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Satai Pusut

Serve: 5 Person

A smokey satai with shredded coconut mixed into spiced minced meat

  • 1 kg minced meat (beef, chicken, or fish)
  • ½ glass (100 ml) thick coconut milk
  • 5 red curly chilies, finely sliced then fried
  • 2 tablespoon fried shallot
  • Bamboo skewer
  • 1 small lime

Spice Paste:

  • 2 red curly chilies, chopped
  • 10 shallots, chopped
  • 4 clove garlic, chopped
  • 1 thumbsize greater galangal, crushed
  • 1 thumbsize ginger, crushed
  • 1 thumbsize turmeric
  • ½ thumbsize kaempferia galangal
  • 1 teaspooon shrimp paste
  • Salt

Satai from the Island of Lombok, made of minced meat mixed well with spices and wrapped onto a bamboo skewer before grilling them on an open fire.


  1. Mix minced meat with spice paste until evenly mixed.
  2. Slowly add thick coconut milk, and mix well until mixture is easy to shape. Add in fried chili and fried shallot, mix well.
  3. Wrap mixture onto bamboo skewer until it resembles satai lilit.
  4. Baste griller with oil to avoid satai from sticking to it later. Place satai on griller and grill on an open fire until meat turns darker and firmer, and is cooked inside. Remove.
  5. Add a dash of lime juice before serving, if you like.
Dapur Rasamasa

This recipe has been tested in Dapur Rasamasa (Rasamasa Kitchen)


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