Sate a la Ponorogo

Notes, Tips & Tricks 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 Sate 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 Sate, Madurese Chicken Sate or Sate Kambing/Goat or Lamb Sate. 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. Ingredients Ingredients for 15-20 skewers: 750 gr/25 oz chicken fillet, cut into 1 x 2 x 4 cm 15 - 20 pcs bamboo skewers Spices for the paste (for Marinating): 8 pcs/80 gr/3 oz shallots 4 cloves garlic 3 candlenuts, roughly chopped or crashed 2 tsp ground coriander 1/2 tsp ground cumin 1/2 tsp ground turmeric 1 cm or 1 tsp galangale, chopped 2 tsp palm sugar or brown sugar 1 tsp salt For Grill-Coating, mixed: 5 tsp indonesian sweet soya sauce / kecap manis 5 tsp peanut oil or vegetable oil 3 pcs shallots, blended 1/2 tsp sugar or brown sugar For Peanut Sauce, mixed: 150 gr/5 oz roasted peanut, blended or Pindakaas 2 cloves or 1 tbsp fried garlic 2 rosted or fried candlenuts 1/2 tsp palm sugar or brown sugar 1/2 tsp salt 150 - 200 ml /5 - 7 fl.oz/0,8-1 cup hot water Step-by-Step Instructions: 1 Prepare all ingredients for the marinating paste : shallots, garlic, candenuts, ground spices, sugar & salt. Pre-cut, slice or chop if necessary. 2a 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. 2b 3 Cut the chicken fillet in thinly rectangular form (1 x 2 x 4 cm). Transfer into a bowl. 4 Add the marinating paste and mix them throughly. 5 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. 6a 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). 6b 6c Add the hot water and mix well to obtain a thick and smooth sauce. Put aside. 7 Making Grill-Coating : Blend shallot and mixed well with other ingredients in a deep plate. 8 Prepare for Grilling : Rub the skewered chicken with with coating mixture evenly. 9 Grill the satays 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. 10 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.

Great

% Daily Values based on a 2,000 calorie diet