Maritime Southeast Asia · Volume 51, The Black Broth, the Sultanate and a Cuisine the Rest of the Philippines Forgot

Satti

Name: Satti
Total time: 9 h 35 min
Yield: Serves 4 to 6
Cuisine: The Moro South, Mindanao and Sulu
Ingredients: 500 g rib eye or other tender beef, cubed; 6 chicken wings; 10 g annatto powder; 60 ml lemon or calamansi juice; 45 ml water; 3 g salt; 2 bird's eye chillies; 1 thumb ginger; 2 small shallots, chopped; 1 g turmeric; ¼ tsp dried oregano; 60 ml water, to blend; 500 ml chicken stock; 500 ml water; 30 ml coconut cream; 1 small tomato, chopped; 1 small taro, peeled; ¼ tsp bagoong (fermented shrimp paste); 1 tsp peanut butter; ½ tsp curry powder; 15 g flour; 30 g cornstarch; 65 g sugar; 10 g annatto powder; 120 ml water

Zamboanga, Basilan, Sulu, Tawi-Tawi

Satti, Tausug grilled skewers with puso rice and a sweet-spicy sauce: two skewers of charred, deep-red-glazed grilled beef resting across a small plate beside a diamond-shaped woven coconut-leaf puso rice pouch cut open to show plain white rice within.

An illustration of the dish, not a photograph of it cooked.

Time: Hands on 1 hour 35 · Waiting 8 hours

Researched: 6 sources cited
Reviewed: Not yet reviewed from inside the tradition
Cooked: Not yet cooked and reported

Zamboanga, Basilan, Sulu, Tawi-Tawi. Tausug. A breakfast staple, traditionally begun as early as 3am for morning service: skewered meat, puso rice steamed in a woven coconut-leaf pouch, and a refillable sweet-spicy sauce, structurally distinct from Malay or Indonesian satay's peanut dip.

As tradition built it

Serves 4 to 6. Marinate overnight, active work and cooking around 1 hour 35 minutes.

Ingredients

500 g rib eye or other tender beef, cubed
6 chicken wings
10 g annatto powder
60 ml lemon or calamansi juice
45 ml water
3 g salt

For the spice paste

2 bird's eye chillies
1 thumb ginger
2 small shallots, chopped
1 g turmeric
¼ tsp dried oregano
60 ml water, to blend

For the sauce

500 ml chicken stock
500 ml water
30 ml coconut cream
1 small tomato, chopped
1 small taro, peeled
¼ tsp bagoong (fermented shrimp paste)
1 tsp peanut butter
½ tsp curry powder

For the slurry

15 g flour
30 g cornstarch
65 g sugar
10 g annatto powder
120 ml water

Method

Combine the annatto, citrus juice, water and salt. Coat the beef and chicken thoroughly and refrigerate overnight.
Blend the spice paste ingredients, the bird's eye chillies, ginger, small shallots, turmeric and dried oregano, smooth.
Simmer the taro in the stock and water 10 minutes until soft, then blend smooth with an immersion blender.
Sauté the bagoong and tomato until fragrant, stir in the spice paste, then the blended taro, coconut cream, peanut butter and curry powder. Whisk in the flour, cornstarch, sugar and annatto slurry gradually and simmer around 20 minutes, stirring, until thickened. Season with salt.
Thread the meat onto skewers. Grill over charcoal, basting with coconut milk, 5 to 7 minutes per side for beef, 10 to 12 for chicken.
Serve the skewers with rice and the warm sauce spooned over.

What a modern chef changes

Doneness separated from char, and the sauce chinois-strained to a glaze

Rungs 2 and 3

Method

Sous vide the beef to a precise medium before skewering, then char hard and fast on the grill for crust alone, the same doneness-versus-char separation this atlas applies to skewered tough cuts elsewhere.
Chinois-strain the finished sauce after blending, for a fully smooth glaze beyond what the blender alone achieves.
Dehydrate a portion of the raw shallot and chilli into a crisp garnish dust, scattered over the finished sauce for texture, echoing the spice paste's flavour without further loosening the sauce itself.

Open in the atlas: cook mode, scaling and tick off lists