Beef fat satay that's a huge hit behind Gedung Sate in Bandung! It's made with beef fat grilled until it melts and turns fragrant. Served with thick peanut sauce and lontong (compressed rice cakes). The name is unique and the flavor is downright addictive — a legendary Bandung street food.
🧂 Ingredients
🍽️ Servings: 4
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 500g beef fat mixed with meat (diced)
- 3 tbsp Marinade: sweet soy sauce (kecap manis)
- 2 clove garlic, minced
- 1/2 tsp pepper
- 1/2 tsp salt
- 150 g Peanut sauce: fried peanuts
- 3 clove garlic
- 5 chili peppers curly red chili peppers
- 2 tbsp sweet soy sauce (kecap manis)
- 1 tbsp tamarind water
- 200 ml water
- 1 tsp salt
- To serve: Lontong (compressed rice cakes)
- Fried shallots
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👩🍳 Instructions
- 1 Marinate the beef and beef fat in the marinade for 1 hour
- 2 Thread onto satay skewers — alternating meat and fat
- 3 Peanut sauce: coarsely blend the fried peanuts
- 4 Sauté the garlic and chili peppers, then add the peanuts
- 5 Add the sweet soy sauce, tamarind water, water, and salt
- 6 Cook until thickened
- 7 Grill the satay over hot charcoal until the fat melts and becomes fragrant
- 8 Brush with the remaining marinade while grilling
- 9 Serve the satay with peanut sauce, lontong, and fried shallots
💡 Tips
• The best part of the beef fat to use is the gajih (fat cap) that still has some meat attached
• Grill slowly so the fat melts perfectly without burning
• The peanut sauce should be thick — if it's too runny, it won't have as much kick
• Eat it while it's hot so the fat is still melty
📊 Nutrition Facts / serving
450
Calories (kcal)
24g
Protein
30g
Fat
18g
Carbs
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