Indonesia, the world’s largest archipelago, is home to one of the most diverse and flavorful cuisines in Southeast Asia. Among its beloved dishes, satay (or sate) stands out as a national favorite. This popular street food consists of skewered and grilled meats served with rich, flavorful sauces. Each region in Indonesia has its own twist on satay, resulting in a mouthwatering variety you won’t find anywhere else.
In this article, we explore seven iconic Indonesian satay varieties, including the legendary Sate Maranggi, and what makes each one special.
What is Satay?
Satay is a traditional Indonesian dish made from diced or sliced meat skewered on sticks (usually bamboo), then grilled over hot charcoal. It’s typically served with sauces, most commonly peanut sauce, soy sauce, or regional spice blends.
While chicken, goat, and beef are the most common meats used, some regions also offer satay made from pork, fish, rabbit, or even exotic meats like turtle and snake. Satay has spread beyond Indonesia to countries like Malaysia, Thailand, and Singapore—and even the Netherlands, due to its colonial history with Indonesia.
1. Sate Madura – The Most Popular Satay in Indonesia
Origin: Madura Island, East Java
Main Ingredients: Chicken, goat, or beef
Sauce: Peanut and sweet soy sauce (kecap manis)
Sate Madura is Indonesia’s most commonly found satay. It’s characterized by small, bite-sized meat pieces served with a sweet and spicy peanut sauce. Vendors often add ground garlic, shallots, and fiery chilies for extra flavor. It’s typically served with lontong (rice cake) or steamed rice.
2. Sate Padang – Bold and Spicy from West Sumatra
Origin: Padang, West Sumatra
Main Ingredients: Beef or cow intestines
Sauce: Spicy yellow curry sauce
Sate Padang is a must-try for those who love bold spices. The beef is boiled twice in a fragrant broth before being grilled. The leftover broth is then thickened into a curry-like sauce with turmeric, making it vibrantly yellow and intensely spicy. It’s commonly sold in Padang restaurants across Indonesia.
3. Sate Ponorogo – Long Cuts, Deep Flavor
Origin: Ponorogo, East Java
Main Ingredients: Chicken
Sauce: Peanut sauce with pre-grill marinade
Unlike Madura satay, Sate Ponorogo uses long, continuous cuts of chicken, marinated before grilling. The meat is skewered in ribbon-like strips, making it juicier and more flavorful. After grilling, it’s topped with peanut sauce. This satay is harder to find outside of Ponorogo, making it a regional delicacy.
4. Sate Lilit – Unique Satay from Bali
Origin: Bali
Main Ingredients: Pork or fish (sometimes beef or chicken outside Bali)
Sauce: Coconut-based spice mix
Sate Lilit is different from most satays because it doesn’t use chunks of meat. Instead, minced pork or fish is mixed with grated coconut, garlic, shallots, and lime juice, then wrapped around flat bamboo sticks. The name lilit means “to wrap.” Due to Hindu traditions, pork is widely used in Bali, while outside Bali, chicken or beef versions may be found.
5. Sate Maranggi – West Java's Hidden Gem
Origin: Purwakarta & Cianjur, West Java
Main Ingredients: Beef
Sauce: No peanut sauce – marinated in vinegar, garlic, and coriander
Sate Maranggi stands out because it doesn’t use peanut sauce at all. Instead, the beef is marinated in a vinegar-based spice mix (including coriander and garlic), then grilled to perfection. Often served with pickled vegetables (acar) and rice or lontong, this satay is juicy, tangy, and bursting with flavor. It’s gaining popularity across Indonesia, and for good reason!
If you interested on how to make sate maranggi, you can check this recipe
6. Sate Kambing – Classic Goat Satay
Origin: Nationwide
Main Ingredients: Goat meat
Sauce: Sweet soy sauce with sliced shallots and chilies
Sate Kambing is a favorite during festive events, especially Eid al-Adha. The meat is often served with a drizzle of kecap manis (sweet soy sauce), topped with chopped shallots, tomatoes, and chilies. It’s rich, smoky, and beloved for its bold flavor and chewy texture.
7. Sate Kerang – Savory Clam Satay from Coastal Java
Origin: Surabaya, East Java
Main Ingredients: Clams (kerang)
Sauce: Sweet and spicy sauce with garlic and lemongrass
Sate Kerang is a unique seafood satay made from clams, usually steamed and marinated in sweet and spicy sauce. Unlike grilled satays, this one is usually stewed and served cold on a skewer, often sold at train stations and night markets in Surabaya.
Final Thoughts
Indonesia’s satay is as diverse as its islands. From the sweet and spicy Sate Madura to the bold and tangy Sate Maranggi, every skewer tells a story of regional culture, spices, and tradition.
Whether you're traveling through Indonesia or looking to recreate these dishes at home, exploring these satay varieties is a delicious way to experience the country’s culinary richness.
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