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Succulent Satay

Indonesian Satay recipe from Bawah Reserve.

What’s not to like? Skewers of juicy, marinated chicken grilled over the fire and served with a deliciously spicy peanut dipping sauce. Are you drooling yet?

 

What is Satay?

Satay – or sate in Bahasa – is the ultimate Indonesian street food, though it’s commonly found throughout Southeast Asia. Satay vendors fanning their satay over the coals at night is an iconic sight throughout this part of the world, together with the scent of smoke and the savoury aromas of grilled meat rising into the air.

 

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Like many of our favourite Indonesian dishes, the history of satay can be traced back to early Muslim traders to these islands – and particularly to the island of Java. In fact, it is thought to have been invented by Javanese street vendors inspired by the Indian kebab – which, in turn, had its origins in the Mughal Empire. 

 

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Today, you’ll find versions of this savoury treat in Singapore, Malaysia, Thailand, the Philippines, Brunei and East Timor. What’s more, you’ll find all sorts of variations, with beef, pork, lamb and even prawns offered on a satay menu.  Chicken, however – or sate ayam – remains the most popular option in Indonesia. 

Versatile satay works well either as a starter or as a main dish. It’s super-easy to cook, too. Outdoors on the barbecue is far preferable, but you could also use an indoor grill. One thing is for sure: its flavour will wow your guests!

 

How to make Satay at home

 

Ingredients


Ingredients for satay


600g chicken thigh cut into 1cm to 2cm-long pieces
2 tablespoons sweet soy sauce
2 tablespoons kecap manis (Indonesian sauce)
2 teaspoons peanut or other vegetable oil
Zest and juice of one lime
25 skewers, metal or bamboo (if bamboo, soak well in water beforehand)

 

Ingredients for peanut sauce 

250 grams roasted peanuts (or peanut butter, smooth or crunchy)
1 shallot, sliced 
2 garlic cloves, chopped
3 candlenuts, oven-roasted for 10 minutes at 350 degrees Centigrade (omit candlenuts if
unavailable, or substitute macadamias or cashews)
6 red chillies, or to taste
400ml coconut milk 
½ tablespoon soy sauce
Juice of 1 lime
1 tablespoon brown sugar or palm sugar
Salt and pepper to taste
Cooked rice or rice cake, sliced cucumber, and chopped red onion for serving.
 


Method


Satay:


1. Mix the chicken with the sweet soy sauce, kecap manis, oil, lime zest, and juice, and leave in
the fridge to marinate for one to two hours. 
2. Thread chicken onto skewers.
3. Grill the skewers until cooked or lightly charred, basting with marinating sauce as required. 
(If using wooden skewers, soak them well in water beforehand so they don’t burn.)

 

Peanut Sauce: 


4. Gently fry the shallot and garlic in a saucepan until soft.
5. Grind the peanuts (or peanut butter), candlenuts, and chillies in a blender or food processor.
6. Add it to the shallot and garlic in the saucepan,  then stir in the rest of the peanut sauce
ingredients and bring to a boil.
7. Reduce the heat and let the sauce simmer for 10 minutes, or until it thickens.  If too thick,
blend in a little water to achieve the right consistency.  
8. Turn off the heat and leave to cool somewhat.

 

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Serve the grilled chicken skewers immediately with a bowl of the warm peanut sauce, hot rice or
rice cake, sliced cucumber, and chopped red onion, with some prawn crackers on the side. Scrumptious!

 

SEE MORE BAWAH RECIPES

 

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