SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)
Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.
Provided by Nagi | RecipeTin Eats
Categories Chicken
Time 35m
Number Of Ingredients 18
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.
Nutrition Facts : ServingSize 46 g, Calories 66 kcal, Carbohydrate 1.4 g, Protein 8.1 g, Fat 3.2 g, SaturatedFat 1.1 g, Cholesterol 38 mg, Sodium 42 mg
CHICKEN SKEWERED WITH KETJAP MANIS
This is a recipe from Indonesia from a learning packet at my DD's culinary school. I have added approximate cooking times. I have not tried this recipe but my DD has indicated to me that she liked it.
Provided by AcadiaTwo
Categories Chicken Breast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Ketjap Manis:.
- Combine water and sugar in a sauce pan, bring to a boil (stir frequently) and then reduce on simmer to a syrup consistency, about 10-15 minutes.
- Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
- Marinade:.
- Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
- Soak bamboo skewers in extra water for 1 hour to help prevent burning.
- Marinate the chicken for 1 hour in the refrigerator.
- After marinating is complete, skewer chicken tenderloins and grill them on medium high heat for 2-3 minutes per side or until chicken is cooked thoroughly.
- Enjoy!
GRILLED CHICKEN SKEWERS
Provided by Mark Bittman
Categories lunch, weekday, poultry, main course
Time 40m
Yield 4 to 8 servings
Number Of Ingredients 7
Steps:
- Start a gas or charcoal grill (or preheat the broiler); the fire should be moderately hot. If you're using wooden skewers, soak them in water to cover while you prepare the food. Using 8 skewers, alternate the ingredients, but generally, surround both chicken and sausage with the moister lemon and eggplant. Pack the food fairly tightly together on each skewer, and sprinkle with salt and pepper. If you're not using rosemary skewers, tuck some rosemary among the chicken and vegetables.
- Grill over moderate heat, covered or not, turning the skewers 3 or 4 times to brown evenly. Total cooking time will be 10 to 15 minutes, depending on the heat of the grill and the distance from the heat source. When the chicken and sausage are browned, the eggplant will be tender; do not overcook.
- Serve, squeezing hot lemon juice over all.
Nutrition Facts : @context http, Calories 741, UnsaturatedFat 35 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 3 grams, Protein 45 grams, SaturatedFat 18 grams, Sodium 963 milligrams, Sugar 4 grams, TransFat 0 grams
CHICKEN SKEWERS WITH PEANUT SAUCE
That peanut butter is relegated to the sandwich while sesame butter (tahini) is seen as an exotic food item is one of the wonderfully preposterous anomalies of American cooking. In the rest of the world, especially Asia, peanuts are special, used not only as a garnish but as a main ingredient in sauces. One such sauce incorporates coconut milk and classic Thai seasonings: curry paste or powder, nam pla, lime and cilantro. The coconut milk and peanuts make the mixture too powerful-tasting for most fish and too heavy for most meat. It is perfect, however, when teamed with chicken on the grill, especially boneless thighs.
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Start charcoal or gas grill or heat broiler; fire should be moderately hot, and rack should be at least 4 inches from heat. If using wood skewers, soak them in water.
- Put peanut butter in a small saucepan over medium heat; add curry paste or powder, salt and enough coconut milk to achieve a creamy but quite thick consistency. Cook over low heat, whisking, until smooth; do not boil. Cool a bit, then stir in nam pla and lime juice.
- Marinate chicken in this mixture for 5 minutes to an hour. Skewer chicken chunks, then grill or broil slowly, until nicely browned and cooked through, 10 minutes or longer. Serve hot, garnished with cilantro and accompanied by lime.
Nutrition Facts : @context http, Calories 723, UnsaturatedFat 34 grams, Carbohydrate 10 grams, Fat 59 grams, Fiber 2 grams, Protein 41 grams, SaturatedFat 20 grams, Sodium 669 milligrams, Sugar 4 grams, TransFat 0 grams
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