Mussels satay

01 / ABOUT THE DISH

About the dish

Sate kerang is an Indonesian skewered dish made with spiced and cooked mussels or clams, most famously associated with the city of Medan in North Sumatra. Unlike other types of sate that are grilled over charcoal, sate kerang is typically boiled or braised in a richly seasoned spice mixture before being skewered, resulting in a tender, flavorful bite with no need for additional grilling or sauces. Shellfish are first cleaned and then simmered in a blend of ground spices such as coriander, turmeric, galangal, lemongrass, chili, and shallots, often with the addition of coconut milk and sweet soy sauce to balance the heat with richness and a touch of sweetness. Sate kerang is commonly sold as a snack or side dish in warungs, roadside stalls, and markets, particularly in Medan, where it is often served alongside rice dishes like nasi gurih or as part of mixed platters during festive occasions. Its popularity has spread beyond North Sumatra, and it is now enjoyed in other parts of Indonesia, although it remains especially emblematic of Medan’s diverse culinary identity.