Madura-Style Chicken Satay

Sate Ayam Madura

Ingredients

Chicken: 2 lbs chicken thighs (boneless, cut into 1-inch cubes). Marinade: 5 shallots, 4 garlic cloves, 2 tsp coriander powder, 1 tsp cumin, 2 tbsp palm sugar, 1 tbsp tamarind paste, 2 tbsp sweet soy sauce, 1 tbsp lime juice. Peanut Sauce: 2 cups roasted peanuts, 3 red chilies, 4 garlic cloves, 3 candlenuts, 1/2 cup coconut milk, 2 tbsp palm sugar, 1 tbsp tamarind, 1 tsp salt, 1 cup water. Accompaniments: Bamboo skewers (soaked 30 min), lontong (rice cakes), sliced shallots, lime wedges.

Detail Steps and Procedure

1. Prepare Marinade: Blend shallots, garlic, coriander, cumin into smooth paste. Mix with palm sugar, tamarind, soy sauce, and lime juice.

2. Marinate Chicken: Coat chicken cubes thoroughly with marinade. Cover and refrigerate minimum 2 hours (overnight preferred).

3. Make Peanut Sauce: Blend peanuts, chilies, garlic, candlenuts with 1/2 cup water until coarse paste.

4. Cook Sauce: Heat 1 tbsp oil in pan. Cook peanut paste 3 minutes until fragrant. Add coconut milk, remaining water, palm sugar, tamarind, salt. Simmer 10 minutes until thickened. Stir constantly.

5. Skewer: Thread 4-5 chicken pieces onto each soaked skewer, leaving space at both ends.

6. Grill: Preheat grill to medium-high (400°F/200°C). Grill skewers 4-5 minutes per side, basting with leftover marinade during first turn.

7. Char: For authentic flavor, briefly hold skewers over direct flame for 30 seconds per side for slight charring.

8. Serve: Arrange skewers on plate with lontong, peanut sauce, sliced shallots, and lime wedges. Drizzle sauce or serve separately.

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