Indonesian Recipe : MADURA CHICKEN SATAY

Originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments.

Ingredients :

• 1 kg chicken, discarding skin and bones
• 150 ml soy sauce
• 2 pieces limes
• 40 skewers

Seasonings Nuts :

• 250 grams peanuts, fried
• 4 cloves garlic
• 5 cloves shallots
• red chili 2 pieces
• 500 ml water
• lime leaves 2 sheets
• salt to taste
• 100 ml soy sauce

Complementary :
rice cake or rice cake

How to :

• Cut the chicken meat dice form, and then prick-prick with a skewer and do until exhausted, set aside.
• Blend all ingredients except soy peanut sauce, lime leaves and water until soft, then mix with soy sauce, water, lime leaves and cook until greasy and cooked, remove from heat.
• Marinate chicken with satay sauce which was added a little peanut sauce until flat surface.
• Fuel broil until cooked while turned upside down and covered sis seasoning sauce, remove from heat.
• Serve the chicken satay with peanut sauce, lime and rice cake.