Showing us several popular variations of sate
is Chef Yogi Artana, Sous Chef at Kamandalu Resort and Spa in Ubud, Bali.
Chef Yogi will show us how to make three satays with pork, chicken, and fish,
all flavored with the foundational spice paste — Base Ganep.
[Chef Yogi Artana] As you know, Indonesia has the most diverse and variety of Sate.
Every region has its own type of Sate.
I'm gonna talk a little about Bali.
Just to talk about the stick. Here you are.
One type of Sate using a kind of lemongrass stick.
And this is bamboo.
Another type of Sate.
And this is another sharp, very tiny bamboo stick.
Oh, he's going to do what they call — the feast, minced meat
wrapped in this stick, they call it "Sate Lilit."
And remember, always the Base Ganep is a main ingredient or main spice
used beyond the other type of spices.
Okay, let's do it.
This is mint. You can use wherever. You can use tuna....
[Chef speaking] We use snapper peas.
[Chef Yogi Artana] He uses, uh, snapper.
Or you can use mackerel.
You can use any white fish, or tuna maybe.
Alright?
Yeah, you just do it. This is minced snapper.
And Base Ganep. This is Base Ganep.
The main spice base.
And what else?
This is Palm Sugar.
Torch Ginger. Minced Torch Ginger.
Everything by feeling. This is how the cooking make very authentic.
This is a shredded — finely shredded lime leaf.
Kaffir lime leaf.
Oh.
Kaffir lime leaf juice.
And how about the other spices?
[Chef speaking] This is the fried shallot. [Chef Yogi Artana] Fried shallot?
[Chef speaking] Yeah. This is the fried shallot.
[Chef Yogi Artana] This one? [Chef speaking] Yeah.
[Chef Yogi Artana] Coriander.
Roasted coriander and you ground.
Always using whole kernel, roasted and ground.
Don't roast from the powder.
And what is this?
[Chef speaking] Cumin. Yeah. [Chef Yogi Artana] This is cumin?
[Chef Yogi Artana] Yep.
Also roasted. Roasted and ground.
And then this is white pepper.
And then salt.
[Chef speaking] Coconut Milk.
[Chef Yogi Artana] Yep.
[Chef speaking] And the last — grated coconut.
[Chef Yogi Artana] This grated coconut Finely grated coconut.
And then you mix.
You mix thoroughly until sticky.
Like, you knead the dough.
[ambient noise]
[Chef Yogi Artana] You don't do this with egg. No egg. This is no egg. [Chef speaking] No, no egg.
[Chef speaking] It's sticky from the milk.
Make a small ball. And then put center-stick.
[Chef Yogi Artana] Yeah? And then?
You press a little bit and pull, pull, pull down.
[Chef Yogi Artana] So, it's like a drumstick. [Chef speaking] Like drumstick.
[Chef speaking] This is satay lilit.
[Chef Yogi Artana] This is the satay lilit. But remember, when you don't have this....
You don't want to do this if you find it too complicated.
You can use the same mix to do the fish cake.
Very easy.
You can you can dress anything what you want.
It's also good when you put it... Like in the Western world — mayo.
You put some wasabi powder. This also goes very well with this.
Now we go to the second type of satay — what we call satay gombak.
Literally, gombak can be made desperate.
You're desperate to eat, desperate to whatever you do.
The unique part of this Sate is two layers.
One is boiled pork belly, cut in a cube.
And then it's cooked, and then he will wrap....
...with the minced palms to cover. Okay let's do it.
[Chef speaking] This is the minced pork. [Chef Yogi Artana] Minced pork.
[Chef Yogi Artana] And then, the same. Always go back to Base Ganep.
Shallot.
This is crispy garlic.
You have to....
You don't use a fresh garlic, but it has to be fried crispy.
Minced Garlic.
Terasi. Shrimp paste.
[Chef Yogi Artana] Roasted, huh? [Chef speaking] Uh, fried.
[Chef Yogi Artana] Oh, the fried mince and the fried shrimp paste.
[Chef Yogi Artana] What else? [Chef speaking] Kaffir lime leaf.
[Chef speaking] Kaffir lime.
[Chef Yogi Artana] The juice.
Pepper.
[Chef Yogi Artana] You don't use this? Oh. You also put.... [Chef Speaking] Yes, pepper.
[Chef Yogi Artana] Salt. [Chef Speaking] Some salt.
[Chef Speaking] And palm sugar.
[Chef Yogi Artana] Palm sugar it basically is the reduction of a coconut water,
until caramelized.
[Chef speaking] Okay this all the ingredients. You mix, the same, like the Sate Lilit.
Different — the Sate Lilit and the Sate Gombak.
The Satay Lilit — you stir grated coconut, and then the Sate Gombak — without coconut.
[Chef Yogi Artana] This is without a grated coconut.
You know, I have my own trick — I will put this mixed with mashed potato and fry it.
It would be nice as a snack.
Okay, how you do it?
This one?
[Chef speaking] It's very sticky.
[Chef Yogi Artana] Yes.
[Chef Yogi Artana] Let me help you with this one.
[Chef speaking] This is the minced, uh...
