How to Make Sate Madura Using Chicken or Beef: A Complete Beginner-Friendly Guide
How to Make Sate Madura Using Chicken or Beef: A Complete Beginner-Friendly Guide
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Sate Madura, or Madurese satay, is one of Indonesia's most beloved street foods, originating from the island of Madura in East Java. Known for its rich, savory-sweet peanut sauce and tender, smoky meat, this dish is a favorite not just in its homeland but around the world. Whether you’re using chicken or beef, the flavors remain bold and deeply satisfying. This article will walk you through a beginner-friendly, step-by-step method for making authentic Sate Madura at home using either chicken or beef. slot bisa depo 5000
What Makes Sate Madura Special?
Before diving into the recipe, it helps to understand what makes Sate Madura stand out among other types of satay:
Marinade rich in Indonesian spices
Signature peanut sauce with sweet soy (kecap manis)
Traditionally grilled over charcoal for a smoky flavor
Served with lontong (rice cakes) or steamed rice and sambal
Ingredients You’ll Need
For the Satay (Chicken or Beef)
500 grams chicken thigh or beef sirloin, cut into 2 cm cubes
15–20 bamboo skewers (soaked in water 1 hour before use)
Marinade
5 cloves garlic
4 shallots
2 teaspoons coriander powder
1 teaspoon cumin (optional)
1 tablespoon palm sugar or brown sugar
1 tablespoon tamarind paste or juice
3 tablespoons kecap manis (Indonesian sweet soy sauce)
Salt and pepper to taste
2 tablespoons vegetable oil
Peanut Sauce
100 grams roasted peanuts (or use peanut butter as a shortcut)
3 cloves garlic
3 red chilies (adjust to taste)
2–3 tablespoons palm sugar
3 tablespoons kecap manis
1 tablespoon tamarind water
200 ml water (adjust for thickness)
Salt to taste
A splash of oil for sautéing
Accompaniments
Lontong (compressed rice cake) or plain steamed rice
Freshly chopped shallots
Fried shallots
Lime wedges
Fresh cucumber slices and tomatoes
Sambal (Indonesian chili paste)
Step-by-Step Instructions
- Preparing the Marinade
Blend or grind garlic, shallots, coriander powder, cumin, palm sugar, salt, and tamarind paste into a smooth paste. Add a bit of water if needed.
Stir in the kecap manis and oil.
Pour the marinade over your chicken or beef cubes and mix until well-coated.
Let the meat marinate for at least 1–2 hours, preferably overnight in the fridge for more depth of flavor.
- Preparing the Skewers
Soak bamboo skewers in water for an hour to prevent burning.
Thread 4–5 pieces of marinated meat onto each skewer.
Tip: Keep some marinade aside to baste the satay while grilling.
- Making the Authentic Madura Peanut Sauce
Grind or blend peanuts (or peanut butter), garlic, chilies, palm sugar, tamarind water, and a bit of water into a paste.
Heat oil in a saucepan, then sauté the paste until fragrant (about 5 minutes).
Add water gradually to reach your desired thickness.
Stir in the kecap manis and simmer for another 5–7 minutes until the oil slightly separates.
Season with salt and adjust sweetness or tanginess to taste.
Shortcut Option: Mix peanut butter, garlic, kecap manis, chili, tamarind, and warm water for a quick version—but the sautéed version brings out the best flavors.
- Grilling the Satay
Grill the skewers over hot charcoal for 3–5 minutes per side, brushing with leftover marinade or extra kecap manis as they cook.
If you’re using a grill pan or oven, cook at high heat and baste regularly to keep it moist and flavorful.
Cook until the edges are slightly charred and the meat is cooked through.
Serving Suggestions
Serve Sate Madura hot off the grill with a generous spoonful of peanut sauce on top. Arrange it with lontong, fried shallots, cucumber slices, and a squeeze of fresh lime juice. Add sambal on the side for an extra kick.
Chicken vs. Beef: Which One to Choose?
Chicken Satay
More tender and cooks faster
Absorbs marinade flavors very well
Generally preferred for quick, weeknight meals
Beef Satay
Richer, heartier taste
Requires longer marination and careful grilling to remain tender
Pairs beautifully with the thick peanut sauce
Both versions are equally delicious. For best results, choose chicken thigh or beef sirloin/ribeye for juiciness and flavor.
Sate Madura Variations and Regional Twists
Although the classic recipe is well-loved, some local variations exist:
Sate Madura with Petis: Adds shrimp paste to the sauce for a deeper umami hit
Sate Kambing Madura: Uses goat meat with a more robust spice profile
Spicy Version: Double the chilies in the sauce and serve with sambal bawang (garlic chili paste)
Storage and Meal Prep Tips
Marinated meat can be stored in the fridge for up to 2 days or frozen for up to 1 month.
Peanut sauce can be made ahead and kept refrigerated for up to a week. Reheat and add a little water if it thickens too much.
Great for BBQ parties or frozen satay meal prep.
Nutritional Information (Per 1 Skewer with Sauce)
Nutrient Chicken (approx.) Beef (approx.)
Calories 130–150 kcal 150–180 kcal
Protein 10–12g 12–14g
Carbs 5–8g (from sauce) 5–8g
Fat 8–10g 10–12g
Keep in mind this is an estimate and varies based on ingredients and portion size.
Final Thoughts: Why Sate Madura is Worth Making at Home
Sate Madura is more than just grilled meat on a stick—it's a celebration of Indonesian spices, culture, and flavor. With simple ingredients and a bit of time, you can recreate this iconic street food in your own kitchen. The smoky meat, rich peanut sauce, and balance of sweet-savory-spicy flavors are sure to win over everyone at your table.
Whether you’re craving an authentic Indonesian experience or simply want to try something new and satisfying, Sate Madura with chicken or beef is a must-try recipe that delivers every time. Report this page