Sate from indonesian

Making your own satay is actually quite easy because the point is just a piece of meat pierced and smeared with sauce and seasoning. Depending on the type of meat and the area where the satay comes from, each satay has its own way of cooking and the flavor of different spices flavor as well.These baked-in dishes can be made from a variety of meats, such as chicken, mutton, or beef.

On this occasion, I will share recipe satay from Madura Island in Indonesia. Although looks not much different from other sate-satay, but this one satay has a different taste that many people addicted to eat it. The secret of the delicacy is in the flavor of the bean, which is supplemented with hazelnut. It tastes different from the usual peanut sauce and tastes even better. Here's the complete recipe.

Ingredients for making peanut sauce:

Peanuts that have been fried as much as 250 grams Red sugar that has been combed as much as 4 tablespoons Pecan that has been fried 4 eggs Curly red chili that has been boiled the size of 3 pieces or according to taste Smooth salt as much as 1.5 teaspoon Clean water as much as 600 ml

The main ingredients to make Sate Madura:

Chicken meat as much as 750 grams, this recipe uses 5 chicken thighs Cooking oil as much as 2 teaspoons Sweet ketchup as much as 4 tablespoons

Complementary materials:

Lontong the amount of 3 pieces of fried onions as much as 1.5 tablespoons or according to taste Sweet taste as much as 3 tablespoons lime juice 3 pieces Sambal made from hard boiled cayenne pepper 12 pieces that have been smoothed or crushed Skewer of approximately 30 pieces

How to make Sate Madura:

Wash and cut chicken meat. Then stack the chicken pieces on a skewer. Set aside.Create peanut sauce by mixing peanuts, brown sugar, pecan, red curly peppers, and fine salt. Then puree all the ingredients in a way punched or by using a food stroke machine. Pour water, stir well, then cook until cooked. After cooked, take some peanut spice, approximately 150 grams. Then add the cooking oil and soy sauce into it and mix well. Save the peanut spices that are left to spray when the sate is cooked. Dab satay chicken is still raw into this peanut spice until all surfaces terbalur peanut seasoning.Burn sate until half cooked Then dip it back into the peanut spice and burn it back until the sate is cooked perfectly. Once cooked, serve the satay on a serving plate accompanied by lontong that has been cut into pieces, peanut sauce, fried onions, sweet soy sauce, lime juice, and sauce.