Szechuan Style Lamb Skewer with Indonesian Peanut Satay Sauce (Resep Sate Kambing Sichuan Bumbu Kacang)

resep sate kambing bumbu kacang szechuan lamb skewer peanut satay indonesia

Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ SAH-tay), or sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

szechuan peppercorn lamb skewer resep sate kambing

Satay originated in Java, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish.  It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, and Thailand, as well as in the Netherlands, as Indonesia is a former Dutch colony.

szechuan chili peppercorn sauce  barbeque seasoning

Basic Szechuan Chili Seasoning !

Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary arts have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, shashlik from Caucasus, chuanr from China, and sosatie from South Africa.

Sate Madura , originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe’s main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or “javanese sugar” in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments.

Instead of soy sauce and peanut sauce as a regular marinade for indonesian satay, i fusioned the lamb skewer with the szechuan style seasoning. Lamb meat got a relatively strong gamey flavour, szechuan peppercorn in the marinade get rid the unpleasant aromas. insstead, the numbing sensation when you eat the szechuan peppercorn giving some refreshing burst of flavour within the dish.

Ingredient :

Lamb Skewer with Indonesian Szechuan Peppercorn/ Andaliman  :

  • 20 bamboo skewer, submerge in water for about 2 hours, drained
  • 200 gr lamb tenderloin, cubed 2 cm
  • 1  onion, cubed 3 cm

Szechuan  peppercorn lamb marinade seasoning:

  • 1 tsp andaliman/ indonesian szechuan peppercorn
  • 8 cloves garlic
  • 3 cm ginger
  • 1/2 tbsp chilli/cayenne pepper flakes
  • 1/2 tsp black peppercorn
  • 1 tsp salt
  • 1 tbsp olive oil

szechuan style lamb skewer seasoning

grilled lamb loin tenderloin recipe how to cook lamb loin

The Marinade had a very strong aromas!

Satay Sauce(Peanut Sauce)/Bumbu Sate:

  • 2 tbsp vegetable oil
  • 100 gr peanuts, fried until done, drained
  • 6 shallots, chopped
  • 4 cloves garlic, chopped
  • 1 tsp dry shrimp paste (terasi)
  • 6 red chilli, chopped
  • 1 tbsp brown sugar
  • 1 tsp tamarind paste
  • 1 tbsp dark soy sauce
  • 2 cup water
  • salt n pepper to taste
Raw Chili Sambal:

  • 1 tbsp chopped green bird eye chili
  • 1 tbsp chopped red bird eye chil
  • 4 tbsp chopped shallot/onion
  • 1 tsp chopped garlic
  • 1 tbsp kaffir lime juice
  • 3 tbsp coconut oil
  • salt, pepper and sugar to taste

Instruction :

How to make grilled lamb skewer:

  • Blend all Szechuan  peppercorn lamb seasoning into fine paste, set aside.
  • Mixed lamb loin and szechuan  peppercorn lamb seasoning, set aside and marinated about 1 hour in fridge.
  • Put the szechuan seasoned lamb and cubed onion  in bamboo or metal skewers.
  • Grilled until done within about 2 minutes each side, dipending on your cubed lamb thickness. make sure it’s well done to prevent salmonellosis

resep sate kambing bumbu kacang madura enak mudah szechuan lamb skewer step by stepsate kambing resep cara membuat saus kacang madura

Smells the goodness !

How to make Indonesian peanut satay :

  • Heat up the vegetable oil, saute shallot, garlic, chilli and dry shrip paste until slighly browned.
  • Process peanut and the sauteed ingredient into a  paste( don’t over do this, a little peanut chunck is taste great)
  • Heat up the peanut paste in a heavy bottom sauce pan, bring to boil
  • Reduce the heat and simmer until thicken.

How to make Raw Chili Sambal :

  • Mixed all ingredient in a glass bowl.
  • Served in room temperature.


