Sate Srepeh & Lontong Tuyuhan

Name: Sate Srepeh & Lontong Tuyuhan
Yield: 1
Ingredients: 1.0kg Free-range Chicken, Fillet; 20.0pc Small Flat Bamboo Skewers; 2.0g Coconut Charcoal; 250.0ml Thin Coconut Milk; 8.0n/a Kaffir Lime Leaves; 4.0n/a Indonesian bay leaves, Daun salam; 300.0ml Boiled Water; 20.0ml Tamarind Juice; 250.0g Curly Red Chilies; 30.0g Red Bird's Eye Chilies; 200.0g Shallots; 100.0g Garlic; 40.0g Aromatic Ginger, Kencur; 80.0g Candlenuts, toasted; 5.0g Coriander Seeds, toasted; 50.0g Galangal, finely grated; 50.0g Ginger, finely grated; 30.0g Toasted Shrimp Paste, Terasi; 150.0g Palm Sugar; 20.0g Royco Chicken Stock Powder; 100.0ml Oil for sauteing; 15.0g Salt; 10.0g White Pepper; 100.0g Shallots, fried; 100.0ml Coconut oil; 500.0g Medium-grain Rice; 1.0g Banana leaves; 5.0g Salt; 2.0n/a Pandan Leaves; 4.0l Cooking Water

Sate Srepeh & Lontong Tuyuhan – - Recipe

Sate Srepeh is a signature chicken satay from Rembang City, specifically from the Sumberjo Village area. This dish has been around for decades, with the recipe passed down through generations of local vendors. For the perfect traditional experience, this satay is usually served together with Lontong Tuyuhan (rice cakes in spicy coconut poultry broth).

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Sate Srepeh Ingredients

Free-range Chicken, Fillet 1.0 kg
Small Flat Bamboo Skewers 20.0 pc
Coconut Charcoal 2.0 g
Thin Coconut Milk 250.0 ml
Kaffir Lime Leaves 8.0 n/a
Indonesian bay leaves, Daun salam 4.0 n/a
Boiled Water 300.0 ml
Tamarind Juice 20.0 ml

Spice Paste (Bumbu Halus)

Curly Red Chilies 250.0 g
Red Bird's Eye Chilies 30.0 g
Shallots 200.0 g
Garlic 100.0 g
Aromatic Ginger, Kencur 40.0 g
Candlenuts, toasted 80.0 g
Coriander Seeds, toasted 5.0 g
Galangal, finely grated 50.0 g
Ginger, finely grated 50.0 g
Toasted Shrimp Paste, Terasi 30.0 g
Palm Sugar 150.0 g
Royco Chicken Stock Powder 20.0 g
Oil for sauteing 100.0 ml
Salt 15.0 g
White Pepper 10.0 g

Sate Srepeh Garnish

Shallots, fried 100.0 g
Coconut oil 100.0 ml

Lontong Ingredients (Rice Cakes)

Medium-grain Rice 500.0 g
Banana leaves 1.0 g
Salt 5.0 g
Pandan Leaves 2.0 n/a
Cooking Water 4.0 l

Tuyuhan Broth Ingredients

Free-range Chicken Bones 1.0 kg
Thin Coconut Milk 300.0 ml
Boiled Water 3.0 l
Indonesian bay leaves, Daun salam 5.0 n/a
Lemongrass, bruised 4.0 stalk
Galangal, bruised 200.0 g
Kaffir Lime Leaves 5.0 n/a
Palm Sugar 50.0 g
Salt 10.0 g
Royco Chicken Stock Powder 20.0 g
Tempeh 300.0 g
Long beans 200.0 g
Cinnamon 5.0 g

Spice Paste (for Broth)

Shallots 200.0 g
Garlic 100.0 g
Candlenuts, toasted 100.0 g
Whole red bird's eye chilies 20.0 g
Large red chilies 150.0 g
Turmeric, charred 50.0 g
Ginger 50.0 g
Coriander Seeds, toasted 5.0 g
Cumin, toasted 5.0 g
White Pepper 5.0 g

Lontong Tuyuhan Garnish

Teak Leaves for serving 5.0 n/a
Peanut or Shrimp Crackers, peyek 1.0 pack
Shallots, fried 100.0 g

Indonesian

Chicken & Duck

Main courses

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Preparation

Sate Srepeh Ingredients
- Dice the chicken into 2 cm cubes, then marinate with salt and lime juice for 10 minutes.
- Sauté the spice paste until the oil separates, then add the bay leaves and galangal.
- Pour in the coconut milk and water. Cook until the sauce thickens, then adjust the seasoning to taste.
Spice Paste (Bumbu Halus)
Sate Srepeh Garnish
Lontong Ingredients (Rice Cakes)
Tuyuhan Broth Ingredients
Spice Paste (for Broth)
Lontong Tuyuhan Garnish
- Sauté the Spices: Heat the oil and sauté the spice paste, bay leaves, kaffir lime leaves, lemongrass, galangal, and cinnamon until very fragrant and fully cooked to ensure there is no raw spice taste.
- Cook the Chicken: Add the pieces of free-range chicken. Stir well until the meat changes color and firms up.
- Add Coconut Milk: Pour in the thin coconut milk. Cook over medium heat until the chicken is nearly tender.
- Seasoning: Add salt, palm sugar, and mushroom bouillon. Add tempeh if desired. Adjust the seasoning (the flavor should be savory, spicy, and slightly sweet).
- Final Simmer: Pour in the remaining thick coconut milk. Continue cooking, stirring occasionally to prevent the coconut milk from separating, until the chicken is tender and the flavors are fully absorbed.
- Serving: Slice the lontong (rice cakes), pour the hot broth and chicken over them, and garnish with a sprinkle of fried shallots.