Sate Ponorogo

Sate Ponorogo (Ponorogonese Chicken Satay)

ground spices blend:
8 cloves shallot
4 cloves garlic
1 teaspoon coriander seeds
1 cm galangal
½ teaspoon cumin
2 candlenuts, toasted
½ teaspoon brown palm sugar
1 teaspoon salt

sides:
3 lontong (long rice cake in banana leaf)

dipping ingredients (mixed well):
5 tablespoons chicken oilfrom chicken skin cooked over low heat until it released its oil
2 tablespoons sweet soy sauce
¼ teaspoon brown palm sugar,finely chopped
3 cloves shallot,sliced

peanut sauce:
200 grams peanut,fried
2 green bird’s eye chili peppers
3 curly red eye chili peppers
3 cloves garlic,fried quickly in whole
2 candlenuts, toasted
3 teaspoons salt
1 tablespoons brown palm sugar
½ tablespoon lime juice
700 ml water

1. Marinate chicken in ground spices blend. Let it set for 30 minutes.
2. Skewer the chicken.
3. Dip and coat chicken it dipping ingredients.
4. Grill it over charcoal grill until well-done. Keep glazing it with the sauce while grilling. Remove it from heat.
5. Peanut sauce: grind bird’s eye chili peppers, curly chili peppers, and fried garlic using pestle and mortar. Add in peanut gradually. Keep grinding it. Add salt, brown sugar, and lime juice. Pour in water gradually. Mix it well.
6. Sate Ponorogo (Ponorogonese Chicken Satay) is ready to serve with drenches of peanut sauce and its sides.