  1. When you use bamboo skewer, soaked it first in water about 15 minutes to prevent it’s burned up when grilling.
  2. Keep the cooked lamb on warmer or wrap in alumunium foil to keep it warm, you don’t wanna eat it cold.
  3. Add oil in the marinade mixture instead on the grilling pan or grilling net.
  4. Don’t flip over the lamb skewer when it uncooked or evenly, it will stick on the grilling net. The cooked meat won’t stick on grilling net

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Goat Head Curry/ Gulai Kepala Kambing ala Dentist Chef

Resep Gulai Kepala Kambing

resep gulai kambing kepala kambing goat head curry

Goat Mutton Head Curry (Gulai Kepala Kambing)

Can you believe the fact that goat meat is the most common meat that eaten by 63 percent world’s population ???? i’m a kind of person that doub  it. Goat meat is a staple of Africa, Asia and South/Central America, and a delicacy in a few European cuisines.The cuisines best known for their use of goat include Middle Eastern, North African, Indian, Pakistani, Mexican, and Caribbean.Cabrito or baby goat, is the typical food of Monterrey, Nuevo León, Mexico.Goat has a reputation for strong, gamey flavor, but can be mild depending on how it is raised and prepared.Despite being classified as red meat, goat is leaner and contains less cholesterol and fat than both lamb and beef;therefore, it requires low-heat, slow cooking to preserve tenderness and moisture.

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Recipe Goat Mutto Head Curry (Gulai Kari Kepala Kambing)

Goat Head Curry Recipe or Mutton Curry, Indonesian Gulai Kepala Kambing. Goat can be prepared in a variety of ways, such as being stewed, curried, baked, grilled, barbecued, minced, canned, fried, or made into sausage. Goat jerky is also another popular variety. In Okinawa (Japan), goat meat is served raw in thin slices as yagisashi. In India, the rice dish Lamb or Mutton Biryani Recipe uses goat meat as a primary ingredient to produce a rich taste. “Curry goat” is a common traditional Indo-Caribbean dish. In West Bengal, traditional meat dishes like kosha mangsho and rezala are prepared using meat from a Khashi, a castrated goat with a meat that has richer taste and a milder, less gamy flavor. Cabrito, a specialty especially common in Latin cuisines such as Mexican, Peruvian, Brazilian, and Argentine, is usually slow roasted. Southern Italian and Greek cuisines are also both known for serving roast goat in celebration of Easter;goat dishes are also an Easter staple in the alpine regions of central Europe, often braised (Bavaria) or breaded and fried (Tyrol).

goat head resep kepala kambing

Goat Head (Kepala Kambing) for Spicy Curry

Whole goat head / Kepala kambing

When i did my weekly groceries, i saw this unusual threat (in my kitchen), my first though is my friend’s quotes “out of your comfort zone’. Ok this is tempting; Goat Head peole !. I ask the butcher to peel of the skin off and she doing that so quickly and skillfully, even compares to a professional surgeon. First of all, don’t judge the nasty looking bits GOAT/MUTTON HEAD straigh away when you had never give it a try. I had eaten goat head in thin coconut curry called tongseng kepala kambing and it quite tasty actually. My favourite parts  is the goat tongue, it’s slighly diffrent with beef tongue. But when you actually buy the mutton head for the first time, what you gonna do with it ??? Spicy curry if course !

kepala kambing rebus goat head boiled curryresep kepala kambing olahan gulai tongseng kepala kambing enak resep daging kambing

Boiled goat/ mutton head

My grandma ain’t to eat the goat/mutton head meat instead of preboiled and deboned it first. She insist to did that to make sure that the gamey aromas is get rid away from the goat head meat and it’s more plateable too. So i removed the eye and preboiled it with so many herbs and spice: curry leaves, green cardamon, kaffir lime leaves, lemongrass, ginger, you name it ! Boiled it until half done and deboned it and like peel of the tongue, cut it out and it’s ready to cook.

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Deboned preboiled goat head

Resep Gulai Kepala Kambing (Goat Head Curry Recipe:)


  • Goat head, preboiled with spice and herbs, drained, deboned and cleaned the nasty part (i save the brain for my next project)
  • a pinch of saffron, i’m quite generouse with this pricey spice
  • 2 stems curry leaves
  • 2 kaffir lime leaves, deveined
  • 4 lemongrass, bruised
  • 1 cup coconut milk
  • 1 cup water
  • 1 tomato, sliced
  • 2 tbsp vegetable oil

Spice Paste (Bumbu Gulai Kambing):

How To Make Goat Head Mutton Curry:

  • Heat up the oil, saute the spice paste with a low heat until the spice is throughly cooked. Visual aspect is the key! the oil is slowly separated and formed in the edge.
  • Add lemongrass, kaffir lime leaves, curry leaves and the goat head meat. Stir another minute.
  • Pour the coconut oil and water, bring to boil and simmer until the curry broth is thicken.
  • Add the tomatoes in the last minutes of cooking
  • Serve with steaming hot rice

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