📝 About This Recipe
Hailing from the island of Madura, this iconic Indonesian street food is beloved for its succulent chicken skewers charred to perfection over hot coals. The soul of the dish lies in its complex, creamy peanut sauce, enriched with candlenuts and sweet soy sauce (kecap manis) for a perfect balance of savory and sweet. It’s a sensory journey of smoky aromas and rich textures that captures the vibrant spirit of East Javanese cuisine.
🥗 Ingredients
The Chicken Skewers
- 500 grams Chicken Breast or Thigh (cut into 1.5 cm cubes)
- 20-25 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 1 tablespoon Lime Juice (to neutralize the chicken)
The Peanut Sauce Base
- 200 grams Roasted Peanuts (skins removed)
- 3 pieces Candlenuts (Kemiri) (toasted)
- 4 pieces Shallots (peeled)
- 3 cloves Garlic (peeled)
- 2 pieces Red Chili (seeds removed for mild heat)
- 1 tablespoon Palm Sugar (shaved)
- 1 teaspoon Salt
- 400 ml Water
- 3 tablespoons Vegetable Oil (for sautéing)
The Basting Sauce & Garnish
- 5-6 tablespoons Kecap Manis (Sweet Soy Sauce) (high quality brand preferred)
- 2 tablespoons Fried Shallots (Bawang Goreng) (for garnish)
- 3-5 pieces Bird's Eye Chilies (thinly sliced for extra heat)
- 3 pieces Small Shallots (thinly sliced raw)
👨🍳 Instructions
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1
Prepare the chicken by tossing the cubes with lime juice and a pinch of salt. Let it rest for 15 minutes, then thread 4-5 pieces of chicken onto each pre-soaked bamboo skewer.
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2
For the peanut sauce, blend the roasted peanuts, toasted candlenuts, shallots, garlic, and red chilies with a splash of water until a smooth paste forms.
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3
Heat 3 tablespoons of oil in a pan over medium heat. Sauté the peanut paste until it becomes fragrant and the oil begins to separate from the solids.
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4
Add the remaining water, palm sugar, and salt. Simmer on low heat, stirring constantly, until the sauce thickens to a velvety consistency (about 10-15 minutes).
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5
Remove the sauce from heat and stir in 2 tablespoons of Kecap Manis. Set aside half of this sauce in a separate bowl to be used for basting.
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6
Prepare your grill. Charcoal is highly recommended for the authentic 'Smoky Madura' flavor, but a cast-iron grill pan over high heat also works.
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7
Take the basting portion of the sauce and add 2 extra tablespoons of Kecap Manis and 1 tablespoon of oil to it. Dip each chicken skewer into this mixture, ensuring full coverage.
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8
Place the skewers on the hot grill. Cook for about 3-4 minutes per side, basting occasionally with more sauce, until the chicken is cooked through and has beautiful charred edges.
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9
While the chicken is grilling, prepare the serving plates by placing the remaining peanut sauce at the base or in a small side bowl.
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10
Once the chicken is done, arrange the skewers on the plate. Drizzle with a final flourish of Kecap Manis.
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11
Garnish generously with crispy fried shallots, sliced raw shallots, and bird's eye chilies for those who like it spicy.
💡 Chef's Tips
Soak your bamboo skewers for at least 30 minutes to prevent them from burning on the grill. If candlenuts are unavailable, you can substitute them with macadamia nuts for a similar creamy texture. Do not overcook the chicken breast; keep an eye on the char to ensure the meat stays juicy. For a smoother sauce, use a high-speed blender; for a more rustic feel, use a mortar and pestle to grind the peanuts. Always use Kecap Manis (Indonesian Sweet Soy Sauce) rather than regular soy sauce to achieve the authentic flavor profile.
🍽️ Serving Suggestions
Serve with 'Lontong' (compressed rice cakes) to soak up the delicious peanut sauce. Pair with a side of 'Acar Timun' (Indonesian pickled cucumber and carrots) for a refreshing crunch. Enjoy with a tall glass of iced Jasmine tea or Teh Botol to balance the richness. Add a squeeze of kaffir lime over the finished skewers just before eating for a citrusy lift. Serve as a main course with a bowl of warm, fluffy steamed jasmine rice.