SATE AYAM MADURA

Ahhh….the ubiquitous Sate of Indonesia.  Different regions in Indonesia have their different versions of sate.  Understandably, you will hardly ever get Sate Babi in the Muslim parts of Indonesia.  But you’ll get it in Bali, which is in the Hindu part of the country or in the Christian islands like Flores Island.
This Sate Ayam recipe is from the island of Madura, off the coast of the central island, Java.  It’s also very common to find this sate peddled on the streets as well as in five-star hotels in Jakarta.  You may try it with various meats: lamb, goat, beef or chicken.  The lovely combination of lime juice, ground peanuts, chilis, and the sweet soy sauce makes it perfect for goat meat.  You have to try that at least once.
The recipe I found on the internet was in Indonesian.  My Bahasa Indonesia is hardly passable now.  I want to apologize, if I made a mistake in the translation and messed up the recipe – the taste tells me I didn’t do so bad.
Still, my Indonesian readers, I hope you will forgive me…or better yet, please correct me if I made some mistake.  Boleh?
Sate Ayam Madura
1 lb. chicken breasts or thigh meat, cut in 1 x 1/2 in. slices
2 tbsps. kecap manis
salt and pepper to taste
4 tbsps. peanut butter
2 red chilis
3 tbsps. kecap manis
1 small red onion, sliced
2 tbsps. lime juice
Marinate the chicken for a few minutes.? Skewer and set aside.
Mix the remaining ingredients and grind?on a mortar and pestle or food processor. Save half for dipping.
Grill the chicken, brushing with peanut sauce, until it’s done.  It won’t take long since the chicken pieces are quite small.  I’d say, 5 minutes at most on an open gas grill on high. Serve with more lime juice and peanut sauce.