Java Petis Satay

Introduction to Java Petis Satay

Java Petis Satay is a quintessential Indonesian dish originating from the rich culinary traditions of Java. Known for its unique use of petis, a fermented prawn paste, this satay dish provides a distinct umami flavor that's highly celebrated across the Indonesian archipelago. Petis itself is a staple in Javanese cuisine, often used in various traditional dishes to bring a depth of flavor that is both savory and slightly sweet. Java Petis Satay is particularly popular in East Java, where street vendors and local warungs (small restaurants) proudly serve this delicacy to eager customers. The combination of tender pieces of chicken or pork skewered and grilled to perfection, then drizzled with a rich petis sauce, makes it an irresistible culinary experience.

Ingredients

1. Chicken or Pork (500g) - cut into bite-sized pieces
2. Petis (100g)
3. Soy Sauce (3 tablespoons)
4. Palm Sugar (2 tablespoons) - finely grated
5. Garlic (4 cloves) - minced
6. Shallots (3 pieces) - finely sliced
7. Coconut Oil (2 tablespoons)
8. Lime (1) - juiced
9. Red Chili (2) - finely chopped (optional for heat)
10. Salt (to taste)
11. Bamboo Skewers (pre-soaked in water for 30 minutes)

Preparation

Step 1: Marinating the Meat

In a large bowl, combine the chicken or pork with soy sauce, garlic, shallots, lime juice, and palm sugar. Mix well to ensure every piece of meat is evenly coated. Allow the meat to marinate in the refrigerator for at least an hour, or preferably overnight for optimal flavor absorption.

Step 2: Preparing the Petis Sauce

In a small saucepan, heat coconut oil over medium heat. Add minced garlic and sliced shallots, sautéing until fragrant. Stir in the petis, blending it thoroughly with the other ingredients. Add a little water if necessary to achieve a smooth, pourable consistency. Incorporate finely chopped red chili for a spicier kick, then season with salt to taste. Let the sauce simmer gently for 5 minutes, then set it aside.

Cooking Process

Step 3: Skewering the Meat

Thread the marinated chicken or pork pieces onto the pre-soaked bamboo skewers. Be sure not to overcrowd each skewer, allowing enough space for the heat to circulate and cook the meat evenly.

Step 4: Grilling

Preheat your grill or prepare a charcoal grill for cooking. Grill the skewers for about 10-15 minutes, turning occasionally to ensure even cooking and achieving a slightly charred surface. Continuously baste the skewers with the petis sauce during grilling to enhance the flavor and keep them moist. Adjust the cooking time based on your grill's heat output and the size of your meat pieces.

How to Enjoy Java Petis Satay

Serve the grilled Java Petis Satay hot off the grill, accompanied by a fresh salad or steamed rice. Garnish with additional slices of fresh lime and sprinkle some more red chili for those who enjoy extra spice. Pair it with a refreshing Indonesian iced tea or young coconut water for a complete culinary experience. This dish is perfect for gatherings, offering a burst of flavors that will captivate both meat lovers and culinary adventurers alike. Relish each bite, appreciating the tenderness of the meat harmonized by the rich, savory notes of the petis sauce.