Sate Ayam Madura is one of the classic sates that I grew up with. Sate is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary art have produced a wide variety of sates.
Often readers asked me why some Indonesian sates/satays don’t use peanut sauce. Actually not all sates use peanut base sauce. In Indonesian term, sate means a dish of marinated, skewered and grilled meats, served with a sauce or no sauce. It may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconut leaf, although bamboo skewers are often used. A Bali version of sate uses lemongrass as skewers.
Despite the name is sate ayam madura, in Madura island itself there is no sate ayam madura. They just call it sate ayam (chicken sate). The reason why people outside this island add a word “Madura” after sate ayam is because most of the sellers come from Madura.
The most memorable of having sate ayam madura was the peanut sauce with sprinkle of fresh shallot slices over before serving. Oh oh I usually asked for more sambal too.
The keys of making a good sate peanut sauce are terasi and petis udang. But, if you don’t have any petis udang just use terasi. Terasi is what many people know as belachan or dried shrimp paste while petis is the Indonesian term for dark/black shrimp paste. Petis has gooey and sticky texture.
Sate Ayam Madura
Madura Style Chicken Saté
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)
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)
lontong (rice cake)
fresh shallot slices
acar (cucumber pickle)
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.
Combine kecap manis and chicken oil in a bowl.
A flat plate, combine 2 tbsp. cooked peanut sauce, 1 tbsp kecap manis and 2 tbps. freshly squeezed lime.
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.
* 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.
* If you have a difficulty to find petis udang (dark shrimp paste) just omit it.