Mains Recipes Starters

Chicken Satay
Sate Ajam

May 4, 2016
Satay

I grew up in a town in the Netherlands where a lot of Indonesian and Moluccan people lived. If one of my Moluccan friends had their birthday, their mother would “not make just birthday snacks, they would make a whole ‘rijsttafel‘. And a rijsttafel is not a rijsttafel without satay, or sate as it is called in Indonesian and Malay spelling.

Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, and also in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

There is a wide variety of satays. You can make it with pork, goat, mutton, veal, fish, tofu you name it. One of the most popular satay however is Sate Ajam, or Chicken Satay.

Here is my recipe:

 

rooftop table restaurant comares axarquia
Chicken Satay with Peanut Sauce
Print Recipe
Servings
12 people
Servings
12 people
rooftop table restaurant comares axarquia
Chicken Satay with Peanut Sauce
Print Recipe
Servings
12 people
Servings
12 people
Instructions
  1. Make a marinade with sunflower oil, chopped garlic, salt, pepper, sambal and some Ketjap manis. Do not use to much Ketjap as the sugars in the Ketjap will burn the meat.
  2. Cut the chicken breast in cubes and put them in the marinade. Mix and coat the cubes with marinade well.
  3. Leave the chicken sit for a few hours in the marinade. Toss.
  4. Heat some sunflower oil and fry shallots and gartlic.
  5. Add Ketjap, sambal and water (or coconut milk to make the sauce creamier) and stir until the sauce has the right consistency.
  6. Add lemon juice, Ketjap, sambal and salt to taste.
  7. Taste!
  8. Weave the marinated chicken cubes onto skewers and grill for about 5 minutes on each side. (if you use wooden skewers, soak the skewers overnight to prevent from burning)
  9. Serve with (yellow) rice and a cucumber salad as a main or with atjar tjampur (mixed pickled vegetable salad) as a starter. You can even serve them in small glasses as an amuse-bouche.
Recipe Notes

If you are making satay for your dinner party, you can grill the satay before hand and heat them in the oven at 160C before serving.

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