Sate ayam madura (madura style chicken saté)

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
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


lontong (rice cake)

fresh shallot slices

acar (cucumber pickle)



  • 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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