Ever heard of a dish called Sate Ambal? This typical kebumen satay has a distinctive characteristic, namely yellow spices and is enjoyed with ketupat and sambal tempe. Come on, let's try making it yourself!
Sate Ambal is one of the Nusantara dishes originating from Kebumen, Central Java. Formulated from chicken with yellow spices and spices as a marinade for the meat, this satay is certainly not worth to miss.
What also makes it different from other chicken satay is the seasoning that accompanies satay when it will be eaten. If most of the peanut sauce and soy sauce are complementary, the satay which is often sold on the coast of Laguna Beach is served with bumbutempe or sambal tempe.
If you want a more fatty sate texture, use thigh fillets of chicken meat. The thigh meat has a softer texture than the chest. Smear the meat with the marinade until the spices are completely absorbed. You can serve satay tarpaulin for dinner or as a big family treat. Are you ready to make it today?
Material
750g chicken breast fillet, 2 cm cubed
skewers, to taste
Ground spices
10 red onions
5 votes for garlic
5cm ginger
2cm turmeric
2 pecan nuts, roasted
1sdm brown sugar
1 mL of salt
1sdm coriander
½merica white powder
Sambal tempe
200g tempeh
3 votes for garlic
2 pieces of red chili
5 pieces of cayenne pepper
1sdt Royco Kaldu Ayam
200ml of water
5sdm Bango Sweet Soy Sauce
How to make
In a bowl, mix well the chicken and smooth seasoning. Let stand for 30 minutes. Drain the water and store it.
Skewer chicken with skewers. Repeat until the chicken runs out.
Cook the chicken satay on the coals until cooked. Lift.
Sambal tempe: Boil tempeh, cayenne pepper, garlic, red chili, Royco Kaldu Ayam, and marinade water, and water until cooked. Lift.
Blend with the help of a blender. Return the sambal tempe to the pan, cook until thickened. Turn off the heat. Add Bango Kecap Manis, mix well.
Serve chicken satay with sambal tempe.
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