Chicken Satay - Indonesian Chicken Satay with Spicy Peanut Sauce

 Chi

As many of you know, Indonesian well know with their satay - or as we call it Sate - that because satay is considered as the national dish. 
There're many kind of satay depending on the origin and what meat/ fish that used on the satay. Mostly satay is serve with one or two kind of sauce, and the most common used and famous is the peanut sauce. I did ever post a satay that originated from Bali that serve with no sauce, the Balinese Fish Satay which rich in flavor and spice. And today the satay that I want to share with you is the Indonesian Chicken Satay, that has become one of my family favorite satay, well... actually, we did loves almost all kind of satay!

There're many kind of chicken satay in Indonesia, but the most famous satay serve with a thick peanut sauce is called Sate Madura, or you may call it Satay Madura. The process is similar which use kecap manis and the peanut sauce when grilling but I did marinated the chicken breast first before to make the meat more tender and flavor. 


Ingredients : 

• 500 gram skinless Chicken Breast
• Woden satay skewers, wash, dry (if you using a barbeque or grilled with charcoal, you have to soak the skewers in a cold water for an hour first, if not the skewers will get burning).

Ingredients for marinade:

• 5 cloves Asian Shallot, (always remember that asian shallot is less smaller)
• 4 cloves Garlic
• 3 tbsp Kecap Manis Sauce/ sweet soy sauce
• 2 tbsp Canola Oil
• 1 tsp Sea Salt
• 1 tbsp Palm Sugar, grated
• 1 tsp Ground Coriander

Ingredients for Peanut Sauce : 

• 250 gram Peanut
• 2 Red Chili, dessed, slice
• 3 Bird Eye Chili
• 4 Candlenut
• 4 tbsp grated Palm Sugar
• 2-3 tbsp Light Soy Sauce, (or 1 tbsp sea salt) 
• 3-4 tbsp Tamarind Water
• 300 ml Water 
• (the peanut sauce would not be too salty because the satay will serve both with peanut sauce and kecap manis sauce, and the kecap manis sauce already have a salty flavor in it)

Directions : 

• Cut the chicken brest into one size bite, set aside.
• In a mortar or chopper, grind the garlic and shallot into a paste.

• In a bowl, combine together : shallot and garlic paste, kecap manis sauce, canola oil, grated palm sugar and ground coriander. 
• Add in the chicken breast and mix evenly.
• Store in the fridge for at least 1 hour.

• Meanwhile, roasted the peanut in a skillet with low heat until golden brown and cooked enough.
• Let it cool at room temperature and remove the skin with ur hand as you can.
• Tranfer the peanut into a blender together with red chilli, bird eye chili, candlenut and water. Process.

• Tranfer back the peanut paste into the skillet, add in palm sugar, light soy sauce and tamarind water, taste.
• Saute with low heat until bubble appear, lift from heat.

• Tranfer the peanut sauce into a the serving bowl, set aside. 

• In a plate, mix well 2 tbsp of peanut sauce with 6 tbsp kecap manis sauce.
• Thread marinated chicken breast into skewers.

• Pour on the mix of peanut sauce and kecap manis over the chicken.
• On medium heat, grilled the chicken until change color and cooked each side.

• Tranfer into the serving plate and serve with cucumber, peanut sauce and kecap manis sauce (made from kecap manis, chopped chili bird eye, chopped asian shallot and kaffir lime juice)
• Enjoy while still hot! ;) 

In Indonesia, is very easy to find a stall that sell any kind of satay to your preference, that because satay is one of Indonesian famous streed food. 

Satay is easy to find with price at an affordable price and good taste but as you know... nothing can beat home cooking. That because while we thread  each meat into the skewers and waiting for the satay be done on grilling, we imagine about they who will enjoy the satay with joy... our husband - wife - sister - brother - son - doughter - patents & friends...

Did you do that?

I did :)

Stay Healthy & Loves Yout Kitchen More! ;) 

Difficulty : Easy

Preparation + Cooking time : 2 hour (including the marinated time)

Serve : 15 satay

Adapted from : Food Safari : Indonesian