Sate Ambal is a traditional culinary specialty from Kebumen Regency, Central Java, which has its own uniqueness compared to other types of satay in Indonesia. This dish is renowned for its distinctive seasoning made from tempeh, offering a savory and slightly sweet flavor. Here is a complete overview of Sate Ambal.
The Uniqueness of Sate Ambal
Unlike Madura chicken satay, which uses peanut sauce, or Padang satay, which is served with thick gravy, Sate Ambal features a sauce made from mashed tempeh mixed with various spices. This sauce is not as thick as peanut sauce; instead, it is more liquid yet still rich in flavor. The sauce is usually served separately, allowing diners to dip the satay into the sauce as they prefer.
Ingredients and Preparation Process
Sate Ambal uses chicken meat as its main ingredient. The chicken is cut into small pieces, skewered onto bamboo sticks, and then grilled over charcoal until cooked. During the grilling process, the chicken is brushed with a special seasoning to enhance its unique taste.
For the tempeh-based sauce, the ingredients include steamed tempeh, shallots, garlic, chili peppers, palm sugar, and various spices such as coriander and turmeric. All these ingredients are mashed and cooked to create an aromatic and delicious sauce.
Recipe for Sate Ambal
Ingredients:
For the Satay:
- 500 grams of chicken, cut into small cubes
- Bamboo skewers, soaked in water for 30 minutes
- 2 tablespoons of sweet soy sauce
- 1 tablespoon of cooking oil
- 1 teaspoon of ground coriander
- ½ teaspoon of turmeric powder
- ½ teaspoon of salt
For the Tempeh Sauce:
- 200 grams of tempeh, steamed and mashed
- 5 shallots
- 3 cloves of garlic
- 3 red chilies (adjust to taste)
- 50 grams of palm sugar
- 1 teaspoon of ground coriander
- ½ teaspoon of turmeric powder
- 1 tablespoon of sweet soy sauce
- Salt to taste
- 500 ml of water
- 2 tablespoons of cooking oil
Steps:
- Prepare the Chicken Satay:
- In a bowl, mix sweet soy sauce, cooking oil, ground coriander, turmeric powder, and salt. Marinate the chicken pieces in this mixture for 30 minutes.
- Skewer the marinated chicken onto bamboo sticks and grill over hot charcoal, brushing occasionally with the marinade until fully cooked and slightly charred.
- Make the Tempeh Sauce:
- Heat cooking oil in a pan and sauté shallots, garlic, and chilies until fragrant.
- Add the mashed tempeh, palm sugar, ground coriander, turmeric powder, and sweet soy sauce. Mix well.
- Pour in the water, season with salt, and cook while stirring until the sauce thickens and becomes aromatic.
- Serve:
- Arrange the grilled chicken satay on a plate. Serve with the tempeh sauce on the side, along with rice cakes or steamed rice.
Serving Method
Sate Ambal is typically served with rice cakes or rice, depending on preference. Diners can dip the satay into the tempeh sauce provided separately. The combination of tender chicken, the fragrant aroma of grilling, and the distinctive tempeh sauce creates a truly mouthwatering experience.
History and Origin
Sate Ambal originates from Ambal Village in Kebumen, Central Java. This dish has been around for decades and has become a favorite among the local community. Its existence is not only a source of pride for the people of Kebumen but also an attraction for tourists visiting the area.
Where to Enjoy Sate Ambal
If you visit Kebumen, you can find Sate Ambal in various traditional eateries along the main roads of Kebumen. Some well-known satay stalls typically offer an authentic taste that has been preserved for many years.
