Sate Pedas Manis

Sate Pedas Manis is a traditional Balinese satay made from marinated meat (chicken, beef or pork) in a sweet and spicy sauce, then grilled to perfection. The name itself reflects the key elements of the dish: “pedas” means spicy and “manis” means sweet. It is originated from Bali and it’s a popular dish. Sate Pedas Manis stands out due to its unique blend of Balinese spices and flavors, which make it distinct from other regional variations. This recipe is from chef Martin Praja

Ingredients

500g meat of your choice (chicken, beef or pork cut into small, bite-sized chunks, ideal for skewering and grilling.)
15 pcs bird chillies
5 large red chilies
10 cloves of garlic
5 candlenuts
2 tsp of salt
1 tsp of mushroom stock
1 tsp of ground coriander
1 tsp of ground white pepper
50g of palm sugar
5 tbs of sweet soy sauce (kecap manis) – this one is important!
8 pcs of kaffir lime leaves (thinly sliced)

Methods

Blending: The chillies, garlic, and candlenuts are usually blended or ground into a smooth paste.
Sautéing: From the blender, transfer it directly to the pan. Add salt, mushroom stock powder, coriander, white pepper, palm sugar, kaffir lime leaves, and kecap manis as well and mix it up. Then, the paste is sautéed until fragrant and changes color. This step highlights the flavors and intensifies the paste’s aroma. After sautéing, place it in a container and wait until it cools before marinating it with the meat.
Marination: The meat pieces are marinated in the pedas manis sauce for several hours to allow the flavors to deeply penetrate the meat. The combination of sweet soy sauce, chilies, garlic, and palm sugar ensures that the meat becomes juicy, tender, and packed with flavor.
Grilling: After marination, the meat is skewered and grilled over charcoal or an open flame. The grilling process caramelizes the sugars in the marinade, giving the pork a slightly charred and sticky coating with a smoky flavor. This method of grilling ensures that the outside of the meat develops a crisp, caramelized crust while the inside remains tender and juicy.
Serving: After grilling, people often serve Sate Pedas Manis with sambal (chilli paste), a side of steamed rice or nasi campur (mixed rice with various side dishes), and occasionally peanut sauce. Lontong (compressed rice cakes) or ketupat (rice cooked in woven palm leaves) can also be served alongside.