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Ponorogo Satay Recipe

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ponorogo satay recipe

Each region has its own peculiarities for serving satay, one of which is sate ponorogo. In each skewer there are not several pieces of meat, but only one lengthwise slice of meat.

Ingredients

  • Chicken fillet - 300 grams
  • Skewers - 15 pieces
  • Seasonings for Marinating:
  • Garlic - 2 cloves
  • Shallots - 4 cloves
  • Candlenut - 2 grains
  • Galangal - 1 cm
  • Coriander powder - 1/4 tsp
  • Cumin powder - 1/4 tsp
  • Salt - 1/2 tsp
  • Pepper - 1/2 tsp
  • Sweet soy sauce - 2 tsp
  • Spread (Mixed):
  • Sweet soy sauce - 4 tbsp
  • Margarine - 2 tbsp
  • Peanut sauce:
  • Peanuts - 100 grams
  • Garlic - 1 clove
  • Shallots - 3 grains
  • Candlenut - 2 grains
  • Big red chili - 2 pieces
  • Brown sugar - 1 tbsp
  • Salt - 1/2 tsp
  • Boiled water - 250 ml
  • Oil, for frying - to taste
  • Complementary:
  • Cayenne pepper - to taste
  • Shallots, sliced ​​- to taste
  • Chili lime, sliced ​​- to taste
  • Buy ingredients and cooking utensils

Plans

  • 1. Cut the chicken fillet lengthwise with a thickness of about 0.5 cm. Set aside.
  • 1. Heat plenty of oil. Fry peanuts until cooked. Lift and drain.
  • Make sure the chicken fillet is at room temperature when it will be processed, so the satay can be perfectly cooked to the inside and not dry.
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