- 500 gr chicken fillet, cut into 2 X 1 X 0.5 cm
- 1 lime
- 15 – 20 pcs bamboo skewers
Spice for the paste:
- 1 large red Chilli, de-seeded, boiled
- 2 small red chillies (optional)
- 4 shallots
- 1 clove garlic
- 5 bh kemiri, sangrai
- 2 tsp palm sugar or brown sugar
- 1 tsp salt
- 2 tbsp oil
- 3 tbsp peanut oil or vegetable oil
- 150 gr roasted peanut, blended or Pindakaas
- 2 tbsp indonesian sweet soya sauce / kecap manis
- 150 ml water
Note for Peanut Sauce:
- If using raw peanut: Fry the peanut in a hot wok or fryingpan without oil until brown then blend in a blender into a smooth powder.
- If you prefer a short cut method by using Pindakaas ( Dutch peanut butter), you can use it right away.
Satay ala Madura
Place of origin: Madura Island
Source: Modified from Femina Magazine
Satay (or Sate) is originated from Indonesia and has become a worldwide known name for a grilled dish which’s put on a bamboo skewers, quickly grilled over a wood or charcoal fire, then served with various spicy seasonings. There are many different varieties of Indonesian Satay, a famous variant among them is “Sate ala Madura” which originated on the island of Madura, near Java Island. You can make this satay either with lamb or chicken. Eventhough most of indonesian satay sauce are made from peanut paste as basic ingredient, however seasonings will vary slightly by region. The main characteristic of Sate Madura is the brown sauce made from indonesian sweet soy sauce or kecap manis, brown sugar and candlenut/kemiri. What about the taste??? Hmmmmm yummy ;-). So if you’re happened to travel around Java don’t forget to try this special dish!! Tips : Soak the bamboo skewer in a cold water for about 30 minutes before using to prevent burning during grilling process.
- For Satay: Put about 4 – 5 cubes of chicken meat on each bamboo skewer. Put aside.
- For Peanut Sauce: Blend all ingredients for the spice paste in a food processor until smooth.
- (If necessery add a little bit oil to help the blending process).
- Heat 2 tbsp oil in a saucepan, stir-fry the paste all the time until fragrant.
- (Don’t add oil if it’s already added in a blender during the blending process).
- Take 2 tbsp of the paste for the satay seasoning. Keep aside.
- Add the peanut powder or pindakaas and water to the saucepan.
- Simmer until the sauce becomes thick. Stir occationally.
- For Satay Seasoning: Mix 2 tbsp fried paste and 2 tbsp kecap manis then rub it on the satays evenly.
- Grill the satays on charcoal or under electric / gas grill.
- Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
- Serve with peanut sauce, kecap manis and lime slice.
- Garnish with chopped bird chillies and shallots if you like it SPICY!!.