SATE KLOPO ONDOMOHEN

I've craved for this satay since last July. Sadly I just got the chance to make this almost 6 months later. And this 6 months later, I'm proudly standing in the land down under knowing that I could make my own sate klopo. So proud that I feel like putting this under 'achievements' in my resume (note to self: stop blogging and finish resume!!)

I told mom I had severe cravings over this satay that is originally from my hometown, Surabaya in East Java and she gave me the recipe. Some people said that the word 'Ondomohen' means 'bon voyage'. I reckon it's a Dutch derivative word that people used to bid each other when Indonesia was still ruled by them. Hmm, maybe their early customers (yes, the stall has been passed on to 3 generations or so) used to say this to the owner when they left the stall and that's how they got the trademark.

The real Ondomohen satay uses fresh finely grated coconut, but since I was lazy it's hard to find in Melbourne, I just used the desiccated coconut as it is from the package. If you prefer finer texture, then just finely chop the desiccated coconut.

Sate Klopo Ondomohen

(Ondomohen Style Coconut Beef Satay)

makes around 25 skewers

INGREDIENTS
500 gr tender diced beef
1/2 of freshly grated coconut (you can replace this with 2-3 heaped tablespoon of desiccated coconut)

Ground Ingredients
3 shallots (if you can find regular Asian shallots, use 5)
3 cloves garlic
3 teaspoon turmeric powder
2 teaspoon ground corriander
1/2 teaspoon cumin powder
1/4 teaspoon ginger powder
2 tablespoon shaved Javanese brown sugar
1 teaspoon dried chilli
1 teaspoon salt
1/2 teaspoon pepper

Peanut Sauce
250 toasted peanut
2 tablespoon shaved Javanese brown sugar
5 chillies or 2-3 teaspoon dried chilli
salt to taste
250-300 ml warm water (depending on how thick you want the sauce to be)
1/2 tablespoon tamarind paste dissolved in 50 ml water
5 tablespoon sweet soy sauce

Pair this dish with
Rice cubes / steamed rice
Fried shallots
Serundeng


DIRECTION

Ground all the spices and mix the paste with the grated coconut. Marinade the diced beef thoroughly with this mixture for at least 30mins in the fridge.

Meanwhile, prepare the peanut sauce by mixing all the ingredients in a food processor. Add water gradually, so you'll know how thick you want the sauce to be. Set aside.

Warm up the grill by setting it up to medium-high heat.

Take out the marinated beef and stick 5 pieces for each skewer. When you're done with the skewers, grill them for about 10-15mins each side.

Best served warm.

Sate Klopo Ondomohen

Jl. Walikota Mustajab 36, Surabaya Utara/Genteng,

Indonesia