Sate Ayam Ponorogo
… or Chicken Satay or Kipsate…the best one there is.
Everyday Matters Challenge #12
A couple of weeks ago, when the weather was really great, we ate chicken satay almost everyday for dinner. It is quite easy to make and once you get the meat on the sticks, you can keep them in the fridge for a few days. With or without marinade. Right after we got home from work, we only had to start the grill (gas bbq), took some of the satay sticks out of the fridge (kept the rest there for the next day), grilled it, and voila! They were ready within 5-10 minutes. So easy and relaxing for weekdays cooking. However, I did have to assemble the meat and the sticks in the weekend. It can be time consuming! Here is the recipe if you’d like to try:
Ingredients
- Chicken breast/filet. Cut up into small cubes or long thin slices. (For cubes: the key words here are small and/or thin. This will make it cook faster and tastier than big cubes. Put a maximum of 5 small cubes on 1 bamboo stick. For slices: 1 slice per stick. Slices could be less time consuming than cubes when it comes to the assembling the satay).
- Bamboo sticks for satay, amount as needed
Grill dip saus
- 2 tablespoons sweet soy sauce (kecap manis)
- 1 tablespoon water
- 1 tablespoon peanut/corn/sunflower oil
Roll or dip each satay stick in this dip sauce right before grilling. This sauce can also be used as a marinade. When use as a marinade, multiply the amount as needed.
Sauce/condiment
- fresh small chillies as many as how hot you want it to be, cut up in pieces
- shallots, in slices
- a few tablespoons of sweet soy sauce (kecap manis)
- 1 teaspoon peanut/corn/sunflower oil
Mix all ingredients together in a small plate. If the condiment is still a bit thick, add a few drops of water to thin it out a bit.
Serve the satay with cooked (jasmine) rice. Add a few drops of the condiment onto the rice, mix it a bit, dip your satay also in the condiment….and Yummmmm!!!! Start eating!!! The shallots and chilli slices are also meant to be eaten, but of course, only if you dare 
. Shallots are probably OK for most people.
Note: The recipe is based on real Indonesian kitchen, authentic Indonesian cuisine. Even we can’t find a restaurant in the Netherlands that serves satay as good as this one. At least not in our opinion.
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Evy, this is so much fun! I love your style of drawing and I’m going to print out your recipe! Someday I want to illustrate a cookbook, so I love to see how others ‘do’ food. You do it really well ;D.
Comment by Laura — July 27, 2005 @ 12:11 am
Nicely done, Evy. I love to cook so I appreciate your recipe as well.
Comment by wolfwoman — July 27, 2005 @ 4:09 am
Yum, this looks good, both the drawing and the recipe!
Comment by Linda — July 27, 2005 @ 12:49 pm
MMMmmm. I’m suddenly reminded of Rijkstafel in an Amsterdam restaurant, one of the best meals I’ve ever had. I’ve since made satay, but none so simple and elegant-sounding as this. Most of the recipes I’ve come across have peanut butter or sesame paste and molasses, that kind of thing. Is that an Americanization? Or not considered authentic?
Comment by Wally — August 4, 2005 @ 1:31 am
Hey Wally. Thanks for visiting.
I’ve never heard of sesame paste used as an ingredient for sate sauce. In Indonesia they use groud peanuts or sweet soy sauce. In the west, it takes too much time to ground peanuts that peanut butter is usually used as a substitute as one of the ingredients of the peanut sauce. And some places use molasses to replace the kecap manis. But nowadays you can buy kecap manis in Asian grocery stores (almost) everywhere.
Chicken satay (any versions) usually goes either with peanut sauce or the simple sweet soy sauce/condiment. I just eat them usually with the sweet soy sauce/condiment, because it is still easier & less time consuming to make that peanut sauce (eventhough already using peanut butter for convenience).
Other kinds of satay (beef, pork, lamb/goat) are usually served with the sweet soy sauce/condiment. You can also add a bit of lemon/lime juice to the sweet soy sauce to add some ‘freshness’ to it.
Comment by Eefje — August 4, 2005 @ 10:02 pm