Sate ayam Madura

Sate Madura is originating on the island of Madura, near Java, is a famous variant among Indonesians. Most often made from mutton or chicken, the recipe's main characteristic is the black sauce made from Indonesian sweet soy sauce/kecap manis mixed with palm sugar (called gula jawa or "javanese sugar" in Indonesia), garlic, deep fried shallots, peanut paste, petis (a kind of shrimp paste), candlenut/kemiri, and salt. Chicken Madura satay is usually served in peanut sauce, while the mutton Madura satay is usually served in sweet soy sauce. Sate Madura uses thinner chunks of meat than other variants. It is eaten with rice or rice cakes wrapped in banana/coconut leaves (lontong/ketupat). Raw thinly sliced shallot and plain sambal are often served as condiments

Additional info

Difficulty level:
4 - 6
Preparation time:
20 minutes
Cooking time:
40 minutes


1 chicken breast
100 grams of peanut
100 milliliters of chicken broth
5-8 candlenuts (substitute: almonds)
4-6 garlic cloves
1 lemon or lime
1 onion or red onion (or purple onion)
1-2 tablespoons of grated palm sugar
4 tablespoons of sweet soy sauce
1 teaspoon of salt
chili peppers, at will
1-2 tablespoons of cooking oil

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.