Traditional Satay a la Ponorogo
Origin: Ponorogo Municipality, East Java
Ingredients
- 750 g chicken fillet, cut into 1 x 2 x 4 cm
- 15 pc bamboo skewers
Spices for marinating
- 8 pc shallots
- 4 gloves garlic
- 3 pc candlenuts, roughly chopped or crashed
- 2 tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 1 cm galangale, chopped
- 2 tsp palm sugar or brown sugar
- 1 tsp salt
For grill-coating
- 5 tsp Indonesian sweet soya sauce / kecap manis
- 5 tsp peanut oil or vegetable oil
- 3 pc shallots, blended
- ½ tsp sugar or brown suga
For peanut sauce
- 150 g roasted peanut, blended or Pindakaas
- 2 gloves fried garlic
- 2 pc rosted or fried candlenuts
- ½ tsp palm sugar or brown sugar
- ½ pc salt
- 150-200 ml hot water
Satay a la Ponorogo
Satay (or Sate) is originated in Indonesia and has become a worldwide known name for a grilled dish which's put on a bamboo skewers, quickly grilled over a wood or charcoal fire, then served with various spicy seasonings.Indonesia has a wide variety of sate with seasoning varies from region to region. Each recipe is unique and delicious!. This time I introduce you a variant of sate recipes which originated in Ponorogo or well known as City of Reog.I have to be honest, making Satay Ponorogo elaborate lots of works & more ingredients. But it's worth trying! The perfect blend & combination of coriander, turmeric, cumin and galangal produces an amazingly delicious taste !! it is loved by almost my european colleagues & guest :-).Note: For you who're keen of Indonesian Satays, you can also try "Javanese Chicken Satay", or "Satay Kambing /Goat or Lamb Satay".Tips: 1. You can also replace chicken fillet with beef fillet. 2. Soak the bamboo skewer in a cold water for about 30 minutes before using to prevent burning during grilling process.
Instructions
- Prepare all ingredients for the marinating paste: shallots, garlic, candenuts, ground spices, sugar & salt. Pre-cut, slice or chop if necessary.
- Put them in a blender or food processor and blend until smooth. (If necessery add a little bit oil to help the blending process). Put aside.
- Cut the chicken fillet in thinly rectangular form (1 x 2 x 4 cm). Transfer into a bowl.
- Add the marinating paste and mix them throughly.
- Put about 3-4 pieces of chicken cubes on each bamboo skewer. Put in a closed container & let them marinate in a fridge for about 3 hours.
- Making Peanut Sauce: (Skip if you prefer "Sambal Kecap") : Grind roasted/fried candlenuts, fried garlic & roasted/fried peanuts with mortar and pestel or use a blender and blend until smooth. (If necessery add a little bit water to help the blending process).
- Grinding spices.
- Add the hot water and mix well to obtain a thick and smooth sauce. Put aside.
- Making Grill-Coating: Blend shallot and mixed well with other ingredients in a deep plate.
- Prepare for Grilling: Rub the skewered chicken with with coating mixture evenly.
- Grill the satay on charcoal or under electric / gas grill. Turn them over to grill the other side until both sides half / well cooked as you prefer. Remove from heat.
- Serve right away with rice or compressed rice (ketupat), peanut sauce or "Sambal Kecap".
Notes & Tips
- If using raw peanut: Fry or roast the peanut in a hot wok until brown then blend in a blender into a smooth powder.
- If you prefer a short cut method by using Pindakaas (Dutch peanut butter), you can use it right away.
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