This Madurese chicken satay gets smoky edges from the grill and is served with thick peanut sauce, sweet kecap manis and soft lontong. A fresh, quick cucumber pickle balances the rich flavors.
Sate ayam Madura is all about the combination of grilled chicken and peanut sauce. The chicken is cut into small, evenly sized pieces so it cooks quickly and has plenty of surface area to take on the marinade and the heat of the grill. Garlic and coriander provide an earthy, spiced base; kecap manis adds sweetness and a light caramel flavor. In this recipe, the thick, savory peanut sauce is served generously alongside the skewers, not just drizzled over them.
Use unsalted roasted peanuts for the sauce: they add flavor without needing to be fried first. Grind them coarsely for a sauce with some texture, or more finely for a smoother result. Add the water gradually; the sauce thickens as it heats and gets firmer as it cools. Kecap manis is sweet Indonesian soy sauce and is different from regular soy sauce. If you can’t find it, you can use regular soy sauce with a little brown sugar, though the flavor will be less syrupy and pronounced.
Grilling over high heat gives the chicken color and smoky edges before the small pieces dry out. A barbecue works well, but a thoroughly heated grill pan or oven grill will also do the job. Keep the skewers moving and make sure the sugar-rich kecap doesn’t get too dark. Cut the chicken into pieces of roughly the same size and check the thickest piece: the chicken should be fully cooked, with no raw center. Bamboo skewers can burn; soaking them in water helps, or use metal skewers.
Lontong is compact rice cooked into a firm block and served in slices. Ready-made lontong is a practical choice here; heat it according to the package instructions and slice it only afterward. The soft, neutral rice balances the salty, sweet sauce and makes this a filling lunch. Don’t have any lontong? Steamed white rice is a good alternative, but it has a looser texture.
A quick cucumber pickle adds fresh acidity and crunch, while fried shallots provide a crisp accent. Serve the pickle on the side so everyone can choose their own proportions. Put extra kecap manis on the table for anyone who likes their skewers a little sweeter. Store any leftover chicken and sauce covered in the refrigerator and eat within two days; store the lontong separately and heat the chicken and sauce all the way through before serving.
Mix the chicken with the garlic, ground coriander, 1 tablespoon of oil and the salt. Cover and marinate in the refrigerator for 30 minutes. Meanwhile, soak wooden skewers in water.
Make the cucumber pickle: mix the cucumber slices with the rice vinegar and sugar. Set aside while you prepare the rest.
Grind the peanuts in a food processor, coarsely or finely, as you prefer. Heat 1 teaspoon of oil in a saucepan and cook the chili over low heat for 1 minute. Add the peanuts, water, kecap manis and tamarind paste. Simmer gently for 5–8 minutes, stirring regularly, until the sauce is thick. Add a splash of water if needed.
Heat the lontong according to the package instructions. Slice it while warm.
Thread the chicken onto the skewers. Heat a barbecue, grill pan or oven grill until very hot. Grill the skewers for about 8–12 minutes, until cooked through and golden brown, turning regularly and making sure they don’t burn. Check that the chicken is fully cooked in the middle too.
Serve the chicken satay with the warm peanut sauce, lontong, cucumber pickle and fried shallots. Put extra kecap manis on the table.
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