Sate Ayam Madura, Madura Style Chicken Saté

Written by on June 14, 2012 in Java Culinary with 0 Comments

Sate Ayam Madura, Madura Style Chicken Saté

http://indonesiaeats.com/sate-ayam-madura-indonesian-chicken-satay-peanut-sauce/

Sate-Ayam-Madura

Sate Ayam Madura
Madura Style Chicken Saté

Ingredients:
700 g boneless and skinless chicken (I prefer choose thigh), rinse off under cold water and pat dry
fat and skin pieces
homemade chicken oil (can be substituted for melted margarine)
kecap manis
bamboo skewers, soak in cold water

Saté Peanut Sauce:
200 g homamade roasted garlic peanuts*
4 red cayenne pepper, discard the seed
5 garlic, sliced
3 shallot (if you use smaller size, you will need 5 pieces), sliced
1/2 tbsp. petis udang (dark shrimp paste)
1/2 tbsp. terasi (dried shrimp paste)
2 tbsp. coconut sugar or as desired (if you use palm sugar, you may want to reduce the amount)
1 tsp. seasalt or as desired
200 mL hot water
2 tbsp. cooking oil (I used my homemade chicken oil)

Complement:
lontong (rice cake)
fresh shallot slices
acar (cucumber pickle)
sambal

Methods:
The Sauce
1. Stir fry cayenne pepper, sliced shallots, garlic and terasi with cooking oil until fragrant.

2. Process stir frying mixture, peanuts, petis udang, coconut sugar and seasalt in a food processor until smooth.

3. Transfer the peanut mixture to a pot and add hot water. Cook until a thick mixture forms. Remove from heat and set aside.

Basting 1:
Combine kecap manis and chicken oil in a bowl.

Basting 2:
A flat plate, combine 2 tbsp. cooked peanut sauce, 1 tbsp kecap manis and 2 tbps. freshly squeezed lime.

The Sate:
1. Cut chicken meat into 2 x 3 cm2

2. Thread 4-5 pieces of chicken pieces into each skewer, including 1 piece of fat or skin in the middle.

3. Bast them with basting 1. Set aside for 15 minutes. Grill until half done. Then, transfer them to a basting 2 plate and bast. Regrill them until done.

4. For the sauce, combine the rest of cooked peanut mixture with kecap manis and freshly squeezed lime.

5. Serving: on a plate, place sliced lontong, the sauce, and saté. Sprinkle shallot slices over. On the side, you can put acar and sambal.

Note:
* You can use organic crunchy peanut butter instead of homemade roasted garlic. I sometimes go to the natural product store by my house, buy organic peanuts and grind them there. The store has provided a peanut grinder to make our fresh own peanut butter.

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