredients
  • Easy
  • 2 steps
  • 16 Ingredients
  • 40 min
  • 30 min
  • 15 min

Instructions

  1. Making Peanut Sauce

    • Fry shallots, garlic, candlenut, curly red chili, and red cayenne pepper until half cooked.

    • Blend the par-fried ingredients together with peanuts and 300 ml of water until smooth.

    • Pour the blended peanut sauce into a pan and add the lime leaves. Cook for 20 minutes over medium heat, stirring continuously until the sauce is thickened, and the oil starts to separate. Add the rest of the ingredients and keep stirring until the ingredients are evenly mixed then set aside.

    Making Peanut Sauce


  2. Making Beef Tendon Satay

    • Clean and boil the beef tendon for 30 minutes.

    • Cut into 1 cm cubes.

    • Then skewer about  4 - 5 pieces of beef tendon per skewer.

    • Slather 100g of peanut sauce on each skewered beef tendon.  Grill the beef tendon satay while basting it with peanut sauce evenly until browned, then set aside.

    Making Beef Tendon Satay


Plate and Serve!

 

Prepare a serving plate, arrange the beef tendon satay on plate, and pour the remaining peanut sauce on the satay.

 

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g beef tendon

      Skewers for the beef tendon

       

      Satay Seasoning:

      150 g peanuts, fried or toasted

      30 g shallots

      20 g garlic

      15 g candlenut

      50 g curly red chili

      20 g red cayenne pepper

      2 kaffir lime leaves

      65 ml coconut milk

      30 g sweet soy sauce

      60 g brown sugar

      8 g sugar

      7 g salt

      5 g chicken stock powder

      300 ml water

       

    Nutrition
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