Chef Joost
Ajam Besengek
Ajam Besengek is the golden chicken stew of the Indo-Dutch table: coconut milk, turmeric, and candlenut cooked down until the sauce clings to the meat like memory.
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Saté Babi
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Pork on a bamboo skewer, ketjap lacquered at the edges, peanut sauce waiting beside it: saté babi is the Indo-Dutch table speaking plainly and very well.
Appetizers & Snacks
Dutch
Dinner Party
BBQ
Celebration
30 min
Active Time
15 min cook•2 hr 45 min total
Yield4 servings, about 16 skewers
The first time I understood the Indo-Dutch table, it wasn't in a book. It was at a family table where the rice was passed with military seriousness, the sambal was treated with proper caution, and the saté disappeared before any polite person could pretend not to count the skewers. History and cookery, they cannot be separated, especially when history comes glossed with ketjap manis, sweet soy sauce, and a little char from the grill.
The name already tells you where the dish has travelled, but it tells it quietly. Saté entered Dutch through Indonesian and Malay sate, and babi means pork. That last word matters. This is not the Muslim street-food satay of Java, where goat or chicken would be the safer guest. Saté babi belongs to other tables too: Chinese-Indonesian, Balinese, Christian Indonesian, and the Indo kitchens that came to the Netherlands after empire ended and memory had to be cooked again in smaller rooms.
But let me tell you a secret: the Dutch did not adopt saté as an exotic ornament. They made it weekday food, party food, barbecue food, borrelhapje, the little bite served with drinks. The method is simple because it should be. Cut pork with enough fat to forgive the fire, marinate it until the ketjap stains it dark, grill it fast, and keep the peanut sauce warm and loose. Hou het altijd simpel, always keep it simple. A skewer should taste of smoke, salt, sweetness, garlic, and the long road home.
Saté entered Dutch food culture through the former Dutch East Indies, where sate was already a broad family of skewered meats served with regional sauces; the Dutch spelling saté preserves that colonial-era borrowing. Rijsttafel, the many-dish rice table developed in the nineteenth-century colonial Indies and later carried to the Netherlands by Indo-European repatriates after 1945 and 1949, made saté one of its most recognizable dishes. Saté babi, specifically pork satay, marks the non-halal branches of the Indo-Dutch table, especially Chinese-Indonesian, Balinese, and Indo home cooking.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
pork shoulder or pork neck
Quantity
700g
cut into 2.5cm cubes
ketjap manis
Quantity
4 tablespoons
neutral oil
Quantity
2 tablespoons
lime juice or lemon juice
Quantity
2 tablespoons
garlic cloves
Quantity
3
finely grated
shallots
Quantity
2
finely grated
ground coriander
Quantity
2 teaspoons
ground cumin
Quantity
1 teaspoon
sambal oelek
Quantity
1 teaspoon
or more to taste
salt
Quantity
1/2 teaspoon
bamboo skewers
Quantity
16
soaked in water for 30 minutes
smooth peanut butter
Quantity
200g
coconut milk
Quantity
250ml
ketjap manis
Quantity
2 tablespoons
lime juice or lemon juice
Quantity
1 tablespoon
garlic clove
Quantity
1
finely grated
sambal oelek
Quantity
1 teaspoon
brown sugar (optional)
Quantity
1 teaspoon
warm water
Quantity
as needed
to loosen the sauce
fried shallots (optional)
Quantity
to serve
cucumber slices (optional)
Quantity
to serve
| Ingredient | Quantity |
|---|---|
| pork shoulder or pork neckcut into 2.5cm cubes | 700g |
| ketjap manis | 4 tablespoons |
| neutral oil | 2 tablespoons |
| lime juice or lemon juice | 2 tablespoons |
| garlic clovesfinely grated | 3 |
| shallotsfinely grated | 2 |
| ground coriander | 2 teaspoons |
| ground cumin | 1 teaspoon |
| sambal oelekor more to taste | 1 teaspoon |
| salt | 1/2 teaspoon |
| bamboo skewerssoaked in water for 30 minutes | 16 |
| smooth peanut butter | 200g |
| coconut milk | 250ml |
| ketjap manis | 2 tablespoons |
| lime juice or lemon juice | 1 tablespoon |
| garlic clovefinely grated | 1 |
| sambal oelek | 1 teaspoon |
| brown sugar (optional) | 1 teaspoon |
| warm waterto loosen the sauce | as needed |
| fried shallots (optional) | to serve |
| cucumber slices (optional) | to serve |
Equipment Needed
- •16 bamboo skewers
- •Grill, grill pan, or heavy skillet
- •Small saucepan for peanut sauce
Instructions
- 1
Marinate the pork
Put the pork in a bowl with the ketjap manis, oil, lime juice, garlic, shallots, coriander, cumin, sambal, and salt. Turn everything through with your hands until the meat is dark and glossy. Cover and refrigerate for at least 2 hours, or overnight if the table can wait.
- 2
Soak the skewers
Soak the bamboo skewers in water for 30 minutes. Bamboo is a useful servant but a poor martyr; soaked skewers char at the tips instead of burning through before the pork is cooked.
- 3
Thread the meat
Thread 4 or 5 pieces of pork onto each skewer, leaving a little space between pieces so the heat can reach the edges. Do not pack them like luggage. Saté wants browned corners, and browned corners need air.
- 4
Make peanut sauce
Warm the peanut butter, coconut milk, ketjap manis, lime juice, garlic, sambal, and brown sugar in a small saucepan over low heat, stirring until smooth. Add warm water a spoonful at a time until it pours thickly from the spoon. Keep it warm, not boiling; peanut sauce turns sulky and grainy when bullied.
- 5
Grill the saté
Heat a barbecue, grill pan, or heavy skillet until properly hot. Grill the skewers for 8 to 10 minutes, turning often, until the pork is cooked through and the ketjap has lacquered the edges dark brown. A little char is welcome. Black sugar is bitterness, so move any skewer that is catching too fast.
- 6
Serve at once
Lay the skewers on a platter and spoon a little peanut sauce over them, with the rest in a bowl for dipping. Scatter with fried shallots and serve cucumber slices alongside for cool crunch. This is borrel food, rijsttafel food, barbecue food: it belongs wherever people reach across the table.
Chef Tips
- •Use pork shoulder or neck, not lean loin. Fat is not decoration here; it keeps the skewers juicy while the ketjap darkens over the fire.
- •Ketjap manis is not ordinary soy sauce with optimism. It is thick, sweet, and dark, and the marinade depends on that syrupy body.
- •If using wooden skewers on a barbecue, leave the bare handles hanging over the cooler edge of the grill. The meat needs heat, the handle does not.
- •Make the peanut sauce looser than you think. It thickens as it stands, and a proper saté sauce should coat the skewer, not sit on it like mortar.
Advance Preparation
- •The pork can be marinated up to 24 hours ahead and kept covered in the refrigerator.
- •The peanut sauce can be made 2 days ahead; reheat gently with a splash of warm water until smooth.
- •Thread the skewers a few hours before cooking and keep them covered and refrigerated.
Frequently Asked Questions
Nutrition Information
1 serving (about 295g)
Calories
910 calories
Total Fat
66 g
Saturated Fat
28 g
Trans Fat
0 g
Unsaturated Fat
35 g
Cholesterol
125 mg
Sodium
1200 mg
Total Carbohydrates
37 g
Dietary Fiber
5 g
Sugars
25 g
Protein
43 g
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