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The Indonesian Chicken Ponorogo Satay Recipe

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A Reog is a type of Indonesian traditional dance; the Reog Ponorogo is a show known to have originated in the Ponorogo Regency, and this is now a major tourist attraction in East Java. Besides being well-known as a city reog, ponorogo also gave its name to delicious recipes; Chicken Satay Ponorogo one of them. The famous Chicken Satay Ponorogo is grilled marinated chicken served on skewers with a peanut sauce.


Ingredients for the Satay skewers:

• 1 lb. of boneless skinless chicken meat
• 4 rice cakes to serve with the skewers

Ponorogo Chicken Marinade recipe:

• 2 cloves garlic
• 1/2 teaspoon powdered coriander seeds
• 1/2" galangal
• 1/4 teaspoon caraway
• 2 pecans, toasted
• 1/4 teaspoon brown sugar
• 1/4 teaspoon salt (Mix well)
• 4 tablespoons real chicken fat, or oil (1/2 cup of chicken skin and fat, melted over low heat)
• 2 tablespoons Kecap Manis (Indonesian sweet soy sauce)
• 1 tablespoon brown sugar

Chicken Satay Ponorogo Peanut Sauce:

• 4 tablespoons peanut oil
• 1 cup (8 oz.) shelled peanuts, roasted
• 3 Red thai peppers
• 2 pecans, toasted
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon brown sugar

Procedure to make the Peanut Sauce:

1) Heat up the oil in a saucepan; add the chilies and fry them for 1 minute; add the peanuts, the pecans, salt and sugar; mix.

2) Pour this peanut mixture in a blender, along with the water and blend everything to liquefy, this sauce should be slightly thick

Preparing the Satay Ponorogo skewers themselves:

3) Marinate the chicken in the marinade for 30 to 45 minutes
4) Put the chicken cubes on the skewers. Brush with the marinade again
5) Grill the skewers until the chicken is half cooked on a barbecue
6) Again, brush the skewers with the marinade; finish cooking the chicken on the barbecue

Serve the Ponorogo skewers with rice cakes on the side and some peanut sauce over them.


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