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Traditional Indonesian Satay / Sate Recipe


Satay / sate, consists of marinated, skewered and grilled meat served with a traditional sauce. Satay is not limited to a specific kind of meat so you can make it with anything you want. Even goat meat, mutton, fish or tofu; the traditional method to cook satay in Indonesia uses skewers from the midrib of the coconut palm frond. The most common method is with bamboo skewers. You then grill over a wood or charcoal fire and serve them with spices and seasonings.

Satay was first made popular in Java and has quickly become a nationwide favorite. It can be found anywhere from fancy restaurants to street vendors and it’s always interesting to try different peoples recipes. We hope you enjoy ours, we will be going with the Sate Ayam Madura recipe which is chicken and is the most common but you can replace it with anything you want!

Preparation for this recipe will take about 25 minutes and another 1 hour cooking time. This recipe requires you to boil and grill/fry some of the ingredients.


1. For Sate Ayam (Chicken Satay) :

– 1 kg of chicken meat (or other meat), without the skin and bones
– 150 ml ketchup
– 2 limes
– 40 wood skewers for satay

2. For Seasoning:

– 250 grams of roasted peanuts
– 4 cloves of garlic
– 5 shallots
– 2 red chilies
– 500 ml of water to be boiled
– 2 kaffir lime leaves (found in Asian food stores, do not substitute)
– salt to taste
– 100 ml of ketchup

How to Cook Indonesian Satay

1. Dice the chicken meat into 3 cm cubes, and then pin 3 pieces of the diced chicken with skewers for satay. Set aside when finished.

2. Mash all of the seasoning ingredients, except the ketchup, water, and lime of course. Mash until the texture is smooth.

3. Boil the water and add the ketchup, squeeze the limes into it and mix in the seasoning mix.

4. Stir while it cooks over medium-high heat. When most of the water is evaporated and the texture is nice and thick set it aside.

5. Cover the chicken with the satay sauce, make sure all of it is covered.

6. Grill the chicken on medium heat and apply any extra satay sauce to it while it cooks. Make sure it cooks evenly.

7. Finally, serve the Sate Ayam Madura with slices of lime or cucumbers and red onions.

Cook until the texture becomes lightly charred on the outside.

Cook until the texture becomes lightly charred on the outside. Results may vary depending on the method used to cook (grilled or fried).

Have some questions or comments about this recipe?
Let us know in the comment section below and our Indonesian chef master will respond!


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