Sate Babi Or Ayam Recipes

CHICKEN SATAY (THE BEST RECIPE!)

Steps:

• Cut the chicken meat into small cubes. Set aside.
• Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
• For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
• Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
• Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

SATE AYAM MADURA - CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a food processor, grind together peanuts, candlenuts, and chilies.
• Transfer to a saucepot along with the rest of the peanut sauce ingredients, and bring to a boil. Reduce heat to a simmer and continue cooking until the sauce thickens. Turn off heat.
• Place chicken, sweet soy sauce, oil, and 150 gram of peanut sauce in a mixing bowl. Mix together and marinate for 30 minutes.
• Skewer the marinated chicken with bamboo skewers. Grill/broil until cooked and slightly charred, baste with marinating sauce as needed.
• Serve the satay with peanut sauce and accompaniments.

SATE BABI - INDONESIAN PORK SATAY

Steps:

• Pork satays: Grind shallots, garlic, red chilies, candlenuts, and galangal in a food processor into a smooth paste.
• Mix pork with the spice paste, palm sugar, coriander, cumin, turmeric, soy sauce, kecap manis (sweet soy sauce), and lime juice in a mixing bowl. Cover the bowl with plastic wrap and rest in the fridge overnight to marinate. Please marinate for a minimum of two hours even if you don't have much time.
• Skewer marinated pork pieces with bamboo skewers.
• Heat a cast-iron grill pan over medium-high heat until very hot. Brush the grills with oil using a silicone brush, and grill pork skewers until the surface is golden brown and slightly charred, about 2 minutes per side. Arrange grilled pork satays on a serving plate.
• Chili sauce: Transfer leftover marinade into a saucepot and bring to a boil. Cook until the sauce thickens.
• Place the sauce into a bowl, add thinly sliced shallots, chopped red chilies, and lime juice. Serve pork satays with the chili sauce.

BALI SATE LILIT (SATAY)

Steps:

• Put all the ingredients in a large stainless steel bowl. Mix everything well until sticky.
• Divide the mixture into 6 ping pong ball sized meatballs.
• Take one meatball and 1 satay stick. Wrap and twist the meat from the top down. Repeat for all meatballs.
• Heat some oil on a pan (or use a grill to be more authentic) and cook the skewers until lightly browned on the outside.

SATE BABI (OR AYAM)

Steps:

• Cut the pork up, into cubes.
• Make a marinade from the remaining ingredients.
• Add the meat and leave to marinate for 30 minutes minimum.
• Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
• Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
• Baste with the remaining marinade during cooking.

INDONESIAN - BABI & SATE AYAM BUMBU KECAP/KACANG

Steps:

• 1. The Sticks: Remember to soak those bamboo skewers in water for at least 1 - 2 hours to prevent them from burning
• 2. It is best to get meat with a good amount of fat in it; the fatty bits will make the sate tender and juicy.
• 3. The Marinade: Cut your meat into bite sized cubes first, then add all marinating ingredients. Marinate for a few hours, or for best result, let it marinate overnight in the fridge.
• 4. The Skewering: The next day, stick the meat cubes with the bamboo skewers. I stick 4-5 pieces of meat cubes per sate. If you're using meat with fatty bits, mix fatty and lean meat cubes in each skewer.
• 5. The Grilling and Basting: Before grilling, squeeze a bit of lime juice over the sate. Grill them on a charcoal grill, which is the best scenario or simply preheat oven to 200C, place the sate sticks on a baking sheet and grill them until you see some burnt bits.
• 6. Peanut Sauce: Process everything in a food processor until well mixed.
• 7. To Serve: Place the peanut sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime. Feel free to add one of two freshly chopped chilies in the sauce. Bathe your freshly grilled sate in the sauce and serve (with steamed rice or lontong/rice cakes - optional).