Sate Ayam Madura - Madura Chicken Satay

Indonesian Cuisines - Indonesia is a land with sate (satay) variants aplenty. Sate is an easy way of prepairing many different kinds of meat. Every region in Indonesia has its own favorite way of prepairing the dish.
Judging from the name and shape, it is widely believed that the foodway of sate might have originated from China. In Mandarin, sa they means three pieces of meat. In the mainland, sate is highly popular in the Muslim predomonited Xinjiang. This theory fits the historical facts that show that early introductions of Islam in Indonesia were made by ulemas on the expedition of Chinese Admiral explorer Cheng Ho.

Indonesian Cuisines - Sate Ayam Madura

Some of the most popular chicken sate dishes in Indonesia are the ones originating from Madura and Ponorogo. Madura and Ponorogo are the names of regencies in East Java province, Indonesia. Almost all chicken sate variants are served with peanut-based sauce, which is sometimes mixed with kecap manis (sweet soy sauce).

Sate Ponorogo has the potentioal to be served in fine dining settings, due to its larger cuts and thus more presentable look on the skewers. The peanut sauce comes across as softer with a tocuh of sweetness that is not too strong so as to overcome its savory.

Thanks to the enterpreneurship of the people from Madura, Sate Madura is better known throughout Indonesia. Many make a living selling sate. The size of the meat is adjusted to the social class of its consumers. The really tini cuts of chicken make for what is known as sate lalat, literally refering to the size of a fly

Sate Madura and Lontong (Rice Cake)

To enghance the aroma of the sate, vendors from Madura like to pour chicken lard (made from chicken skin) over the sate at the end of the grilling process.

Ingredients (makes around 12-15 skewers):

• 600 gr chicken thigh and breast fillet, cut by 1 1/2 x 2 cm
• 150 gr chicken fat, cut into 12-15 pieces
• 8 tablespoons sweet soy sauce
• 7-8 tablespoons cooking oil
• sate skewers

Peanut Sauce 

• 300 gr peanuts, lightly toasted, ground
• 100 gr 5 pcs red chilles
• 32 gr 2 tablepsoons palm sugars, thinly sliced
• 8-10 tablespoons sweet soy sauce
• 6 gr 1-1 1/2 teaspoons salt
• 400-450 cc boiled water

Garnish

• 8 gr 8 pcs bird's eye chilles, sliced
• 60 gr 6 pcs shallots, thinly sliced combined
• 150 gr 3 pcs tomatoes, sliced by 1/2 cm
• 6 tablespoons sweet soy sauce
• 20 gr 2 sheet kaffir limes
• 3 pcs rice cakes 

Directions

1. Thread 4 pieces of chicken pieces into each skewer, including 1 piece of fat or skin in the middle.
2. Peanut sauce: grind peanuts together with red chilles, then add palm sugar, sweet soy sauce, salt and water. Mix well. 
3. Mix one part of the peanut sauce with sweet soy sauce and cooking oil. Baste on the sate, set aside.
4. 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, bird's eye chilles and sweet soy sauce. Add kaffir lime juice and rice cale pieces.

 Happy cooking and enjoying Sate Madura, culinary from Indonesia.

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