«

»

Sate Ponorogo – Chicken Satay Ponorogo

Chicken Satay Ponorogo
Sate Ponorogo is a variant of satay originating in Ponorogo, a town in East Java. It is made from sliced marinated chicken, served with a sauce made of peanuts and chilli sauce and garnished with shredded shallots, sambal, and lime juice. This variant is unique for the fact that each skewer contains one large piece of chicken, rather than several small cubes. The meat is marinated in spices and sweet soy sauce, in a process called “bacem” and is served with rice or lontong (rice cake).
Ingredients
  • 500 g boneless skinless chicken breast, cut into strips
For ponorogo chicken marinade
  • 2 cloves garlic
  • ½ teaspoon ground coriander
  • 2 cm piece galangal
  • ¼ teaspoon caraway
  • 2 pecan nuts, toasted
  • ¼ teaspoon brown sugar
  • ¼ teaspoon salt
  • 3 tablespoons chicken fat (½ cup of chicken skin and fat, melted over low heat) or cooking oil
  • 2 tablespoons kecap manis (Indonesian sweet soy sauce)
  • 1 tablespoon brown sugar
For ponorogo satay sauce
  • 3 tablespoons peanut oil
  • 225 g shelled peanuts, roasted
  • 3 red chillies
  • 2 pecan nuts, toasted
  • 1 cup water
  • 1 teaspoon salt
  • 1 tablespoon brown sugar
Instructions
To make the satay sauce
  1. Heat up the oil in a saucepan; add chillies and saute for 1 minute; add the peanuts, pecans, salt and sugar; stir thoroughly.
  2. Pour the mixture into a blender, along with the water and blend to a slightly thick sauce consistency.
For the ponorogo chicken skewers
  1. Marinate the chicken in the marinade for 30 to 45 minutes
  2. Thread the chicken strips on the skewers. Brush with the marinade again
  3. Grill the skewers until the chicken is half cooked.
  4. Brush the skewers with the marinade; finish cooking the chicken.
  5. Serve the Ponorogo skewers with rice or rice cakes on the side and some peanut sauce poured over them.
Notes
If using pre-roasted peanuts ensure they are unsalted.
Other garnishes and side-dishes can include sliced shallots, sambal, or lime juice
Nutrition Information
Serving size: 4 Calories: 686 Fat: 43g Saturated fat: 7g Unsaturated fat: 33g Carbohydrates: 23g Sugar: 11g Sodium: 1295mg Fiber: 5g Protein: 55g Cholesterol: 112mg
 
Comments and Feedback
 

Be the First to Comment!

Notify of
avatar
 
smilegrinwinkmrgreenneutraltwistedarrowshockunamusedcooleviloopsrazzrollcryeeklolmadsadexclamationquestionideahmmbegwhewchucklesillyenvyshutmouthapplausewhat-is-thatwell-donewant-a-tasteparty-animal
wpDiscuz
Around The Web
 
loading...
 
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
OR
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
OR
ARE YOU READY? GET IT NOW!
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
OR
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
OR
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend
Or use Social Media to Sign-up
PROBABLY THE BEST SITE
IN THE WORLD
IS GIVING YOU THE CHANCE TO SUBSCRIBE
TO PROBABLY THE BEST NEWSLETTER IN THE WORLD
OR