Sate ayam madura (madura style chicken saté)

Ingredients

• 700 g boneless and skinless chicken, rinse off under cold water and pat dry
• fat and skin pieces
• homemade chicken oil (can be substituted for melted margarine)
• kecap manis
• 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 tablespoons . petis udang (dark shrimp paste)
• 1/2 tablespoons . terasi (dried shrimp paste)
• 2 tablespoons . 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 tablespoons . cooking oil

Complement:

• lontong (rice cake)
• fresh shallot slices
• acar (cucumber pickle)
• sambal

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Preparation

• The Sauce:
  Stir fry cayenne pepper, sliced shallots, garlic and terasi with cooking oil until fragrant. Process stir frying mixture, peanuts, petis udang, coconut sugar and seasalt in a food processor until smooth. Transfer the peanut mixture to a pot and add hot water. Cook until a thick mixture forms. Remove from heat and set aside.
• Basting 1:
  Combine kecap manis and chicken oil in a bowl.
• Basting 2:
  A flat plate, combine 2 tablespoons . cooked peanut sauce, 1 tablespoons kecap manis and 2 tablespoons . freshly squeezed lime.
• The Sate:
  Cut chicken meat into 2 x 3 cm2. Thread 4-5 pieces of chicken pieces into each skewer, including 1 piece of fat or skin in the middle. Bast them with basting 1. Grill until half done. Then, transfer them to a basting 2 plate and bast. Regrill them until done.
  
• For the sauce, combine the rest of cooked peanut mixture with kecap manis and freshly squeezed lime.
• Serving: on a plate, place sliced lontong, the sauce, and saté. Sprinkle shallot slices over. On the side, you can put acar and sambal.

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