The Ambal Satay recipe (Sate Ambal Kebumen)

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This Satay recipe comes from Ambal, in the Central Java region, in the Kebumen Regency; the Ambal Satay is made with skewered chicken, dipped in a thick sauce made with tempeh then barbecued once dipped. In Indonesia the Satay Ambal is cooked with chicken skin left on, but this is optional if you do not like it this way. Satay Ambal is usually served with lontong, which is a kind of asian compressed rice cakes.

Ingredients for the Sate Ambal (4-5 guests):

* 2 lb. boneless chicken breasts or thighs
* 2 tablespoon Indonesian Kecap Manis, or sweet soy sauce
* 2 tablespoons cooking oil
* wooden skewers

* 3 eggs red onion, thinly sliced​​, fried
* 2 garlic cloves
* 2 teaspoons coriander seeds, roasted
* 1/8 teaspoon caraway seeds, roasted
* 4 individual pecan nuts, toasted
* 1/2 inch ginger
* 1/2 teaspoon salt
* 1 1/2 teaspoon brown sugar

Ambal Sauce Ingredients:
* 1/2 lb. tempeh, steamed, mashed
* 2 cloves garlic
* 1/2 red onion
* 1/2 teaspoon salt
* 3 red chile peppers (to your taste)
* 1 1/2 teaspoon brown sugar
* 1 cup water

Procedure to make Sate Ambal:

1) Mix the ingredients under "Spices" and fry them with a drizzle of oil until fragrant; grind them together to a paste with a coffee grinder.

2) Cut the chicken to bite size chunks; mix the chicken, Kecap Manis sauce, cooking oil, and spices. Marinate 30 minutes.

3) Put the chicken on the skewers. Cook the skewers on the gril until the chicken is cooked.

4) Making the Ambal Sauce: blend together the garlic, onion, red chile peppers, salt and brown sugar using a blender. Add the tempeh. Stir well. Pour the water. Cook until done.

Serve Ambal skewers with the sauce...