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Chicken Satay (Sate Ayam)

chicken breast fillets (1 lb for every 5 people)
peanut, coconut oil or any oil you like except olive or sesame (for brushing meat)
bamboo skewers, soaked in water beforehand to prevent burning
1/2 lb roasted unsalted peanuts
1 small yellow onion, chopped
3 cloves garlic
1 tsp ground cumin
1 tsp ground coriander (if seeds, roast before grinding)
1 Tbs granulated sugar
1 cup water
salt to taste
fresh lime
kecap manis (sweet soy sauce)

Cut chicken fillets into cubes, thread those cubes into the skewers, grill on charcoal fire until well done. Brush with oil occasionally.

Combine all remaining ingredients except water, lime and kecap manis in a food processor (traditionally a pestle and mortar is used), adding water a little at a time until a paste with little chunks of peanut is obtained. Place this in a pan, stir over medium heat until sauce is thickened.

To serve: In restaurants the sauce is served on little plates or saucers with a generous swirl of kecap manis, a slice of lime to squeeze over it, and some fried onion flakes. Pickles are served on the side. Usually eaten together with rice or rice dumplings.

To make fried onion flakes (bawang goreng): Get some small red onions, slice them very very thin, and fry them until they turn golden brown and crispy.

To make pickles (acar): Cut some cucumber into small dice, add some vinegar and water. Some peeled small red onions and whole small green chilies (cabe rawit or cili padi) can be added. Mix everything evenly, leave it for half a day or so, stirring from time to time. Keeps for a few days in a closed jar, longer in the fridge. Remember to use non-reactive containers, glass jars are best.

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