There is a place at South-south Route of Java Island that have a little magnetism, specially for whom have a good taste in culinary. The place called Ambal. Ambal is the suburb of Kebumen, the exact location was at south of Kutowinangun. You can reach this place by South-south Route which range from Imogiri, Bantul, Yogyakarta till Gombong area. This route was very straigh and the best part was the part lies on Purworejo regency, but if you have out of this regency, you will run on poor in quality of asphalt till Ambal. Other course was by main road of South road of Java. When you get in Kutowinangun, you ought to turn south to Ambal for at least 5 km.Here, as long as you ride, for about 1 km from east to west, you would find many Sate stalls on your left or right side. They know as Sate Ambal, named as the area of this place. Sate is the name of one of Indonesian food. It was meat that skewed by bamboo stick and roasted on smolder charcoal.
This sate here had their own unique. First, the portion. In other places you may just got 5 skewer for one portion, here, may be 20 skewer you would get for 1 portion, besides one disk with plenty of “Kupat” a kind of processing rice. I suggest you may not order 1 portion for 1 person, except you’re ravenous, because 1 portion would make you satiation.
Second, the cayenne for pasta. Many kind of sate just use sauce with slice of chili, or peanuts sauce like on Madura sate. Here, many spices and the stock from the meat bath were mixed by fermented soybean (here called Tempe). A bowl of this special cayenne were served for one desk.
Third, the unique of these sate was the spices itself. Before roasted on charcoal roaster, for half day, the meat from local chicken was submerged on the ingredients from eleven kinds of spices. It makes the spices infiltrate on the meat. The meat will be so tasty. The sugar made from nira (sap obtained by tapping inflorescences of various palms used to make sugar, named “java sugar”) will make the meat taste sweet.
Fourth, the kind of meat. Here, the meat on skewer not just the flesh, but its innards, and the skin of the chicken either, just the feather and the bones did not used here. The burned fat of the chicken make the smell of this food very tempting.
There’s many Sate stall here, but there’s many stall named “Warung Sate Pak Kasman”. It makes the little question in my mind but too late to asked, because I realized that question after leaved the location. 
I just think that Pak Kasman was the first person who found the secret recipe for the sate here. And his generation uses His name as the branded of their stall that use his secret recipe, so it can guarantee that many consumers will eat at their stall.
At one of Pak Kasman’s stall the one that lies on most east, I get information that every day the stall ready for their service at 6 AM till 12 AM or till the last sate sold. They cut 25 chicken everyday and increased at holiday that many tourist spend their time to have meals there.
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