Sate Madura (Madurese Chicken Satay)

🧂 Ingredients

• 800 g Boneless, skinless chicken thighs
• 200 g Peanuts
• 6 tbsp Kecap manis (Indonesian sweet soy sauce)(divided, for marinade and sauce)
• 6 medium Shallots
• 4 cloves Garlic
• 1 tsp Coriander seeds
• 1/2 tsp Cumin seeds
• 1 cm piece Galangal
• 1 tbsp Lime juice
• 200-250 ml Water(for sauce)
• to taste Salt
• 1 tsp Sugar(optional, if peanuts are not sweet enough)
• approx. 20-25 Bamboo skewers
• for serving Lontong or steamed rice cakes
• for garnish Fried shallots(optional)
• to taste Chili

👨‍🍳 Instructions

1. 1

   Prepare the chicken marinade: In a bowl, combine 3 tablespoons of kecap manis, the grated galangal, and a pinch of salt. Add the cubed chicken thighs and toss to coat evenly. Cover and marinate in the refrigerator for at least 2 hours, or preferably overnight.

   ⏱️ 2 hours (minimum)
2. 2

   Prepare the peanut sauce: In a food processor or blender, combine the roasted peanuts, chopped shallots, garlic, toasted coriander seeds, and toasted cumin seeds. Process until finely ground. Add 3 tablespoons of kecap manis, lime juice, and about 100 ml of water. Blend until a smooth paste forms. Transfer to a saucepan. Add the remaining water (100-150 ml) gradually, stirring, until the sauce reaches a thick but pourable consistency, similar to heavy cream. Season with salt and sugar (if using) to taste. Cook over medium-low heat, stirring constantly, for about 10-15 minutes, until the sauce thickens slightly and the flavors meld. Do not boil vigorously. Set aside.

   ⏱️ 15 minutes
3. 3

   Assemble the skewers: Thread the marinated chicken cubes onto the soaked bamboo skewers. Aim for 3-4 pieces of chicken per skewer, ensuring they are not packed too tightly to allow for even cooking.

   ⏱️ 10 minutes
4. 4

   Grill the satay: Preheat your grill (charcoal grill is traditional and recommended for authentic flavor) to medium-high heat. The grill temperature should be around 200-230°C (400-450°F). Grill the chicken skewers for about 4-6 minutes per side, turning occasionally, until the chicken is cooked through and has nice char marks. Baste with any remaining marinade or a little extra kecap manis during the last few minutes of grilling for extra glaze and flavor.

   ⏱️ 10-15 minutes
5. 5

   Serve: Arrange the grilled Sate Madura on a serving platter. Drizzle generously with the prepared peanut sauce. Garnish with fried shallots and chopped chili if desired. Serve immediately with lontong or steamed rice cakes.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Using a charcoal grill imparts a distinct smoky flavor that is essential for authentic Sate Madura.
• ✓Ensure your bamboo skewers are soaked to prevent them from burning on the grill.
• ✓The quality of kecap manis significantly impacts the final flavor; use a good brand.
• ✓Adjust the consistency of the peanut sauce by adding more or less water as needed.
• ✓For a spicier sauce, add some fresh red chilies to the peanut sauce mixture during blending.

🔄 Variations

• Sate Ayam: General chicken satay, which can vary in preparation.
• Sate Kambing: Satay made with goat meat, often marinated differently.
• Sate Padang: A different style of satay from West Sumatra with a distinct yellow sauce.

🥗 Nutrition

Per serving