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The most famous Indonesian chicken satay is Sate Madura. The best is the one sold by the street hawkers. Usually it is served with rice or rice cake wrapped in banana leaves (lontong), peanut sauce and condiments.
This recipe is dedicated to Jackicam.
Ground shallot, garlic, candle nut, red chilies, and bird-eye chilies to a fine paste.
Heat oil in a saucepan then sauté the paste until fragrant.
Add ground peanuts or peanut butter, 50 ml of sweet soy sauce, salt and water.
Mix well and slowly bring to a boil.
Remove saucepan from heat and add lime juice.
Cool to room temperature.
Impale the chicken cubes on bamboo skewers until 3/4 full.
Marinate chicken satay for at least 2 hours with a quarter of the sauce and the rest of the sweet soy sauce.
Grill satay for 10-15 minutes, turning occasionally.
Serve satay with sauce and rice.
Soak bamboo skewers in water for at least 1/2 hour so they don't burn. Use chicken thighs for best flavor and texture.
Condiments: sliced onions or shallots, bird-eye chilies, limes.
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