Sate Maranggi Purwakarta (Maranggi Satay from Purwakarta)

Indonesian Cuisines - Colloqually referred to as maranggi, this West Java culinary icon is a locals’ favorite. There are two regions in the province that claim to be the birthplace of maranggi: Cianjur and Purwakarta. In Cianjur, maranggi is strictly made from beef. In Purwakarta, it is more common for locals to use lamb, though beef remains equally popular.

Indonesian Cuisines - Sate Maranggi Purwakarta

Hours of marinating in kecap manis (sweet soy sauce) and coriander result in tender and flavorful meat. The coriander is well absorbed by the meat, bringing out a taste similar to that of dendeng (thinly sliced, dried meat).

In Cianjur, maranggi is served with pale yellow nasi uduk (rice cooked in coconut milk) or ketan bakar (grilled glutinous rice). Because of its rich seasoning, there is no need for the usual sate condiments of peanut-based sauce or sambal kecap manis (chili condiment made with chili and sweet soy sauce). However, as Sundanese tradition would have it, it is common to find thinned sambal oncom (chili condiment made from oncom or fermented soybean waste) as a dip for the ketan bakar or nasi uduk.

Maranggi bears resemblance to Sate Sapi Manis in East Java, Sate Matang in Aceh, or even Sate Kajang from Malaysia. All are made from beef marinated in sweet seasoning that is rich in coriander.

it is believed that maranggi and such sweet beef sate might have been an adaptation of Chinese Peranakan culinary. In Central Java and West Java, descendants of Chinese immigrants marinate pork with similar sweet and aromatic seasoning. This is different from the case of Minahasa, where locals prefer to marinade their Ragey (pork sate) with spicy seasoning.



INGREDIENTS (about 20 skewers):

• 900 gr tenderloin meat
•        5 tablespoons sweet soy sauce to marinade the meat
• 150 gr palm sugar, minced
•        8 10 tablespoons sweet soy sauce to complement the tomatoes pickles
•        25 pcs skewers
  

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GROUND SPICES:

• 24 gr 10-12 pcs garlic cloves
• 180 gr 15-18 pcs shallots
• 10 gr 2 tablespoons coriander, lightly toasted 
•      1 1/2-2 teaspoons salt
•      2 1/2-3 tablespoons thick tamarind juice
  

TOMATO PICKLES:

• 100 gr 2 pcs red tomatoes, sliced
• 40 gr 4 pcs shallots, sliced
• 8 gr 6-8 pcs black bird's eye chilies, siiced
•        1 1/2 tablespoons vinegar 5%

DIRECTIONS:

1. Cut the meat into dices by the size of 1 1/2  - 2 cm. Mix with palm sugar,  sweet soy sauce and ground spices. Stir well combine. Marinade between 30-60 minutes (It will be better to let the meat marinade in the refrigerator overnight)

2. Threat 4-5 pieces of meat onto the skewers. Grill the sate over charcoal, turning and basting often until all sides are browned and cooked through. The meat should be well cooked, but not too dry.

3. Tomato pickles: mix chilies, tomatoes and shallots. Add vinegar. Serve with sweet soy sauce to complement the sate

4. Sate ca be served with rice or rice cakes.

Happy Cooking and enjoy Sate Maranggi

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