Sate Buntel with a Caribbean Twist

Ingredients

In this adaptation, we infuse the traditional Indonesian Sate Buntel with the vibrant flavors of the United States Virgin Islands. The original recipe typically uses ground beef or lamb, wrapped in a layer of fat and grilled. However, we incorporate Caribbean spices such as allspice, thyme, and Scotch bonnet peppers to give it a unique twist. The result is a fusion of Indonesian grilling techniques with the bold and fiery flavors of the Caribbean. We alse have the original recipe for Sate buntel, so you can check it out.

• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 small onion, finely chopped 1 small onion, finely chopped
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground allspice 1 teaspoon ground allspice
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 2 Scotch bonnet peppers, finely chopped (adjust according to spice preference) 2 Scotch bonnet peppers, finely chopped (adjust according to spice preference)
• 8-10 bamboo skewers, soaked in water for 30 minutes 8-10 bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 22g (Saturated Fat: 10g)
• Carbohydrates: 6g (Sugar: 3g)
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, coconut milk, minced garlic, chopped onion, soy sauce, lime juice, brown sugar, allspice, thyme, black pepper, salt, nutmeg, cayenne pepper, cinnamon, cloves, and Scotch bonnet peppers. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a handful of the meat mixture and shape it into a long sausage-like cylinder. Wrap the meat tightly with a layer of fat, such as bacon or pork belly, securing it with toothpicks if needed. Repeat this process with the remaining meat mixture.
3. 3.
   Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the meat is cooked through and nicely charred.
4. 4.
   Remove the skewers from the grill and let them rest for a few minutes. Serve the Sate Buntel with a side of pineapple salsa or coconut rice for a complete Caribbean experience.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Scotch bonnet peppers — Adjust the amount of peppers according to your spice preference. Be cautious when handling them, as they are very hot. Consider wearing gloves or wash your hands thoroughly after chopping.

Tips & Tricks

• For a milder version, substitute Scotch bonnet peppers with jalapenos or habaneros.
• Soaking the bamboo skewers in water prevents them from burning during grilling.
• If you prefer a smokier flavor, grill the skewers over charcoal instead of a gas grill.
• Serve the Sate Buntel with a squeeze of fresh lime juice for an extra burst of citrusy flavor.
• Experiment with different types of ground meat, such as chicken or pork, for a variation in taste.

Serving advice

Serve the Sate Buntel as a main course alongside a refreshing tropical salad or grilled vegetables. Garnish with fresh cilantro and lime wedges for an added burst of freshness.

Presentation advice

Arrange the skewers on a platter, placing them diagonally for an appealing visual presentation. Drizzle a bit of coconut milk over the skewers for an extra touch of Caribbean flair. Serve with colorful side dishes to create an enticing and vibrant spread.