Sasate

Name: Sasate
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 4 servings
Cuisine: Timorese
Ingredients: 600g beef sirloin, cubed; 3 cloves garlic, minced; 2 tbsp sweet soy sauce; 1 tbsp vegetable oil; 1 tsp ground coriander; 1 tsp ground cumin; 100g roasted peanuts; 2 red chilies; 2 tbsp sweet soy sauce for sauce; 1 tbsp lime juice; 100ml warm water; 1 tsp palm sugar; Salt to taste

Sasate (sah-SAH-teh)

Timorese Grilled Skewers

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 392 kcal

Marinated cubes of beef or chicken threaded on bamboo skewers and grilled over charcoal, served with a rich, spiced peanut dipping sauce.

Nutrition & Info

Protein 30.0g

Carbs 14.0g

Fat 24.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free

Allergen Warnings

⚠ peanuts

Equipment Needed

bamboo skewers soaked in water charcoal grill mortar and pestle

Presentation Guide

Vessel: rectangular plate with sauce bowl

Garnishes: sliced shallots, lime wedges

Accompaniments: katupa, cucumber slices

Ingredients

600g beef sirloin, cubed
3 cloves garlic, minced
2 tbsp sweet soy sauce
1 tbsp vegetable oil
1 tsp ground coriander
1 tsp ground cumin
100g roasted peanuts
2 red chilies
2 tbsp sweet soy sauce for sauce
1 tbsp lime juice
100ml warm water
1 tsp palm sugar
Salt to taste

Instructions

1
Marinate beef cubes in garlic, sweet soy sauce, oil, coriander, and cumin for at least thirty minutes.
2
Thread marinated meat onto soaked bamboo skewers, four to five pieces per skewer.
3
For the sauce, pound peanuts and chilies in a mortar until coarse. Mix with sweet soy sauce, lime juice, warm water, and palm sugar.
4
Grill skewers over hot charcoal for three minutes per side, turning frequently and basting with remaining marinade.
5
Remove from grill when meat is charred at the edges but still juicy inside.
6
Serve immediately with the peanut sauce on the side for dipping.

💡

Did You Know?

Sasate vendors are a common sight at night markets across Dili, where the smell of charcoal-grilled skewers draws crowds every evening.

Chef's Notes

Equipment Tips

bamboo skewers soaked in water
charcoal grill
mortar and pestle

Garnishing

sliced shallots, lime wedges

Accompaniments

katupa, cucumber slices

The Story Behind Sasate

Sasate entered Timorese cuisine during the period of Indonesian administration, derived from the satay tradition that spans the Indonesian archipelago. Timorese cooks adapted the dish with local spice preferences and their own peanut sauce variations. After independence, sasate became one of the most popular street foods in Dili, representing the complex culinary heritage of a nation influenced by multiple cultures.

🕐 Traditionally enjoyed street food and evening gatherings 📜 Origins: Indonesian-Timorese

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