Sate Maranggi
A Sundanese satay from Purwakarta, West Java, whose documented history credits a specific originator, a Central Javanese vendor known as 'Mak Anggi' in Plered during the 1960s, alongside a longer thread of Chinese-Sundanese cultural exchange in West Java. It was named Indonesian national intangible cultural heritage in September 2023, a real, specific status — not a UNESCO designation, a distinction worth keeping precise. Sate maranggi is genuinely different from the site's existing satay dishes: unlike Sate Padang's thick, spicy offal-based sauce, or Sate Lilit's minced fish or chicken molded around lemongrass skewers, maranggi uses cubed whole-muscle beef or goat marinated directly in sweet soy sauce (kecap manis), garlic, and spices before grilling, and it's served with a fresh tomato-shallot-chile sambal rather than the peanut sauce most other Indonesian satay relies on.
⚠ Contains: Soy, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 600g beef or goat, cut into cubes
- 4 tbsp kecap manis (sweet soy sauce)
- 4 cloves garlic, minced
- 2 shallots, minced
- 1 tsp black pepper
- 1 tsp coriander, ground
- 1 tbsp sugar
- 2 tomatoes, diced
- 2 shallots, thinly sliced (for the sambal)
- 2 bird's eye chiles, minced
- Bamboo skewers
Steps
- Marinate the meat cubes in kecap manis, garlic, shallots, pepper, coriander, and sugar for 2-3 hours.
- Thread the meat onto skewers.
- Grill over charcoal, basting with the marinade, until charred and cooked through.
- Make the sambal by combining the diced tomato, sliced shallots, and chiles with a little salt and lime juice.
- Serve the skewers with the fresh sambal on the side.