Satay Pan Style


  • 500 g pork filet or pork steaks
  • 5 cloves of garlic
  • 5 tablespoons ketjap manis
  • 3 tea spoons ground coriander (ketoembar)
  • 2 tea spoons of laos powder (galanga root)
  • 2 tea spoons of custard sugar
  • 2 tablespoons of lemon juice
  • 1/2 tea spoon salt
  • 8 table spoons oil (peanut oil)


Read the whole recipe before starting.

Add the ketjap manis into a bowl for mixing the marinade. Then add the lemon juice, I prefer to use fresh lemon juice, half a lemon should be more than enough. Then add the sugar and stir through. Peal the cloves of garlic and crush them using a garlic press, add the crushed garlic to the marinade and stir through. Now add the ground coriander and the loas powder to the marinade mixture and stir though until you have a smooth mixture. Taste the mixture to check if the taste is good, I usually put a drop of marinade on my fingertip for tasting. Then add the salt and stir through, taste again to check the taste. I use my experience with this dish to check the taste of the marinade. Set aside the bowl with the marinade mixture to use once the meat is cut.

Remove fat from the pork when needed. Cut the pork into dices, and add the dices to a bowl for marinating the meat. When all the meat is in the bowl, get the bowl of marinade mixture, stir through once more, and add the marinade to the meat. Then stir through the meat so the meat and marinade is well mixed and all pieces of meat are covered with marinade. The meat must marinade at least for 3 hours, so cover the bowl, and put this in the refrigerator. Then about 1 hour before using, get the meat out of the fridge, stir through and leave out of the fridge to get to room temperature.

Into the pan:

Drain the marinade from the bowl with marinated meat. Add the oil to the pan and heat up the pan. When heated up, add the meat in the oil a spoonful at a time. After al meat is in the pan, stir through until all the meat is seared. Then turn down the heat to a medium heat, and let the satay fry for about 10 minutes. Meanwhile stir through, and check if the heat is still correct, adjusting heat if needed. After these 10 minutes the sate is ready to serve.

Serve with:

This meat dish works well with other Indonesian style dishes. Serve it up with white rice or fried rice (nasi goreng), and maybe some atjar, or sambal beans or other vegetable dish. You can add peanut sauce, but it's not needed.


Chicken: I have used pork meat here to get a satay babi, you can also try this with chicken, to get satay ajam. Please note that cooking time might differ. I am a bit weird and I don't like chicken, so I only have experience with cooking satay babi.

A bowl with the marinade mixture ready

A bowl of satay meat that has marinated for over 3 hours

The satay meat frying in the pan

Satay pan style, served with nasi goreng djawa and atjar cucumber