📝 About This Recipe
Hailing from the coastal village of Ambal in Central Java, Sate Ambal is a unique masterpiece that defies the traditional peanut sauce convention. Instead, it features tender chicken marinated in aromatic spices, served with a velvety, savory-sweet sauce made from fermented soybean cake (tempeh). This dish offers a sophisticated profile where smoky, charred chicken meets the earthy, umami-rich depth of Java's most beloved protein.
🥗 Ingredients
Main Protein
- 500 grams Chicken Breast or Thigh (boneless, skinless, cut into 1.5cm cubes)
- 20-25 pieces Bamboo Skewers (soaked in water for 30 minutes)
The Spice Paste (Bumbu)
- 8 pieces Shallots (peeled)
- 4 cloves Garlic (peeled)
- 1 tablespoon Coriander Seeds (toasted)
- 3 pieces Candlenuts (toasted)
- 2 cm Turmeric (fresh or 1 tsp powder)
- 1 cm Ginger (peeled)
- 2 tablespoons Palm Sugar (finely shaved)
- 1 teaspoon Salt
The Signature Ambal Sauce
- 150 grams Fresh Tempeh (steamed and mashed until smooth)
- 3 pieces Red Chili Peppers (seeds removed for less heat)
- 2 pieces Bird's Eye Chilies (optional for extra heat)
- 4 tablespoons Kecap Manis (Indonesian sweet soy sauce)
- 200 ml Chicken Stock
- 2 tablespoons Cooking Oil (for sautéing)
For Garnish and Serving
- 2 tablespoons Fried Shallots (Bawang Goreng)
- 2-3 pieces Rice Cakes (Lontong or Ketupat, sliced)
👨🍳 Instructions
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1
Begin by preparing the spice paste: grind the shallots, garlic, toasted coriander, candlenuts, turmeric, and ginger in a mortar and pestle or food processor until a smooth paste forms.
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2
In a large mixing bowl, combine the diced chicken with half of the spice paste, palm sugar, and salt. Mix thoroughly to ensure every piece of chicken is coated.
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3
Allow the chicken to marinate in the refrigerator for at least 30 minutes, though 2 hours is ideal for the flavors to penetrate the fibers.
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4
While the chicken marinates, steam the tempeh for 15 minutes until softened, then mash it finely with a fork or grind it into a paste.
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5
To make the sauce, sauté the remaining spice paste and chilies in 2 tablespoons of oil over medium heat until fragrant and the oil begins to separate.
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6
Stir in the mashed tempeh and mix well with the spices. Gradually pour in the chicken stock while stirring constantly to avoid lumps.
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7
Add the kecap manis to the sauce. Simmer on low heat for 10-15 minutes until the sauce thickens to a gravy-like consistency. Season with salt to taste and set aside.
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8
Thread 3-4 pieces of marinated chicken onto each soaked bamboo skewer, ensuring they are packed snugly but not overly squeezed.
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9
Prepare your grill (charcoal is traditional for the best flavor) to medium-high heat. Lightly brush the grill grate with oil.
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10
Grill the skewers for 3-4 minutes per side. Occasionally baste the chicken with a mixture of a little oil and kecap manis for a beautiful caramelized glaze.
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11
Once the chicken is charred on the edges and cooked through (internal temp of 75°C/165°F), remove from the heat.
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12
To serve, place slices of lontong (rice cakes) on a plate, lay the hot skewers on top, and generously smother with the warm tempeh sauce.
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13
Garnish with a heavy sprinkle of fried shallots and serve immediately while the aroma is at its peak.
💡 Chef's Tips
Soaking bamboo skewers for at least 30 minutes prevents them from burning and snapping on the grill. If the tempeh sauce is too thick, add a splash of warm water or stock to reach a pourable consistency. For the most authentic flavor, use a charcoal grill with coconut shells to get that signature smoky Indonesian aroma. Don't skip the candlenuts; they provide a creamy texture and nutty depth that macadamias can replicate if candlenuts are unavailable. Always serve with a side of fresh sliced shallots and bird's eye chilies for those who want an extra kick of heat.
🍽️ Serving Suggestions
Serve with Lontong (compressed rice cakes) to soak up the unique tempeh sauce. Pair with a side of 'Acar Kuning' (Indonesian pickled vegetables) to provide a bright, acidic contrast to the rich sauce. Enjoy with a tall glass of cold 'Es Teh Manis' (Indonesian sweet iced tea). Add a few 'Krupuk Udang' (shrimp crackers) on the side for a necessary crunch. A side of sambal oelek is perfect for those who prefer their sate significantly spicier.