Chicken Satay with Peanut Sauce
Origin: Madura Island
Ingredients
- 500 g chicken fillet, cut into 2 x 1 x 0.5 cm
- 1 pc lime
- 15 pc bamboo skewers
Spice for the paste
- 1 pc large red chillies , de-seeded, boiled
- 2 pc small red chillies (optional)
- 4 pc shallots
- 1 gloves garlic
- 5 pc candlenuts, roughly chopped or crashed
- 2 tsp palm sugar or brown sugar
- 1 tsp salt
- 2 tsp oil
For peanut sauce
- 3 tsp peanut oil or vegetable oil
- 150 g roasted peanut, blended or Pindakaas
- 2 tsp Indonesian sweet soya sauce / kecap manis
- 150 g water
Chicken Satay with Peanut Sauce
Sate (or Satay) is originated in Indonesia and has become a worldwide known name for a grilled dish which's put on a 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 ala Madura" which originated on the island of Madura, near Java Island. This dish represents an authentic style of indonesian food-art and listed among "30 Indonesian Culinary Icons".You can make this satay either with lamb or chicken. Eventhough most of indonesian satay sauce are made from peanut paste as basic ingredient, however seasonings will vary slightly by region. The main characteristic of Sate Madura is the brown sauce made from indonesian sweet soy sauce or kecap manis, brown sugar and candlenut/kemiri. What about the taste??? Hmmmmm yummy ;-). So if you're happened to travel around Java don't forget to try this special dish!!For you who are keen of Indonesian Satays, you can also try "Satay Ayam Jawa" or "Satay Kambing".Tips: Soak the bamboo skewer in a cold water for about 30 minutes before using to prevent burning during grilling process.
Instructions
- For Satay: Put about 4 – 5 cubes of chicken meat on each bamboo skewer. Put aside.
- For Peanut Sauce: Blend all ingredients for the spice paste in a food processor until smooth. (If necessery add a little bit oil to help the blending process).
- Heat 2 tbsp oil in a saucepan, stir-fry the paste all the time until fragrant. (Don't add oil if it's already added in a blender during the blending process).
- Take 2 tbsp of the paste for the satay seasoning. Keep aside.
- Add the peanut powder or pindakaas and water to the saucepan.
- Simmer until the sauce becomes thick. Stir occationally. Remove from heat.
- For Sate Seasoning: Mix 2 tbsp fried paste and 2 tbsp kecap manis then rub it on the satays evenly.
- 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. Lift.
- Serve with peanut sauce, kecap manis and lime slice. 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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