Making Sate Madura (Madura Satay) on a charcoal grill involves marinating skewered meat and grilling it over an open flame for a smoky, flavorful finish. This dish originates from Madura Island in Indonesia and is known for its rich peanut sauce. Here's how to make Sate Madura at home using a charcoal grill. Slot deposit 5000 tanpa potongan
Ingredients:
For the Meat:
500g of chicken (or beef, lamb, or pork, depending on your preference)
1-2 tablespoons of soy sauce
1 tablespoon of sweet soy sauce (kecap manis)
1 tablespoon of vegetable oil
1 tablespoon of lime juice
1-2 cloves of garlic, minced
1 small shallot, minced
1 tablespoon of ground coriander
1 teaspoon of turmeric powder (optional)
Salt and pepper to taste
For the Peanut Sauce (Sate Sauce):
150g of roasted peanuts (unsalted)
2 cloves of garlic
1 red chili (optional for spice)
1 tablespoon of sweet soy sauce (kecap manis)
1 tablespoon of tamarind paste
2 tablespoons of water (add more for desired consistency)
1 tablespoon of brown sugar (or palm sugar)
Salt to taste
1 tablespoon of vegetable oil
Tools:
Charcoal grill
Bamboo skewers (soaked in water for 30 minutes to prevent burning)
Small bowl for marinating the meat
Mortar and pestle or food processor for making the peanut sauce
Instructions:
- Prepare the Meat:
Cut the chicken (or your choice of meat) into bite-sized cubes, around 2-3 cm in size.
In a large bowl, mix the soy sauce, sweet soy sauce, vegetable oil, lime juice, minced garlic, shallots, ground coriander, turmeric powder, salt, and pepper.
Add the meat to the marinade and mix well to coat. Let it marinate for at least 1 hour, or for a few hours if you have time. For even more flavor, you can marinate it overnight in the fridge.
- Prepare the Peanut Sauce:
In a food processor or mortar and pestle, blend the roasted peanuts, garlic, chili (if using), sweet soy sauce, tamarind paste, brown sugar, and salt until smooth.
Gradually add water until the sauce reaches your desired consistency (smooth but not too runny).
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Once hot, add the peanut mixture and cook, stirring for 3-5 minutes. The sauce should thicken and become aromatic.
Taste and adjust seasoning with salt or more sugar if needed. Set aside.
- Skewer the Meat:
Thread the marinated meat onto the bamboo skewers, ensuring they are spaced evenly for even grilling. Don’t overcrowd the skewers; leave a little space between the pieces for air circulation.
- Prepare the Charcoal Grill:
Light the charcoal and let it burn until it’s covered with white ash, indicating it's ready for grilling. The heat should be medium-high.
You can spread the coals in a way that allows for some areas to be hotter than others, so you can adjust the cooking time for different parts of the grill.
- Grill the Sate:
Place the skewers of meat on the grill. Grill the skewers over the charcoal for 3-5 minutes on each side, or until the meat is cooked through and nicely charred. Make sure to turn them regularly for even cooking.
For extra flavor, brush the skewers with some of the marinade as they cook.
- Serve the Sate:
Once the meat is grilled to perfection, remove the skewers from the grill and arrange them on a serving plate.
Drizzle or serve the peanut sauce on the side. You can also serve Sate Madura with steamed rice or lontong (compressed rice cakes) and a squeeze of lime.
Tips for the Best Sate Madura:
Use good quality meat: Chicken thighs are often preferred for their tenderness and flavor, but you can also use beef or lamb for a different taste.
Soak the skewers: This prevents them from burning on the grill.
Grill over medium heat: Too high of heat will char the outside before the meat cooks through.
Add some Indonesian sambal: If you want an extra kick, serve with some spicy sambal on the side.
Enjoy your homemade Sate Madura, with its smoky grilled meat and rich, sweet, and savory peanut sauce!