Things to know about Sate Ayam Madura Recipe
Sate Madura is a regional variant of the Satay dish commonly found throughout Indonesia and other Southeast Asian countries. This variant of the satay, like its name, originated from the Madura Islands in the East Java Province. This type of satay is commonly prepared with either chicken or lamb meat and is different from another type of satay in Indonesia. The difference lies in the thickness of the meat used, wherein Satay Madura, the meat is way thinner than other types of satay.
Another differentiating factor, and also the reason why this satay tastes amazing, is because of the brine used to marinate the meat before grilling. There are only a few regional variants of satay that do this, and the Madura people do it the best.
This is the type of satay you would not want to miss out on!
Sate Ayam Madura Traditional Indonesian Chicken Satay skewers from Madura
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
Ingredients
- 400 grams (14.11 oz) Chicken Breast Fillet
- 15 sticks Bamboo Skewer
- 1/2 pc Lime
- 3 cloves Garlic
- 1/2 tsp Ground White Pepper Powder
- 3 tbsp. Indonesian Sweet Soy Sauce – Kecap Manis
- 2 tbsp. Margarine vegetable shortening
- 2 Indonesian Rice Cake – Lontong
Peanut Sauce Ingredients
- 150 grams (5.29 oz) Peanut
- 3 pcs Kaffir Lime Leaf
- 3 tbsp. Indonesian Sweet Soy Sauce – Kecap Manis
- 1 tbsp. Indonesian Palm Sugar – Gula Jawa – Gula Merah – Red Sugar – Gula Aren
- 1 tsp Salt
- 1 tsp White Sugar – Regular Sugar – Granulated Sugar white
- 500 ml (16.91 floz) Water
- 2 tbsp Vegetable Oil
- 4 pcs Red Curly Chili Pepper
- 6 pcs Shallot Onion
- 3 cloves Garlic
- 3 pcs Candlenut
Instructions
Preparing the Chicken
- Dice the chicken fillets, and place them into a bowl.
- Squeeze out the juice of the lime and add it to the chicken. Add the garlic (crushed), and pepper.
- Mix well and let it rest in the fridge covered with plastic while making the peanut sauce.
Peanut Sauce
- Fill a wok with oil enough to cook the peanuts.
- Remove the peanuts from the shell and cook until brown and fragrant. Let it cool.
- Crush the cooked peanut using a mortar and pestle until it forms a fine powder.
- Into a food processor, add the chili pepper, shallot, garlic, and candlenut (toasted beforehand) and blend until smooth.
- Using the same wok, add in vegetable oil, and cook the blended spices along with the lime leaves (torn into small pieces) until fragrant.
- Add the peanut powder, palm sugar, soy sauce, salt, and sugar. Mix well.
- Add in water and cook until the sauce thickens and starts releasing its oil.
- Remove from the heat and set aside.
Cooking the Satay
- When the peanut sauce is done, remove the chicken from the fridge and skewer them with the bamboo skewers.
- Prepare the grill (stovetop, BBQ grill, non-stick grill) of your choice and heat it up.
- Take three tablespoons of the peanut sauce, and mix it with two tablespoons of margarine and three tablespoons of sweet soy sauce. (Measurement for every 15 skewers. Add depending on the number of portions).
- Add the mixture to the chicken skewers and generously coat each skewer with the sauce, you can use a brush for this.
- Into the heated grill, place the chicken skewers and grill each side until brown and a little bit charred, while smearing the sauce into the chicken skewers each time you flip it around.
- Once it is done, slice up 2 lontong, place both the lontong and chicken skewer into a serving plate and generously sauce the dish using the peanut sauce.
- Top off with a few slices of shallots and Indonesian sweet soy sauce.
- The dish is ready to be served!
— Specific Atributes of This Recipe:
Nutrition
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