Madurese
The island that gave Indonesia its satay — sweet-soy sate madura, clear beefy soto, and thrifty, intense uses of the whole animal.
Sate Madura
Charcoal chicken skewers in a sweet-soy-and-peanut sauce — the archetypal Indonesian satay, carried nationwide by Madurese vendors.
View page →Madura, the dry island off East Java, sent its satay vendors across the archipelago, and sate madura — charcoal chicken or mutton skewers under a sweet-soy-and-peanut sauce — became the satay most Indonesians picture. At home the table is frugal and full-flavored: soto madura, a clear beef-and-offal soup brightened with lime and koya; kaldu kokot, a cow-trotter broth with mung beans; bebek songkem, duck steamed in banana leaf; and nasi serpang, a Bangkalan breakfast heaped with a dozen little sides.
Start Here
Charcoal chicken skewers in a sweet-soy-and-peanut sauce.
Why start here · The archetypal Indonesian satay.
Clear beef-and-offal soup brightened with lime and koya.
Why start here · The island's everyday soup.
Duck steamed and smoked in banana leaf until tender.
Why start here · The Madurese banana-leaf duck.
The Pantry
See all 27 ingredients›
Vegetables
Fruits
Grains & Staples
Dairy & Fats
Sauces & Condiments
How They Cook
Techniques that define this cuisine
See 6 more techniques›
Other regions
Siblings within Indonesian — each its own tradition.