[....]
[Chef Yogi Artana] The minced pork.
[ambient noise]
[Chef speaking] It's like this.
[Chef Yogi Artana] Wow.
*Doong, doong!* It's just like a drum.
[ambient noise]
[Chef speaking] And then the grill.
[Chef Yogi Artana] We will grill until everything is cooked. Right? [Chef speaking] Grill. Until the... Cooked.
[Chef Yogi Artana] You need any sauce for this?
[Chef speaking] No, this without sauce.
[Chef Yogi Artana] All these things without sauce. [Chef speaking] Without sauce.
[Chef Yogi Artana] All this kind of minced Sate without sauce. [Chef speaking] Without sauce.
[Chef Yogi Artana] But you bring to Java, everything, they want ketchup, mayonnaise, they want sweet sauce to go with it.
It doesn't matter. Everybody has their own choice.
[Chef speaking] Now we do the Sate Asam.
[Chef Yogi Artana] If I understand, they say Sate is Sate.
Asam, to my understanding, is sour.
I don't know what is related to sour. It could be [....]
[Chef speaking] That's the name. Not too sour.
I took a taste.
[....]
[Chef Yogi Artana] Oh, Assam, here is....?
Yeah, okay, now I understand.
In Java, Assam means "sour." Here, "assam" is a stick to poke the meat....
....For the Sate is assam.
Now you use this. What kind of meat me are using?
[Chef speaking] We are using chicken meat. [Chef Yogi Artana] Can I use pork?
[Chef speaking] Yeah you can use the pork meat. Lamb is okay. [Chef Yogi Artana] Lamb?
[Chef Yogi Artana] You can do anything you want. [Chef speaking] You can do anything. Seafood is okay.
[Chef speaking] Fish. Grilled fish is okay.
[Chef Yogi Artana] Chicken meat.
I don't know. When I'm.... I personally prefer chicken thigh for Sate.
Same. Go back to same basic Base Ganep.
Shrimp Paste.
[....]
[...]
Torch ginger.
You need this? This is coriander.
Cumin.
Palm sugar.
You can also use in place of palm sugar, use sweet soy sauce.
[chef speaking] Kaffir lime juice .
Kaffir Lime Leaf.
Salt.
And the white pepper.
Mix.
[Chef Yogi Artana] You keep how long? You marinate?
[Chef speaking] Uh, 30 minutes.
[Chef Yogi Artana] 30 minutes to marinate and then you grill it. [Chef speaking] 30 minutes to marinate and then you grill it.
[Chef Yogi Artana] This is also without sauce.
[Chef speaking] Without sauce. [Chef Yogi Artana] Also without sauce because it's already marinated.
[Chef speaking] If you want to put sauce, it's okay. Just normally — without sauce.
If you put the peanut sauce or soy sauce....
[Chef Yogi Artana] Well, I think with this kind of marinade, it is too complicated if you put the peanut sauce.
Maybe the closest you can do is you just use the sweet soy sauce with a dash of lemon,
....chop the tomato....
Green tomato, red tomato, some chili, some shallot....
....just to trim down the sweet soy sauce.
But personally, I like this with a pork belly meat.
With the layer of fat, you burn the fat, just so aromatic.
[Chef Yogi Artana] Three sticks? [Chef speaking] Three sticks.
[Chef Yogi Artana] Three pieces of meat per stick.
This is considered lots in Java.
In Java, it is smaller.
There's one common question normally being asked.
Why must have different type of skewer?
Let's say this one.
This is fish. Indonesians always believe fish is very fishy,
so the sticks they use is the stem of galanga.
....Just to get rid of fishy smell.
Then, for this, why need this with the sharp? Because he has to poke the pork.
Like this.
Before wrapping the mince.
And this one — just chicken. Pieces is enough with the stick.
Now, it's the grilling time. This is one the most fun,
but very important you have to check the temperature you burn.
What you are using here is a coconut shell charcoal.
You have to light it first, get rid of the flame afterward.
Remember the ashes to burn slowly this type of Sate.
But another thing which is very important....
This is very sensible use of process.
Very natural. You can use it to brush with the oil.
Ok, then you grill.
Must be very careful when you grill this kind of thick Sate.
You have to control your heat. Don't burn.
Because once burn, you get outside burned, inside still raw.
[Sizzling Sounds]
I personally like the Sate with the burn marks.
Because it imparts a roasty flavor.
When I'm in Java or in Jakarta to find some specific Sate place,
I only look for the smoke is all over the place.
There will be the good Sate. The sign of good Sate.
[Sizzling sounds]
This is the most complex version of Sate with very....
....A lot of mixes in the spices, in the meat, in the mincemeat.
But when you see the Java Sate, Ayam or chicken Sate,
basically there is no marinade on the chicken!
They just dip them in the peanut sauce and sweet soy sauce....
....as just a quick marinade. And then you eat with the peanut sauce.
The peanut sauce is consists of red chili, shallot, garlic....
And the what you call it, the [...]?
The aromatic ginger or Kencur.
That is very important.
That particular Sate is coming from the region called Madura,
in the northern part — northern island of Surabaya.
So, this looks nice....