Indonesian Chicken Satay Recipes

SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)

Steps:

• Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
• Combine kecap manis and butter, then brush onto chicken.
• Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
• Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
• Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
• Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
• Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)

Steps:

• Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
• Soak wooden skewers in water to prevent burning during cooking.
• Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
• Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
• Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

INDONESIAN SATAY

Steps:

• In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
• Preheat the grill for high heat.
• Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

CHICKEN SATAY (SATE AYAM)

Steps:

• Soak 14 medium bamboo skewers for 30 minutes in cold water.
• To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste-you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.
• Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.
• Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
• To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or broil for 3 minutes on each side, or until completely cooked through.
• Meanwhile, scrape the leftover marinade into a small saucepan. Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN

Steps:

• Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
• To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
• Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

INDONESIAN SATAY

Steps:

• For the satay: Cut the chicken into 1-inch cubes.
• Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
• For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
• Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
• For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
• Prepare a grill or grill pan for high heat. Brush the grill with oil
• Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

GRILLED INDONESIAN CHICKEN SATAY

Steps:

• Soak wooden skewers in water for at least 30 minutes.
• Thread chicken or pork onto skewers.
• Season both sides with salt, pepper and garlic powder.
• Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
• Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

INDONESIAN PORK SATAY

Steps:

• In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
• Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
• Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

CHICKEN SATAY

Steps:

• If you use bamboo skewers, don't forget to soak them for a few hours before you use them. It's to prevent them from getting burned on the grill/ griddle pan.
• Pound the onion and garlic into a paste. You can use a pestle and mortar, or a food processor.
• Then heat the oil in a small frying pan. Add the onion and garlic paste, the ground coriander, black pepper, salt and lime leaves. Cook until the herbs and spices release an aroma. Set aside.
• Put the chicken pieces in a mixing bowl and add in the cooked spices. Mix and stir well until all meat pieces are coated with the spices. Set aside to marinate for at least an hour or two.
• When you are ready to make your Satay, pierce the chicken pieces on the skewers and start grilling them. You can use your oven grill, a griddle pan, or even a barbecue. I find cooking the satay on a griddle pan is effortless and quicker. But I leave the choice to your preference.
• For the peanut sauce:
• Put the peanuts, onion, garlic, salt, sugar, chilli, and water in a blender. Give it a blitz until you get a creamy but a bit grainy peanut mixture.
• Pour the mixture in a small cooking pan/pot and heat it up. When the peanut sauce is boiling, let it simmer for about 5-7 minutes before you turn the heat off. Set aside.
• Assemble Indonesian chicken satay:
• Arrange the skewers on a plate and pour the peanut sauce over the satay. Then drizzle it with sweet soy sauce.

CHICKEN SATAY WITH INDONESIAN PEANUT SAUCE

Steps:

• Soak satay sticks in water for about 4 hours before you plan on using them. Place the palm sugar in a saucepan and cover halfway with water. Boil down until it becomes syrupy.
• Place all ingredients except chicken into a food processor and process until paste-like.
• Transfer the paste into a heavy pan and simmer over medium heat for approximately 10 minutes or until water is evaporated and the mixture gets a bit darker. Take off heat and let cool slightly.
• Combine 2 tablespoons of palm sugar syrup with the paste. Combine with chicken until chicken is completely covered, cover with plastic wrap, and refrigerate for at least 1 hour.
• Make the peanut sauce while marinating. (recipe below)
• After the peanut sauce is made and 1 hour (at least) has elapsed, retrieve the chicken and the skewers. Spear four pieces of meat tightly on each skewer until all the chicken has been skewered.
• Grill over medium heat for about 10 minutes, flipping the skewers halfway through, or until the chicken is cooked through. Serve with peanut sauce.
• While the chicken is marinating, heat a wok or saucepan with about 3 inches of vegetable oil. Fry the peanuts, garlic, chili slices, and ginger until the garlic and peanuts are golden brown.
• Transfer the ingredients (sans oil) into either a mortar and pestle or a food processor. If using the former, grind all ingredients for about 10-15 minutes or until very finely ground and peanut-butter like. If using the latter, process all the ingredients together until they have become peanut butter.
• Place the peanut mixture into a wok or heavy saucepan. Stir in 1/2 cup coconut milk, sweet soy sauce, palm sugar syrup, and lime leaves. Bring to a simmer and slowly add in the rest of the coconut milk. Let simmer for about 10 minutes, stirring frequently.
• Add the lime juice and sprinkle with shallots before serving. Cover to keep hot while cooking the chicken.

INDONESIAN CHICKEN SATAY

Steps:

• Heat grill.
• In small bowl, combine all ingredients except chicken; mix until smooth.
• Loosely thread chicken strips onto four 12 inch skewers.
• When ready to grill, place chicken on grill over medium heat .
• Brush chicken with peanut butter mixture.
• Cook 8 to 10 minutes or until chicken is no longer pink in center, turning once and brushing with peanut butter mixture.

INDONESIAN CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a large bowl add the sliced chicken, kecap manis and melted butter. Mix well to coat. Cover and place in the fridge to marinate for about 30 minutes.
• Soak bamboo skewers in water while the chicken is marinating.
• While the chicken is marinating make the peanut sauce by adding to a small bowl the peanut butter, coconut milk, additional kecap manis, garlic, lime juice, brown sugar and chili flakes. Whisk until smooth and set aside.
• After the chicken has had time to marinate thread the chicken pieces tightly onto the skewers. Discard the water that the skewers were soaking in.
• Heat the barbecue or grill to medium-high heat and lightly grease the grill. Place the chicken satay skewers on the grill for about 10 minutes per side basting with the remaining marinade each time to coat. Continue to cook turning occasionally and basting until the chicken is cooked and no longer pink in the centre and the internal temperature reaches 160F.
• Remove the chicken from the grill and serve alongside the peanut sauce for dipping.