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sate makassar

Makassar Beef Satay (Sate Makassar)

Makassar Beef Satay, or Sate Makassar, is a unique Indonesian satay from South Sulawesi. Unlike the sweeter Javanese-style satay, this version combines tender beef skewers with a rich, creamy peanut sauce infused with coconut milk and a tangy kick from belimbing wuluh (Indonesian sour starfruit). Don’t worry if you can’t find some of the traditional ingredients – we’ve included easy substitutions so you can enjoy this exotic dish right in your own kitchen.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Indonesian, Makassar
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Beef Marinade
  • 1 lb 450 g beef tenderloin or sirloin, cut into ¾-inch cubes
  • ½ cup 120 ml coconut milk
  • 5 shallots or small red onions
  • 3 cloves garlic
  • 1 tsp ground coriander
  • 1 tsp ground black pepper
  • ¼ tsp ground cumin
  • 1- inch piece galangal lengkuas – use ginger if unavailable
  • 1 stalk lemongrass serai, white part only
  • 2 tbsp palm sugar gula merah – or brown sugar
  • ½ tsp fennel seeds adas – optional, adds aroma
  • 1½ tsp salt
  • 20 bamboo skewers soaked in water
For the Peanut Sauce
  • 8 shallots
  • 3 cloves garlic
  • 1 tsp shrimp paste terasi – optional
  • 3 tbsp palm sugar gula merah
  • 1½ tsp salt
  • 7 oz 200 g roasted peanuts, peeled and ground
  • 1 can 13.5 oz / 400 ml coconut milk
  • 2 tbsp sliced Thai chilies or ½ tsp chili flakes
  • 4 pieces belimbing wuluh Indonesian sour starfruit – see notes for substitutes
  • 3 tbsp vegetable oil

Instruction
 

Prepare the Marinade
  1. Blend shallots, garlic, coriander, black pepper, cumin, galangal, lemongrass, palm sugar, fennel seeds, and salt into a paste.
  2. Mix the paste with coconut milk. Coat beef cubes well.
  3. Marinate for at least 1 hour in the refrigerator (up to overnight for best flavor).
Skewer and Grill
  1. Thread marinated beef onto bamboo skewers.
  2. Grill over charcoal or a stovetop grill pan, basting occasionally with leftover marinade and a little sweet soy sauce if desired, until cooked and slightly charred (10–12 minutes).
Make the Peanut Sauce
  1. Blend shallots, garlic, shrimp paste, palm sugar, and salt into a paste.
  2. Heat oil in a saucepan over medium heat. Sauté the spice paste until fragrant and oil separates.
  3. Add ground peanuts, mix well. Gradually pour in coconut milk, stirring continuously.
  4. Simmer on low heat until thick and oily (10–15 minutes).
  5. Add chilies, then stir in belimbing wuluh (or substitute) just before turning off the heat.
Serve
  1. Arrange satay on a plate, drizzle with peanut sauce, and serve with steamed rice or lontong (rice cakes).

Notes

  • Belimbing wuluh (Indonesian sour starfruit) → Substitute with 1 tbsp lime juice or 1 tbsp lemon juice. For extra tang, add a few thin slices of green apple.
  • Terasi (shrimp paste) → Replace with ½ tsp fish sauce or ¼ tsp anchovy paste for umami depth.
  • Galangal (lengkuas) → Use fresh ginger plus a little extra lemongrass for a similar aroma.
  • Palm sugar (gula merah) → Brown sugar or coconut sugar works well.
  • Sweet soy sauce (kecap manis) → Optional; available online (brands like ABC), or mix regular soy sauce with a little brown sugar.
  • For grilling: A stovetop grill pan or oven broiler works if charcoal is not available.