Sate Bandung
West Javanese boiled-then-grilled satay with sweet peanut sauce
The recipe
Sate Bandung is the West Javanese version of satay — but unlike most Indonesian satays, the meat is first boiled in a spiced broth, then grilled briefly to develop a char. The defining feature: the dipping sauce is a thick, sweet-spicy sauce of peanuts, palm sugar, chilies, and vinegar (different from the typical peanut sauce). The meat is usually beef or goat, and the dish is served with *lontong* or rice cake. Sate Bandung is a Sunda classic — the city of Bandung is the capital of West Java, and the dish is the everyday satay of the region.
Ingredients
Method
💡 Tips from the kitchen
- ·The pre-boiling is the signature. Don't skip it.
- ·The sauce is sweet and tangy — different from other Indonesian satay sauces.
- ·Use cane vinegar (or apple cider) for the cleanest flavor.
The story
Did you know?
🇮🇩 Indonesia has 17,000+ islands — only 6,000 are inhabited.
Cook it yourself
Sate Bandung is one of Indonesia's heritage dishes. Want to try the recipe at home?
See the recipe →
