Sate Serepeh - satay of spiced chicken

Ingredients

• 1/2chicken
• 5cooked chicken livers or gizzards
• 1/2 tspsalt
• 1/2 tsplemon juice
• 2kaffir lime leaves
• 1Indonesian bay leaf (daun salam)
• 350 mlcoconut milk
• 1 tspsalt
• 1/2 tbsppalm sugar
• 1 tbspoil
• 15skewers
• 7red chillies
• 5 clovesgarlic

Instructions

1. 1

   Cut and prepare

   Cut the chicken into pieces. Pound or grind the red chillies and garlic into a paste.

2. 2

   Marinate chicken

   Rub the chicken pieces with the lemon juice and leave them to rest for 15 minutes. Thread the chicken onto the skewers.

3. 3

   Cook the sauce

   Heat the oil in a pan and fry the spice paste with the Indonesian bay leaf and kaffir lime leaves for 3 minutes. Add the coconut milk, salt and palm sugar, then bring the mixture to the boil.

4. 4

   Grill the satay

   Spoon the sauce over the skewers. Grill them over a charcoal fire until browned and cooked through, basting regularly with the sauce.

5. 5

   Serve with sauce

   Serve the satay with lontong and the remaining sauce.

What is Sate Serepeh?

Sate Serepeh is an Indonesian satay of skewered chicken served with a spiced coconut-milk sauce. Satay is a broad family of grilled skewers found across Indonesia and neighbouring parts of Southeast Asia, with sauces and marinades varying by region.

This version gets its flavour from a simple chilli-and-garlic paste, aromatic leaves and palm sugar. Basting the chicken as it grills brings the sauce into the dish rather than leaving it only as a dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The chicken and listed liver or gizzard provide most of the protein, while coconut milk and oil contribute much of the fat. Lontong supplies the main carbohydrate when served alongside the satay. Balance the plate with a portion of vegetables, such as cucumber or lightly cooked greens.

The chicken and skewers

Chicken pieces: cut them to a similar size so they cook at roughly the same pace. The recipe also lists cooked chicken liver or gizzard; thread these onto the skewers alongside the meat if using them.

Skewers: thread the pieces securely, leaving a little space between them so heat can reach their surfaces. If using wooden skewers, follow the skewer packet’s guidance for preparing them.

Build the coconut sauce

Chilli and garlic: pound or grind these into a paste so they fry evenly and flavour the coconut milk throughout.

Aromatics: the kaffir lime leaves and Indonesian bay leaf add fragrance to the sauce. Fry them with the paste for the full 3 minutes before adding the coconut milk, salt and palm sugar.

Basting and grilling

Sauce first: spoon the sauce over the skewers before grilling, then baste them regularly as they cook. This helps coat the chicken with the same spiced mixture served alongside it.

Doneness: look for browned surfaces and chicken cooked through at the centre. Keep turning and basting the skewers over the charcoal so they brown without catching.

Timing the cooking

Marinating: the chicken rests in lemon juice for 15 minutes, which is a useful window for preparing the spice paste and sauce.

Sauce: fry the paste and leaves for 3 minutes, then bring the coconut milk mixture to the boil. The recipe gives no separate grilling duration, so use the browning and doneness cues rather than a fixed time.

Serving with lontong

Lontong: serve the satay with this Indonesian compressed rice cake, as suggested in the recipe. Its mild rice flavour is a natural match for the rich, aromatic sauce.

Extra sauce: bring the remaining coconut sauce to the table for spooning over the skewers and lontong. Serve while the chicken is freshly grilled.

Recipe notes & tips

• Cut the chicken into evenly sized pieces for more consistent grilling.
• Pound the chilli and garlic thoroughly to make a smooth, even paste.
• Keep the sauce moving as you bring it to the boil so it heats evenly.
• Baste the skewers regularly with the sauce while they grill.
• Keep the remaining sauce separate for serving with the satay and lontong.

Variations

• Adjust the heat: use fewer red chillies for a milder sauce.
• Use chicken thighs: cut them into even pieces for juicy skewers.
• Add the offal: thread the cooked liver or gizzard onto the skewers with the chicken.
• Serve with rice: use steamed rice if lontong is unavailable.
• Add fresh sides: serve with cucumber or greens for a crisp contrast.

Common mistakes to avoid

• Uneven pieces: cut the chicken to a similar size so smaller pieces do not finish too early.
• Rushed marinating: leave the chicken in the lemon juice for the full 15 minutes.
• Under-fried paste: fry it with the leaves for 3 minutes before adding the coconut milk.
• Neglected basting: spoon sauce over the skewers regularly as they grill.
• Guessing doneness by colour alone: check that the chicken is cooked through at the centre.

How to store

Refrigerate leftover satay and sauce in separate covered containers and use within 3 days. Reheat the chicken and sauce until hot throughout; the chicken can be warmed gently in a covered pan or oven to limit drying.

Frequently asked questions