SATE AYAM MADURA
(MADURESE CHICKEN SATE)
Many believe sate might have originated from Muslim-majority Xinjiang in China. The Chinese word "sa they" means three pieces of meat. Facts also show that it was the Muslim explorar Chang Ho, who introduced Islam in Indonesia. Sate is an easy way to present different kinds meat, and Indonesia do it in many different way. Two of the most popular ones are from Madura and Ponorogo. The Madura version adds a little twist at the end of the grilling process, by basting the chicken pieces with chicken oil (made from chicken skin).
INGREDIENTS (makes around 12 – 15 skewers): 1 peaces = 204 calories
- 600 grams chicken thigh and breast fillet, cut by 1 ½ x 2 cm
- 150 grams chicken fat, cut into 12-15pieces
- 8 tablespoons sweet soy sauce
- 7-8 tablespoons cooking oil
- sate skewers
- 300 grams peanuts, lightly toasted, ground
- 5 pcs red chilies
- 2 tablespoons palm sugar, thinly sliced
- 8 -10 tablespoons sweet soy sauce
- 1-1 ½ teaspoons salt
- 400 - 450 cc boiled water
- 8 pcs bird's eye chilies, sliced
- 6 pcs shallots, thinly sliced
- 3 pcs tomatoes, sliced by ½ cm
- 6 tablespoons sweet soy sauce
- 2 sheet kaffir limes
- 3 pcs rice cakes
- Thread 4 pieces of chicken pieces into each skewer, including 1piece of fat or skin in the middle.
- Peanut sauce: grind peanuts together with red chilies, then add palm sugar, sweet soy sauce, salt and water. Mix well.
- Mix one part of the peanut sauce with sweet soy sauce and cooking oil. Baste on the sate, set aside.
- Grill them over coconut charcoal, turning often until all sides are browned and cooked through. Serve with the rest of the peanut sauce along with the mixture of tomatoes, shallots, birds eye chilies and sweet soy sauce. Add kaffir lime juice and rice cake pieces.
See Indonesian Basic Ingredients here.