📝 About This Recipe
Hailing from the East Javanese town of Ponorogo, this sate is distinguished by its unique preparation where the chicken is sliced into long, thin fillets rather than chunks and marinated in a rich, aromatic spice paste. Unlike its famous cousin from Madura, Sate Ponorogo features a smoother, creamier peanut sauce and a more deeply infused smoky sweetness from the grilling process. It is a sophisticated street-food masterpiece that balances tender, succulent poultry with a velvet-textured sauce that dances between savory and sweet.
🥗 Ingredients
The Chicken and Marinade
- 1 kg Chicken Breast or Thigh (boneless, skinless, sliced into long thin strips)
- 2 tablespoons Coriander Seeds (toasted and ground)
- 50 grams Palm Sugar (Gula Jawa) (finely shaved)
- 6 cloves Garlic (peeled)
- 8 pieces Shallots (peeled)
- 4 pieces Candlenuts (toasted)
- 2 cm Galangal (Lengkuas) (peeled and sliced)
- 1 teaspoon Salt
The Signature Peanut Sauce
- 250 grams Roasted Peanuts (skins removed, ground until very fine)
- 400 ml Coconut Milk (thin or medium consistency)
- 4 tablespoons Kecap Manis (Sweet Soy Sauce) (high quality)
- 3 cloves Garlic (fried whole before grinding)
- 3-5 pieces Bird's Eye Chilies (optional, for heat)
For Basting and Serving
- 3 tablespoons Vegetable Oil
- 1/2 cup Fried Shallots (Bawang Goreng) (for garnish)
- 4 pieces Lontong or Rice Cakes (sliced)
- 30-40 pieces Bamboo Skewers (soaked in water for 30 minutes)
👨🍳 Instructions
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1
Prepare the marinade: In a blender or stone mortar, grind the coriander seeds, palm sugar, garlic, shallots, candlenuts, galangal, and salt into a very smooth paste. Add a tablespoon of water if needed to help the blades turn.
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2
Slice the chicken into long, thin, flat fillets (about 10cm long and 1cm wide). This specific cut is the hallmark of Ponorogo style, ensuring the meat cooks quickly and absorbs maximum flavor.
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3
Massage the spice paste into the chicken strips. Cover and refrigerate for at least 1 hour, though 3-4 hours is ideal for the spices to penetrate deeply.
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4
Thread the chicken onto the soaked bamboo skewers. Weave the thin strips onto the skewer in a zig-zag motion so they lie flat and elongated.
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5
Make the peanut sauce: Combine the finely ground peanuts with the fried garlic and chilies in a blender with a little coconut milk. Process until it reaches a velvety, smooth consistency.
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6
Transfer the peanut mixture to a saucepan. Add the remaining coconut milk and kecap manis. Simmer over low heat, stirring constantly, until the sauce thickens and the oil begins to separate from the peanuts. Season with a pinch of salt.
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7
Prepare the basting liquid: Take 3 tablespoons of the prepared peanut sauce and mix it with 3 tablespoons of vegetable oil and 2 tablespoons of kecap manis in a shallow bowl.
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8
Prepare your charcoal grill (highly recommended for authenticity) or a heavy cast-iron grill pan over medium-high heat.
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9
Dip each skewer into the basting liquid, coating the meat thoroughly, then place immediately onto the hot grill.
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10
Grill for 2-3 minutes per side. The sugars in the marinade and basting liquid will caramelize, creating beautiful charred edges. Do not overcook, as the thin strips can dry out quickly.
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11
While grilling, give the skewers one final brush of the basting liquid just before pulling them off the heat for an extra glossy finish.
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12
To serve, place sliced lontong (rice cakes) on a plate, arrange 5-10 skewers on top, and generously ladle the warm peanut sauce over the meat.
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13
Garnish with a heavy sprinkle of fried shallots and serve with extra kecap manis and sliced chilies on the side.
💡 Chef's Tips
Soak your bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill. For the smoothest sauce, use a high-powered blender or pass the ground peanuts through a sieve; the texture should be like heavy cream, not chunky. Always use charcoal if possible; the smoky 'smell of the street' is essential to the Ponorogo experience. If the peanut sauce becomes too thick, thin it with a splash of warm water or coconut milk just before serving. Don't skip the candlenuts; they provide a specific fatty richness and 'mouthfeel' that peanuts alone cannot achieve.
🍽️ Serving Suggestions
Serve with a side of 'Acar' (Indonesian pickled cucumbers and carrots) to provide a refreshing acidic crunch. Pair with a tall glass of iced Teh Botol or sweet jasmine tea to balance the savory spices. Accompany with a side of spicy Sambal Bawang if you prefer a significant heat kick. Traditional Lontong (compressed rice cakes) is the standard starch, but warm steamed jasmine rice is a delicious substitute. Offer a wedge of key lime on the side for guests to squeeze over the sauce for a bright finish.