CHICKEN SATAY WITH INDONESIAN PEANUT SAUCE
Provided by Rachel Conners
Number Of Ingredients 25
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.
AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN
This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!
Provided by Natalia 3
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 703.2, Fat 51.7, SaturatedFat 9.4, Cholesterol 80, Sodium 673.9, Carbohydrate 29.6, Fiber 3.6, Sugar 11.9, Protein 35.4
INDONESIAN SATAY
This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.
Provided by Bunda Estherlita Suryoputro
Categories World Cuisine Recipes Asian Indonesian
Time 1h
Yield 6
Number Of Ingredients 16
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.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g
BALINESE CHICKEN SATAY
An aromatic satay from the Four Seasons Cooking School in Jimbaran - serves 6 as a starter, 4 as a main
Provided by Good Food team
Categories Dinner, Lunch, Starter, Supper
Time 50m
Yield Makes about 12 skewers
Number Of Ingredients 13
Steps:
- Thinly slice then finely chop the shallots, garlic and ginger. Now finely chop the chilli, including the seeds. This amount of chilli gives a spicy but not too fiery kick to the chicken satay, but discard the seeds if you don't like the heat.
- Heat the oil in a frying pan over a low heat. Add the shallots, garlic, ginger and chillies and fry for 1-2 minutes just to soften. Pour in a couple of tablespoons of water to soften, then stir in the spices (and freeze-dried lime leaves, if using) and fry for a minute.
- Remove the pan from the heat, let the mixture cool down, then blend to a paste with a pestle and mortar, using an up-and-down motion with the pestle. It will take several minutes to make a soft paste.
- Mix the spice paste, the coconut and, if using, the shredded fresh lime leaves with the minced chicken. Season with salt.
- Break off pieces of the mixture the size of a large walnut. For each, flatten into a round and lay a lemongrass stalk or wooden skewer in the centre. Mould around the bulbous end of the stalk (or skewer), working it so it goes about 8cm up it.
- Rough up the surface a little with your fingers so that the meat is not completely smooth and has some texture, then set aside while you shape the rest of the skewers. Brush each skewer with extra oil.
- Cook the skewers on a preheated BBQ, griddle pan or grill for 8-10 minutes, turning several times. Serve on banana leaves.
Nutrition Facts : Calories 129 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 19 grams protein, Sodium 0.17 milligram of sodium
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- Skewer about 4-6 pieces chicken into metal skewer and place in a large plate or cookie sheet. Repeat this process with remaining of chicken pieces.
- Using a brush or the back of spoon, drizzle marinade over chicken. Holding the skewers, flip satays a few times while brushing the sauce that drip into the plate/cookie sheet.
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