Cara membuat
- Marinasi daging dengan serai, kunyit, jahe, bawang putih, gula aren, kecap manis, ketumbar, garam, dan minyak selama 4 jam.
- Buat saus kacang: blender kacang tanah sangrai dengan gula aren, asam jawa, air, dan 2 sendok teh marinasi. Rebus dengan api kecil selama 8 menit hingga kental.
- Tusukkan daging ke tusuk bambu rendaman, padat-padat.
- Bakar di atas arang 2-3 menit per sisi sambil diolesi sisa marinasi.
- Tumpuk sate matang di piring saji.
- Sajikan bersama saus kacang, irisan bawang, dan ketupat.
Common questions
Can Sate Brunei be made ahead?
Sate Brunei is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is Sate Brunei spicy?
Sate Brunei as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is Sate Brunei vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is Sate Brunei to make at home?
Sate Brunei sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can Sate Brunei be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
Catatan budaya
Sate Brunei berbagi tradisi dengan sate Indonesia-Melayu. Versi Brunei menggunakan lebih banyak kunyit daripada versi tetangganya, dan sausnya menggunakan gula aren lokal.
