Sate Madura
Small skewers of chicken, glazed in kecap manis and grilled over charcoal, under a peanut sauce with lontong and raw shallot.
What makes it sate madura
- Small pieces, on thin bamboo skewers.
- Kecap manis in the marinade and brushed on at the grill.
- A smooth peanut sauce, with lontong and raw shallot.
Where it comes from
Madurese sellers, with a grill slung from a shoulder pole or a cart, have made their sate the standard version across much of Indonesia. The meat is cut small and marinated, grilled hard over coconut-shell charcoal while someone fans, then glazed again with sweet soy before it comes off.
The peanut sauce is ground smooth and loosened with kecap manis; the skewers come with lontong or rice, raw shallot and a squeeze of lime. Goat and mutton versions are just as common.
How it varies
- Sate kambing
- Goat or mutton, often served with sweet soy, chilli and raw shallot instead of peanut sauce.
Be the first here
Start your own sate maduraNo one here has made sate madura yet. Start it as v1, and every version after is an experiment the next cook can learn from.
Near it
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MinangkabauSate PadangSkewers of boiled then grilled beef and offal, under a thick, spiced sauce thickened with rice flour.No one here has made it yetBalineseSate lilitMinced fish or pork mixed with grated coconut, base genep and lime leaf, pressed around lemongrass or flat bamboo and grilled.No one here has made it yet