Tuesday, 21 May 2019

Satay Ayam Madura

The other day, I went into my storeroom to take some old newspapers. While taking a few pages out from the stack, I chanced upon  a recipe. Satay Ayam Madura. Eh, this looks interesting!

When I read the recipe, I thought it was rather strange because the marinade for the satay was simply sweet soya sauce (kicap manis) and peanut sauce. In fact, the peanut sauce was made with just peanuts, shallots, red chilies, palm sugar, a bit of lime juice, salt and water.

Where is the lemongrass? Or galangal? Well, this is Satay Ayam Madura. Not the usual satay that I am used to. So I googled just to be certain and sure enough, the recipe is legit. 

So that weekend, I asked my partner to take me to the market to buy some chicken. Back home, I got to work. I deboned two chicken legs, cut the flesh into small chunks and marinated with sweet soya sauce. I left it to marinate overnight as I had some other chores to attend to. The peanut sauce would have to wait until the next day.

To make the peanut sauce, it seemed rather daunting to me to roast and then grind the peanuts. If I had lots of time, I would not mind doing that but no, I had lots of other stuff to do. So I used chunky peanut butter instead hee..hee...hee...

I know it does not look appealing (lacking in red chilies) because I simply eyeballed the recipe. But tastewise, I was happy. So I took two tablespoons of the sauce and added that to the chicken which I took out from the fridge to come to room temperature.

After 30 minutes or so I threaded the chicken pieces onto satay sticks. I got me 8 rather large satays.

I mean, who has time to thread 20 satay sticks? hee..hee..hee.. These were grilled in the oven for 10 minutes (5 minutes each side) at 200C. They turned out quite all right don't you think?

These satays are meant to be served garnished with fried shallots hence the sprinkling of fried shallots that you see up there. To be honest, I wasn't too confident that they would taste any good seeing that they lacked aromatics like ginger, lemongrass and spices.

To my surprise, these were rather good on their own and even better dipped in peanut sauce. It was worth all the effort to make this very tasty Satay Ayam Madura

Satay Ayam Madura
Recipe source : Adapted from here

For the satay :
- 500g chicken meat, cut into  (from 2 large chicken legs)
- 3 tbsp sweet soay sauce (kicap manis)
- 1 tsp cooking oil
- 8 satay sticks

For the peanut sauce
- 300g chunky peanut butter (I used Pics)
- 3 shallots
- 4 red chilies
- 3 heaped tablespoons of gula melaka
- 1 tsp salt (or to taste)
- About 500 ml water

Garnishing :
- Fried shallots

Method :

Peanut Sauce :
- Make the peanut sauce first as you need some as marinade for the chicken.

1. Blend shallots and chilies.
2. In a saucepan, add peanut butter, blended chilies and shallots, gula melaka, salt and water.
3. Bring mixture to a boil and then simmer until the sauce thickens. If it is too thick, add some water. Taste and adjust for seasoning.

Satay :
1. In a mixing bowl, add chicken meat, sweet soya sauce and 3 tablespoons of peanut sauce. Marinate for about 30 minutes.
2. Thread marinated chicken onto the satay skewers.
3. Grill in the oven for 10 minutes at 200C, turning at half time and basting with the marinade.
4. Place satay on serving plate and sprinkle with fried shallots. Serve with peanut sauce.


  1. wow! I am so impressed by your diligence in making this chicken satay that you are sceptical whether it will be tasty or not since it lacks the herbs you are used to. good for you they turn out to be tasty and all your hard work is not in vain.

    1. It was a lot of work and I sort of regretted halfway through hah..hah...

  2. Oh my, yours look exactly like the one in the papers :) You mentioned that you cut the chicken thigh into chunks before threading onto the skewers but the satay looked like one continuous piece of meat. This looks mighty simple and quick to make (just 10 mins in the oven sounds good to me)...minus the peanut sauce...haha (I may want to try it one day)! ;D I've recently discovered the 'joy' of using kicap manis too.

    P/S: You can get your (usual) chicken seller to debone the chicken thigh for you...even at the wet market. I do that all the time...I even ask him to remove the chicken skin from the entire chicken for me sometimes especially for use in soups or braising recipes.

    1. hee..hee... my chicken chunks were big (not consistent) and I loaded each skewer hence the continuous piece of meat look. Oh yes, I am aware that I can get the chicken deboned. The lady is so expert and she does it so quickly, like no big deal. But I am fussy, I prefer to do it myself.

  3. Did you fry the shallots yourself? They're PERFECTly done!

  4. Looked good ooo. Must be tasty.

  5. OMG! You used chunky peanut butter instead and my 2 eyes went BIG! Ah Hong Chee is so creative and innovative always.

    I love to eat satay and the last time I made them was 20 years ago as a student. I must not be lazy and should start making Satay Ayam Madura.

    1. Ah Hong Chee lazy and looking for shortcuts hah..hah... Wah, I am impressed that you actually made satay though that was 20 years ago.

  6. Using peanut butter as the ingredient and sauce is something new to me

    1. I have seen some recipes doing that so I followed LOL!

  7. homemade satay! that's an interesting recipe that i haven't seen before either. another recipe that an asian-food cafe in kl should bookmark and serve on their menu :D

    1. I did some googling and there are some places that sell this type of satay. I would like to try to see how it compares to mine hee..hee...

  8. Anything with nuts and I'm in. Big nutty saucy fan. ;-)

    1. Me too. I love peanuts dressings for salads too.

  9. Wow! Jadi wor!! I am salivating now!! They look so so good!

  10. I thought the chicken skewers were fried from your photo because of the "batter" looked alike coating, hehe :P