Sate Ayam Ambal Kebumen - Chicken sate from Kebumen

Ingredients

• 300 gchicken thighs
• as neededsate skewers
• 5 clovesgarlic, fried
• 3 clovesgarlic
• 4shallots
• ½ tspground coriander
• 2candlenuts
• 1 cmginger
• 1 tspsalt
• ½ tsppalm sugar
• 100 gtempeh
• 3red chillies
• 1red bird’s-eye chilli
• 6 clovesgarlic
• 1 tsptrassi (shrimp paste)
• 2 tsppalm sugar
• 2 tspsalt
• 100 mlfried peanuts
• 2Indonesian bay leaves (daun salam)
• 1 cmgalangal, grated
• 450 mlwater
• 2 tbspkecap manis
• 10 g, dissolved in 100 ml watertamarind
• 2 tbspoil

Instructions

1. 1

   Prepare the chicken

   Cut the chicken into small cubes. Pound or grind the fried garlic, garlic, shallots, coriander, candlenuts, ginger, salt and palm sugar into a paste. Coat the chicken with the paste and marinate for at least 60 minutes.

2. 2

   Make the sauce

   Pound or grind the tempeh, red chillies, bird’s-eye chilli, garlic, trassi, palm sugar and peanuts into a paste. Heat the oil in a pan and fry the paste with the galangal and Indonesian bay leaves for 4 minutes. Add the tamarind water and kecap manis, then bring the sauce to the boil.

3. 3

   Grill the skewers

   Thread the marinated chicken onto the skewers. Grill over a charcoal fire until browned and cooked through, then pour the sauce over the sate and serve.

What is Sate Ayam Ambal?

Sate Ayam Ambal is chicken satay associated with Ambal in Kebumen, Indonesia. Like other sate, it is made by threading seasoned meat onto skewers and grilling it.

This version pairs spiced chicken with a sauce made from tempeh and peanuts. The separate chicken marinade and sauce give the dish layers of savoury, sweet and chilli warmth.

Nutrition and macros by portion

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

The chicken contributes most of the protein, while the peanuts, tempeh and oil provide much of the fat; the palm sugar and kecap manis add carbohydrates. Serve the skewers with vegetables and a measured portion of rice for a more balanced plate.

The chicken spice paste

Aromatics: Garlic, shallots, coriander, candlenuts and ginger form the base of the marinade. The fried garlic is included alongside fresh garlic, so grind both into the paste.

Marinating: Give the chicken at least 60 minutes in the seasoning so the small pieces are coated throughout. Keep the chicken covered while it marinates.

Building the sauce

Tempeh and peanuts: These are pounded with the chillies, garlic, trassi and palm sugar to make the sauce base. A fine paste gives a more cohesive sauce, while a slightly coarse one retains some texture.

Aromatics: Fry the paste with grated galangal and Indonesian bay leaves for 4 minutes, stirring so it heats evenly. Add the tamarind water and kecap manis, then bring the mixture to the boil.

Grilling the chicken

Even pieces: Cut the thighs into similarly sized cubes so they cook at roughly the same rate. Thread them onto the skewers without packing them tightly together.

Doneness: Grill over charcoal until the outside is browned and the chicken is cooked through. Keep an eye on the skewers, as small pieces can cook quickly over a hot fire.

Serving the sate

Sauce: Pour the tempeh-and-peanut sauce over the grilled skewers just before serving. This lets the browned chicken remain the focus while each piece gets a generous coating.

On the plate: Serve with rice and a fresh vegetable side if you like. Keep any extra sauce alongside the skewers for dipping.

Recipe notes & tips

• Cut the chicken into evenly sized cubes so the skewers cook more consistently.
• Soak wooden skewers before grilling to help prevent them from scorching.
• Grind the marinade ingredients thoroughly so they cling to the chicken.
• Turn the skewers as they grill to brown the chicken on all sides.
• Stir the sauce while frying the paste to reduce the chance of it sticking.
• Bring the sauce to the boil after adding the tamarind water and kecap manis.

Variations

• Adjust the heat: Use fewer chillies for a milder sauce.
• Make it smoother: Grind the sauce ingredients for longer to create a finer paste.
• Add vegetables: Thread chunks of onion between the chicken pieces.
• Use chicken breast: Swap in breast meat, taking care not to overcook it.
• Serve with rice: Add steamed rice to make the skewers part of a fuller meal.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so they finish cooking together.
• Short marinating: Leave the chicken in the spice paste for at least 60 minutes.
• Crowded skewers: Leave small gaps between pieces so the heat can reach their sides.
• Unwatched grilling: Turn the skewers and check for browning so the chicken does not char.
• Leaving the sauce unstirred: Stir the paste as it fries to help prevent sticking.
• Serving before the chicken is cooked: Check that the thickest pieces are cooked through before serving.

How to store

Refrigerate leftover chicken and sauce separately in covered containers for up to 3 days. Reheat the chicken until piping hot, and warm the sauce gently in a pan, stirring; add a little water if it has thickened.

Frequently asked questions