Sate ambal is typical food from chicken meat originating from the region of Ambal, Kebumen, Central Java.
That makes it different from the sate Ambal sate Madura is his seasoning. His seasoning a bit more dilute, yellow, old, and at first glance look like gravy Padang cuisine. And special seasoning, is made of finely crushed to tempe. The ideals of the sweet–spicy–savory spice fragrance with the scent of patisseries. His Tempe does not feels anymore
Ingredients:
• 1/2 chickens, take the flesh, cut into cubes
• 1 tablespoon sweet soy sauce
• 2 tablespoons cooking oil
• skewer
The seasoning paste:
• 3 grains of red onion, thinly sliced, fried
• 1 slung garlic
• 2 teaspoons coriander, roasted
• 1/8 teaspoon cumin, roasted
• 2 roasted pecans, grains
• 1/2 cm ginger
• 1/2 teaspoon salt
• 1 1/2 teaspoons brown sugar comb
Sauce ingredients:
• 150 grams of tempe, steamed, mashed
• 2 slung garlic
• 5 grains of red onion
• 3 pieces of curly red cabal
• 1/2 teaspoon salt
• 1 1/2 teaspoons brown sugar comb
• 500 ml water
How To Make Sate Ambal (Kebumen):
1. toss together chicken, sweet soy sauce, cooking oil, and fine spices. Let stand 30 minutes.
2. Skewers–chicken skewer on skewers. Burn while the remaining marinade until done dioles.
3. the sauce: puree the garlic, onion, red curly cabal, salt and brown sugar. Add tempeh. Mix well. Pour the water. Cook until done.
4. serve Satay with sauce.
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