Satti
Satti (Zamboanga Skewers)
Learn Zamboanga satti with mixed meat skewers, ta'mu rice cubes, and thick turmeric peanut sauce—the Mindanao breakfast classic served in one bowl.
Serves 4 · 1h 30m total
The Story
Satti is Zamboanga breakfast before the city fully wakes—skewers of grilled meat standing in a bowl of sauce so thick it gleams orange-brown, with cubes of yellow rice (ta'mu) soaking up the spice from below.
The photo is how it is eaten at the table: not skewers beside a dip bowl, but everything together—beef and liver cubes dark and charred, chicken glazed glossy from the grill, sauce rich with peanut, tomato, turmeric, ginger, and chili, finished with crispy fried shallots and an aromatic leaf.
Morning satti shops in Santa Cruz and the city center have been doing this for generations. It is Chavacano Mindanao food at its most recognizable.
Best paired with
Hot coffee, extra fried shallots on the side, and calamansi if you want brightness against the heat.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Satti is served in the bowl, not as skewers with sauce on the side—the rice and meat both sit in the sauce.
- ✦The sauce should be thick enough to coat a spoon and shine with a little oil on top.
- ✦Use a mix of meats for the classic look: dark beef/liver cubes and lighter glazed chicken.
- ✦Press ta'mu rice firmly so cubes hold shape when you cut and place them in hot sauce.
- ✦Charcoal grilling gives the best street-stall flavor; baste chicken lightly with sauce while grilling for extra gloss.
- ✦Fried shallots are not optional for crunch—they balance the rich, spicy sauce.
Substitutions
- ta'mu rice cubes → puso (hanging rice) broken into chunks
- liver → extra beef cubes
- peanut butter → ground roasted peanuts blended smooth
- kaffir lime leaf → bay leaf for aroma only
Ingredients
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Instructions
- 1
Mix cooked rice with a pinch of turmeric and salt while still warm. Press firmly into a small pan or mold; chill 20 minutes, then cut into large cubes (ta'mu). Set aside.
- 2
Marinate beef, chicken, and liver separately with a little vinegar, garlic, salt, and pepper 20 minutes. Thread each meat onto soaked bamboo skewers—about 4–6 pieces per stick.
- 3
Make satti sauce: sauté garlic, ginger, and onion in oil until soft. Stir in peanut butter, tomato sauce, curry powder, brown sugar, and fish sauce. Whisk in coconut milk and broth. Simmer 15–20 minutes, stirring, until thick, glossy, and orange-brown; add chili to taste.
- 4
Fry shallot slices in oil until golden and crisp; drain on paper towels.
- 5
Grill skewers over charcoal or a hot grill pan until cooked through and charred at the edges—chicken should look glazed, liver just cooked through.
- 6
Spoon a generous layer of hot sauce into a wide bowl. Nestle ta'mu rice cubes in the sauce. Stand or lay grilled skewers in the bowl so they sit in the sauce. Top with fried shallots and an aromatic leaf. Serve immediately with a spoon.
Kitchen Timer · 40 min prep first
50:00
