The Skewered Street-Food Icon

Sate (or Satay, the common spelling outside of Indonesia) is a globally famous dish, but its roots are firmly planted in Indonesia, particularly on the island of Java, around the early 19th century. Sate is essentially marinated, skewered, and grilled meat, and it’s considered one of Indonesia’s national dishes.

The dish is believed to have been inspired by the kebabs brought by Muslim traders from the Middle East and India. Local Javanese street vendors adapted the concept, using readily available meats like chicken, goat, and beef, and infusing them with a distinctly Indonesian flavor profile using local spices like turmeric, lemongrass, and galangal. The method of grilling over charcoal not only cooks the meat but imparts a crucial smoky fragrance.

What truly defines Sate Ayam (Chicken Satay) is its accompanying Peanut Sauce (Sambal Kacang). Unlike other Asian peanut sauces, the Indonesian version is rich, savory, slightly spicy, and often chunkier, made from ground roasted peanuts, garlic, palm sugar, tamarind, and chili. Served with sticky rice cakes (ketupat or lontong) and a sprinkle of chopped shallots, Sate Ayam is more than just street food; it’s a social and culinary ritual.

General Sate Ayam Recipe Outline

Key Ingredients:

• Chicken: Boneless chicken breast or thigh, cut into small cubes.
• Marinade: Ground shallots, garlic, coriander, turmeric (for color), salt, and Kecap Manis.
• Peanut Sauce (Sambal Kacang): Roasted peanuts, water/coconut milk, chili, garlic, shallots, tamarind paste, Kecap Manis, and palm sugar.
• Accompaniment: Bamboo skewers, ketupat (rice cakes), and sliced shallots/cucumber.

Method:

1. Marinate the Chicken: Mix the chicken cubes with the marinade ingredients for at least 30 minutes. Thread the chicken onto the soaked bamboo skewers.
2. Make the Peanut Sauce: Sauté the sauce aromatics (chili, garlic, shallots). Blend them with the roasted peanuts, tamarind, palm sugar, and Kecap Manis. Cook the blended mixture with water/coconut milk until it thickens into a rich sauce.
3. Grill: Grill the chicken satay over medium-high heat, ideally over charcoal. Baste the skewers periodically with a mixture of the peanut sauce and extra Kecap Manis to caramelize and prevent drying.
4. Serve: Arrange the cooked sate on a platter, generously drizzle with the remaining peanut sauce, and serve with rice cakes and a side of fresh condiments.