📝 About This Recipe
Hailing from the Blora region of Central Java, Sate Blora is a sophisticated variation of Indonesian satay celebrated for its unique three-part presentation: succulent grilled chicken, a velvety peanut sauce, and a fragrant yellow soup. Unlike the more common Sate Madura, Sate Blora features chicken marinated in a rich spice paste and is traditionally served with a warm, aromatic broth that cleanses the palate. This dish offers a harmonious balance of smoky, sweet, and savory flavors that truly represents the heart of Javanese culinary heritage.
🥗 Ingredients
Chicken and Marinade
- 750 grams Chicken breast or thigh (cut into 1.5 cm cubes)
- 8 pieces Shallots (for spice paste)
- 4 cloves Garlic (for spice paste)
- 2 teaspoons Coriander seeds (toasted and ground)
- 3 pieces Candlenuts (toasted)
- 2 tablespoons Palm sugar (finely shaved)
- 1 teaspoon Salt
Creamy Peanut Sauce
- 200 grams Fried peanuts (skins removed, finely ground)
- 3 cloves Garlic (sautéed)
- 3-5 pieces Red bird's eye chilies (optional, for heat)
- 400 ml Coconut milk (thin consistency)
- 3 tablespoons Kecap Manis (Sweet Soy Sauce)
- 1/2 teaspoon Salt (to taste)
Yellow Savory Broth (Kuah Kuning)
- 1 liter Chicken stock (homemade preferred)
- 2 cm Turmeric (bruised or 1 tsp powder)
- 2 stalks Lemongrass (white part only, bruised)
- 2 cm Galangal (bruised)
- 4 pieces Kaffir lime leaves (torn to release oils)
For Serving
- 30-40 pieces Bamboo skewers (soaked in water for 30 mins)
- 1/4 cup Fried shallots (for garnish)
- 2 pieces Lime (cut into wedges)
- 4 portions Lontong or Steamed Rice
👨🍳 Instructions
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1
Prepare the chicken marinade by blending the shallots, garlic, toasted candlenuts, coriander, palm sugar, and salt into a smooth paste using a mortar and pestle or food processor.
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2
In a large bowl, coat the cubed chicken thoroughly with the spice paste. Cover and refrigerate for at least 30 to 60 minutes to allow the flavors to penetrate the meat.
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3
Thread 3-4 pieces of marinated chicken onto each soaked bamboo skewer. Ensure the meat is packed closely but not too tightly.
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4
Prepare the Yellow Broth: In a medium pot, bring the chicken stock to a simmer with the turmeric, lemongrass, galangal, and kaffir lime leaves. Let it infuse on low heat for 20 minutes, then season with salt to taste. Strain before serving.
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5
Make the Peanut Sauce: Blend the ground peanuts, sautéed garlic, and chilies with a little coconut milk until smooth.
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6
Transfer the peanut mixture to a saucepan, add the remaining coconut milk and Kecap Manis. Cook over medium-low heat, stirring constantly, until the sauce thickens and the oil begins to separate slightly. Set aside.
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7
Prepare your grill. For the most authentic flavor, use a charcoal grill. If unavailable, a cast-iron grill pan over medium-high heat works well.
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8
Grill the skewers for 3-4 minutes per side. Baste the chicken lightly with a mix of a little peanut sauce and vegetable oil during the last few minutes of grilling for a caramelized finish.
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9
Ensure the chicken is cooked through and has developed beautiful charred edges.
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10
To serve, place the skewers on a plate and generously pour the creamy peanut sauce over them. Sprinkle with a handful of crispy fried shallots.
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11
Serve the Yellow Broth in individual small bowls on the side, garnished with a few fried shallots.
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12
Accompany the dish with sliced lontong (rice cakes) or warm steamed rice and fresh lime wedges for squeezing over the satay.
💡 Chef's Tips
Always soak your bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill. For the creamiest sauce, use 'Kacang Tanah' (peanuts) that have been fried rather than roasted, as the oil adds to the richness. If the peanut sauce becomes too thick, thin it out with a splash of warm water or more coconut milk until it reaches a pourable consistency. Don't skip the broth; the contrast between the rich, sweet peanut sauce and the light, herbal broth is what defines Sate Blora. If you prefer a spicier kick, serve with a side of Sambal Kecap (chopped chilies in sweet soy sauce).
🍽️ Serving Suggestions
Serve with Lontong (Indonesian compressed rice cakes) for a traditional texture contrast. Pair with a glass of cold Es Teh Manis (Indonesian sweet iced tea) to balance the spices. Add a side of Acar (Indonesian pickles) consisting of cucumber, carrots, and shallots to provide acidity. Provide extra Kecap Manis on the table for those who enjoy a sweeter profile. A side of Krupuk (prawn crackers) adds a delightful crunch to the meal.