Skip to content

The Southeast Asian Table

Countries Recipes The Cookbook

Saved Planner Account Shopping — your list is empty

Sate Ayam Madura

Indonesia

Step 1 of 9

Sate Ayam Madura — step 1 of 9

Toss the chicken with the kecap manis, garlic, oil, white pepper and salt. Cover and refrigerate 2 hours.

2 hours2:00:00

Ingredients

About 20 skewers, serving 4

The chicken and marinade

1.5 lb (680 g) boneless chicken thigh, cut into 3/4 in (2 cm) cubes
3 tbsp (45 ml) kecap manis
2 cloves garlic, finely grated
1 tbsp (15 ml) neutral oil
1/2 tsp (1 g) ground white pepper
1/2 tsp (3 g) salt

Bumbu kacang (peanut sauce)

1 cup (150 g) raw peanuts, fried and cooled, or 1 cup roasted unsalted peanuts
4 shallots
3 cloves garlic
3 red chillies, or to taste
3 candlenuts (kemiri), optional optional
2 tbsp (30 ml) neutral oil
3 tbsp (45 ml) kecap manis
1 tbsp (15 g) palm sugar
1 tbsp (15 ml) tamarind concentrate
1 cup (240 ml) water, plus more to loosen
1 tsp (6 g) salt

To serve

Extra kecap manis, for drizzling
3 tbsp (15 g) crisp fried shallots
2 shallots, thinly sliced raw
1 fresh red chilli, sliced
Lontong (compressed rice cakes) or steamed rice

Development draft. This is an untested development recipe from the cookbook project. It has not been kitchen-tested, and the quantities and timings are the author's working draft rather than a verified result.

The Southeast Asian Table

One hundred recipes from eleven Southeast Asian countries, with the sauces and pastes they are built on.

Explore

Eleven countries
All 100 recipes
Foundations

Your kitchen

Saved recipes
Meal planner
Shopping list
My kitchen
What you have cooked
Households
Account
Cooking assistant

The book

The Complete Edition
About the project

Trust

How the book was made
Imagery and AI
Contact

Legal

Privacy
Terms

Chapters

Thailand
Vietnam
Indonesia
Philippines
Malaysia
Singapore
Cambodia
Myanmar
Laos
Brunei
Timor-Leste

© 2026 Thea Cin · CinNova Press

Made to accompany the cookbook.