50 minutes

    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 arts 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 based 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.


    Riau, Indonesia
    1 person made this

    Serves: 2 

    • 700g boneless and skinless chicken (I prefer thighs)
    • bamboo skewers, soaked in cold water
    • Saté Peanut Sauce:
    • 2 tablespoons cooking oil (I used my homemade chicken oil)
    • 4 red cayenne chillies, seeds discarded
    • 3 onion shallots (5 if you use small shallots), sliced
    • 5 cloves garlic, sliced
    • 1/2 tablespoon terasi (dried shrimp paste)
    • 200g homemade roasted garlic peanuts (see note)
    • 1/2 tablespoon petis udang (dark shrimp paste)
    • 2 tablespoons coconut sugar, or as desired (if you use palm sugar, you may want to reduce the amount)
    • 1 teaspoon sea salt, or as desired
    • 200ml hot water
    • For basting
    • kecap manis, as needed
    • homemade chicken oil (can use melted margarine)
    • 2 tablespoons freshly squeezed lime juice
    • To serve
    • lontong (rice cake), fresh shallot slices, acar (cucumber pickle), sambal

    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. Rinse the chicken pieces off under cold water and pat dry. Remove fat and skin if necessary.
    2. To make the sauce:

    3. Stir fry cayenne chillies, sliced shallots, garlic and terasi with cooking oil until fragrant.
    4. In a food processor, process stir fry mixture, peanuts, petis udang, coconut sugar and sea salt until smooth.
    5. Transfer the peanut mixture to a pot and add hot water. Cook until a thick mixture forms. Remove from heat and set aside.
    6. Basting sauce 1:

    7. Combine kecap manis and chicken oil (the amounts are up to you) in a bowl.
    8. Basting sauce 2:

    9. On a flat plate, combine 2 tablespoons of the peanut sauce, 1 tablespoon kecap manis and the two tablespoons lime juice.
    10. Cut the chicken meat in 2 x 3cm cubes. Thread 4-5 pieces of chicken onto each skewer, including one piece of fat or skin in the middle. Baste the skewers with the first basting sauce and set aside for 15 minutes.
    11. Cook the chicken on a hot barbecue grill until half done. Transfer the skewers to the plate with the second basting sauce and baste well. Return the chicken to the barbecue and cook until done.
    12. To serve:

    13. To make the final sauce, combine the rest of the peanut sauce with kecap manis and freshly squeezed lime juice to taste. On a plate, place sliced lontong, some sauce, and then the sate. Sprinkle shallot slices over. Serve acar and sambal on the side.


    You can use organic crunchy peanut butter instead of homemade roasted garlic peanuts. 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.

    Petis udang

    If you have a difficulty finding petis udang (dark shrimp paste) just omit it.

    See it on my blog

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