Satay Goreng

cooking-time30 min cooking-servings6 SERVINGS


  • 1kg Sadia Beef Cubes, cut into bite-size pieces
  • 500g sugar
  • 1/2 tsp salt
  • 4 tbsp cooking oil
  • 1 cucumber, sliced or cubed
  • 4 red onions, sectioned
Satay Marinade
  • 500g small shallots
  • 3 stalks of lemongrass, use about 5cm root part only
  • 10g galangal
  • 10g ginger
  • 4 garlic cloves
  • 2 tbsp coriander seeds
  • 1 tbsp cumin powder
  • 1 tsp turmeric powder
  • 1/2 tbsp fennel 
  • Salt to taste
Satay Sauce
  • 500g oil fried peanuts
  • 2 stalks of lemongrass, bruised
  • 10g galangal
  • 3 tbsp sambal (optional)
  • 3 tbsp kecap manis (sweet soya sauce)
  • Sugar and salt to taste


  1. Place beef in a large bowl. Add sugar and salt to the beef and mix well. Cover and keep refrigerated overnight
  2. Blend all marinade ingredients. Remove beef from the fridge and discard any excess water at the bottom of the bowl
  3. Add marinade to the beef and mix well. Leave to marinade for at least four hours or preferably overnight
  4. Make the satay sauce. Coarsely crush peanuts and put in a saucepan
  5. Add enough water to cover the peanuts by about 2cm. Add the lemongrass and galangal, and boil for 15 min
  6. Add in the kecap manis, and season with sugar and salt, to taste
  7. Heat oil in pan over medium-high heat and fry beef until well cooked
  8. Serve with satay sauce, cucumbers, onions, ketupat or rice

Beef Cubes

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