Sate Ayam Ponorogo

Indonesia has many types of chicken satay. Quite the same result and taste, but there is difference in details. This one is from Ponorogo, East java, typically sliced to a longer and thin cut, so the satay looks flatter (I cut thin but not long LOL) It doesn't matter, it's still yummy :)

Recipe is from Catatan Nina

What you need:
(I doubled up the recipe)

600g chicken fillet, slice diagonally to make them long and thin
6tbsp dark sweet soy sauce
enough satay sticks

Marinade: (to blend together to paste form)
14 shallots, peeled and halved
6 cloves of garlic, peeled and halved
1tsp coriander seeds
2cm blue ginger, peeled and cut
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
some cooking oil (easier to get smoother paste)

Dipping sauce: (mix well, to use before grilling the satay)
8tbsp chicken oil (deep fry chicken skin and use the oil)
10tbsp dark sweet soy sauce
2tbsp gula melaka, shaved

Peanut sauce:
400g crushed fried peanuts
4 large red chilis, deseed and cut
fried of 6 cloves of garlic
4 candlenuts, chop and dry fry
2tsp salt
2tsp gula melaka, shaved
1/2 tsp sugar
800ml water

To serve with:
*lontong
*sliced shallots
*vegetable achar (my addition)
*fried onion (my addition)
*drizzles of dark sweet soy sauce (my addition)

Method:

1. Mix chicken slices, dark sweet soy sauce and marinade paste. Make sure all pieces well coated. Keep in an airtight container and keep in the fridge for at least 1hour (I kept for a few hours)
2. Meantime, prepare the dipping sauce, set aside
3. Next, prepare peanut sauce. Blend peanuts, chilis, garlic and candlenut. Blend until smooth. Add in salt, gula melaka, sugar and water. Cook over low fire, keep stirring until bubbling. Off fire and set aside to cool
4. Arrange chicken slices in sticks. Just before serving, dip each stick into the dipping sauce and grill until slightly charred, flip halfway
5. Arrange on a serving plate some sticks of satay, sliced lontong, sliced shallots and vegetable achar. Pour some peanut sauce over the satay and lontong, drizzle dark sweet soy sauce and sprinkle fried onion. Serve