Sate Kere: A Unique and Delicious Indonesian Street Food

 Sate Kere: A Unique and Delicious Indonesian Street Food

Sate Kere is a traditional Indonesian dish originating from Solo (Surakarta) in Central Java. Unlike the more common sate (satay) made from chicken, beef, or lamb, sate kere is made from a humble yet flavorful combination of tempeh (fermented soybean cake) and other simple ingredients, making it an affordable but satisfying treat. The word kere in Javanese translates to "poor," but despite its humble origins, Sate Kere is delicious and loved by many.

Originally created as a way to make the most of leftover ingredients, Sate Kere has evolved into a beloved street food dish. Today, it can be found at street stalls, markets, and local eateries across Solo and other parts of Java.

What is Sate Kere?

Sate Kere is a form of Indonesian satay (sate) that uses tempeh, tofu, and sometimes offals (animal innards) as the main ingredients, skewered and grilled on sticks. The dish is typically served with a rich peanut sauce, similar to other types of satay, which adds a savory and slightly sweet flavor to the dish.

While the dish is often associated with lower-income communities due to its use of inexpensive ingredients, its flavor and satisfying nature have made it a favorite for people of all backgrounds. The use of tempeh, a fermented food, also adds a unique earthy taste and nutritional value, making Sate Kere a hearty meal.

Key Ingredients in Sate Kere

  1. Tempeh: Tempeh is the main ingredient in Sate Kere, providing a chewy and firm texture. This traditional Indonesian food is made by fermenting soybeans into a cake. It has a nutty, earthy flavor and is packed with protein, making it a popular meat alternative.

  2. Tofu: In some variations of Sate Kere, tofu is used in place of or alongside tempeh. Tofu adds a soft texture and absorbs the flavors of the marinade and sauce, creating a well-rounded dish.

  3. Offals (Optional): Some versions of Sate Kere include offals, such as liver, intestines, or other animal innards. These add a different texture and flavor to the dish, though they are optional depending on preference.

  4. Peanut Sauce: Like many other Indonesian satay dishes, Sate Kere is served with a savory peanut sauce. The sauce is made from ground roasted peanuts, garlic, shallots, chili, sweet soy sauce, and a bit of lime or tamarind, creating a rich, sweet, and slightly spicy flavor that complements the tempeh and tofu.

  5. Sweet Soy Sauce: Indonesian sweet soy sauce (kecap manis) is used in the marinade to add sweetness and depth of flavor. This dark, syrupy sauce is a key ingredient in many Indonesian dishes.

  6. Bumbu (Spices): A mix of spices, including garlic, shallots, turmeric, coriander, and pepper, is often used to marinate the tempeh and tofu, enhancing the savory and aromatic flavors of the dish.

How to Make Sate Kere

Making Sate Kere at home is a simple process that involves preparing the tempeh or tofu, marinating the ingredients, and grilling them to perfection. Here's how you can make this traditional snack:

Ingredients:

  • 250g tempeh (cut into small cubes or strips)
  • 100g tofu (optional, cut into cubes)
  • 50g offals (optional)
  • 2 tablespoons sweet soy sauce (kecap manis)
  • 2 tablespoons vegetable oil
  • 1 clove garlic (minced)
  • 1 shallot (minced)
  • 1 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt and pepper to taste
  • 100g roasted peanuts
  • 1-2 red chilies (optional)
  • 1 tablespoon tamarind paste or lime juice
  • 1 tablespoon sugar (optional)
  • Wooden skewers (for grilling)
  • Fresh cucumber slices (for garnish)

Instructions:

  1. Prepare the Ingredients:

    • If using tempeh, cut it into small cubes or strips. If using tofu, cut it into cubes. If you are using offals, make sure they are cleaned and cut into bite-sized pieces.

  2. Marinate the Tempeh and Tofu:

    • In a bowl, combine the sweet soy sauce, vegetable oil, minced garlic, minced shallot, turmeric powder, coriander powder, salt, and pepper. Mix well to create the marinade.
    • Add the tempeh and tofu (and offals, if using) to the marinade, making sure they are evenly coated. Let them marinate for at least 30 minutes to absorb the flavors.

  3. Prepare the Peanut Sauce:

    • In a blender or food processor, combine the roasted peanuts, garlic, shallots, red chilies (if using), tamarind paste (or lime juice), and sugar. Blend until smooth.
    • Add a little water or stock to thin the sauce to your desired consistency. Taste and adjust the seasoning, adding salt, sugar, or lime juice as needed.

  4. Skewer the Ingredients:

    • Thread the marinated tempeh, tofu, and offals onto the wooden skewers, alternating between them for variety.

  5. Grill the Sate:

    • Preheat a grill or barbecue. Grill the skewers over medium heat for about 5-7 minutes, turning occasionally, until the tempeh, tofu, and offals are cooked through and slightly charred.

  6. Serve:

    • Once the sate is grilled, serve it with a generous drizzle of peanut sauce. Garnish with fresh cucumber slices and enjoy with steamed rice or as a standalone snack.

How to Serve Sate Kere

Sate Kere is typically served as a snack or appetizer, often accompanied by steamed rice, lontong (rice cake), or a simple salad. The dish is commonly enjoyed with a side of fresh cucumber slices, which provide a refreshing contrast to the rich and savory flavors of the sate.

In addition to the peanut sauce, you can also serve Sate Kere with a squeeze of lime or a sprinkle of fried shallots to enhance the flavors. It’s best enjoyed hot off the grill, but it can also be eaten cold as a snack later.

Why People Love Sate Kere

Despite its modest ingredients, Sate Kere has become a beloved dish in Indonesian cuisine for several reasons:

  • Affordable: Sate Kere was originally created as a budget-friendly dish, making use of inexpensive ingredients like tempeh and tofu. Today, it is enjoyed by people from all walks of life.

  • Flavorful: The combination of grilled tempeh and tofu with savory spices, sweet soy sauce, and rich peanut sauce creates a satisfying balance of flavors. The addition of offals (if used) adds depth to the dish, while the peanut sauce ties everything together.

  • Nutritional: Tempeh is a great source of plant-based protein, making Sate Kere a healthy and filling option for vegetarians and meat-eaters alike. It is also rich in vitamins and minerals, particularly when paired with fresh vegetables like cucumber.

  • Street Food Appeal: Sate Kere has become an iconic street food dish in Solo and other parts of Java. Its affordable price, delicious taste, and easy-to-eat nature make it a popular choice for busy locals and tourists alike.

Conclusion

Sate Kere is a flavorful, affordable, and satisfying dish that has become a staple of Indonesian street food. With its humble ingredients—tempeh, tofu, and peanut sauce—Sate Kere offers a delightful balance of savory and sweet flavors, making it a favorite among many. Whether enjoyed as a snack, appetizer, or part of a larger meal, Sate Kere is a delicious example of how simple ingredients can come together to create something truly special.

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