Saturday, January 17, 2009
Chicken Satay (Sate Ayam)
Satay (also written saté) is a dish that may have originated in Sumatra or Java, Indonesia. Shish kebab is also very similar to satay. Satay Ayam (Chicken Satay) generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire.
In Indonesia chicken satay sold from roadside stalls or a satayman who sells the satay on a cart which he pushes around the neighbourhood.
Chicken satay can be consumed as snacks or as a main course with sweet, spicy peanut sauce and rice rolls (longtong) or rice.
Chicken satay and lontong is a very yummy dish. If you can find an Indonesian restaurant in your town, go there sometime and give it a try. I’m sure you’ll love it.
Here’s the recipe, if you want to :
Main matrials :
6 boneless skinless chicken breast halves
For the marinade :
2 cloves garlic
1/2 teaspoon chili powder
2 teaspoons ground coriander
2 teaspoons ground ginger
3 tablespoons soy sauce
2 tablespoons vegetable oil
For the peanut sauce :
1 1/2 tablespoons vegetable oil
1 1/2 cups raw peanuts, shelled and skinned
1/2 medium onion
1 garlic clove
1/2 teaspoon hot red pepper flakes
2 teaspoons ground ginger
1 teaspoon brown sugar
1 1/2 tablespoons lemon juice
1 1/2 cups hot water
salt and pepper
18 bamboo skewers
1 tea spoons tamarind sauceSalt1 Tablespoons palm sugar
Prepare the chicken :
Cut the chicken into small cubes and set it aside in a bowl.
Put all the marinade ingredients in a large bowl and mix it together.
Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.
Make the peanut sauce :
Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
Pour the vegetable oil and the blended ingredients into the bowl filled with chicken breast cubes.
Mixed them well and set it aside for half an hour so that the chicken will absorb the paste.
Prepare and cook the satay :
Put 4-5 pieces of chicken cubes on each skewer.
Grill the chicken satay on both sides until well done.
Broil the satay 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.
Serve the satay :
Put chicken satay on a plate and pour the peanut sauce and fried shallots on top.
Chicken satay is commonly served with Rice Rolls (Lontong), but you can also served with rice.