Chicken Satay Recipe
Origin: Java Island
- 500 g chicken fillet, cut into 2 x 1 x 0.5 cm
- 2 tbsp oil or melted butter
- 15 pc bamboo skewers
Spice for the paste
- 6 pc shallots
- 4 gloves garlic
- 2 tsp coriander powder
- 1 tsp roasted cumin o or 1/2 tsp cumin powder
- 1 tbsp sugar
- 2 cm roasted turmeric or 1 tsp turmeric powder
- 1 tsp tamarind pulp
- 1 tsp salt or to taste
For peanut sauce
- 2 pc large red chillies, de-seeded, boiled
- 4 pc small red chillies, boiled (optional)
- 1 gloves garlic, boiled
- 1 tsp sugar
- 100 g roasted peanut, blended or Pindakaas
- 50 ml hot water
- 3 tbsp Indonesian sweet soya sauce / kecap manis
- salt to taste
Chicken Satay Recipe
Satay (or Sate) is originated from Indonesia and has become a worldwide known name for a grilled dish on bamboo skewers, quickly grilled over a wood or charcoal fire, then served with various spicy seasonings. There are many different varieties of Indonesian Satay, a famous variant among them is "Sate Ayam Jawa" which originated on Java Island.Eventhough most of Indonesian satay sauce are made from peanut paste as basic ingredient, however seasonings or spice will vary slightly by region. The main characteristic of Sate Ayam Jawa is the using of Coriander, Turmeric & Cumin as spices ingredients. This is a my husband's favourite as well as our extent family & friends in Germany. According to them the marinade tastes so delicious with the touch of curry flavor. (Note: Curry Powder is based largely on five spices: turmeric, coriander, cumin, cardamom and cloves). For you who are keen of Indonesian Satays, you can also try "Satay Kambing".Tips: Soak the bamboo skewer in a cold water for about 30 minutes before using to prevent burning during grilling process.
- For Satay Marinade: Blend all ingredients for the spice paste in a food processor until smooth.
- For Satay: Put about 4 – 5 cubes of chicken meat on each bamboo skewer. Put aside.
- Rub the spice paste / sate marinade on the satays evenly. Let stand or store in the refrigerator for 1 hour to allow the flavors to blend.
- For Peanut Sauce: Blend all ingredients for the sauce in a food processor until smooth. (If necessery add a little bit hot water to help the blending process).
- Put in a saucepan & add the peanut powder or pindakaas. Add the hot water & kecap manis. Stir to mix.
- Adjust the taste, add salt to taste. (Warm up the sauce over a low heat before serving if necessary).
- Grill the satays on charcoal or under electric / gas grill. Turn them over to grill the other side until both sides half / well cooked as you prefer.
- Serve hot with peanut sauce. Garnish with chopped bird chillies and shallots if you like it SPICY!
Notes & Tipps
- If using raw peanut: Fry or roast the peanut in a hot wok until brown then blend in a blender into a smooth powder.
- If you prefer a short cut method by using Pindakaas ( Dutch peanut butter), you can use it right away.
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