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
CHICKEN SATAY (SATE AYAM)
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with fish.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Grill Peanut Nut Chicken Dinner Chile Pepper Garlic Soy Sauce
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak 14 medium bamboo skewers for 30 minutes in cold water.
- To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste-you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.
- Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.
- Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
- To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or broil for 3 minutes on each side, or until completely cooked through.
- Meanwhile, scrape the leftover marinade into a small saucepan. Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.
INDONESIAN CHICKEN SATAY
Satay is a popular Indonesian snack. Its usually served with a spicy peanut dipping sauce, but for this recipe its basted with a peanut sauce.
Provided by mommyoffour
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Heat grill.
- In small bowl, combine all ingredients except chicken; mix until smooth.
- Loosely thread chicken strips onto four 12 inch skewers.
- When ready to grill, place chicken on grill over medium heat .
- Brush chicken with peanut butter mixture.
- Cook 8 to 10 minutes or until chicken is no longer pink in center, turning once and brushing with peanut butter mixture.
Nutrition Facts : Calories 179.5, Fat 5.4, SaturatedFat 1.2, Cholesterol 65.8, Sodium 455.5, Carbohydrate 3, Fiber 0.5, Sugar 1.9, Protein 28.8
GRILLED CHICKEN THIGHS SATAY
Make and share this Grilled Chicken Thighs Satay recipe from Food.com.
Provided by Vicki in CT
Categories Chicken Thigh & Leg
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients and marinate chicken thighs at least overnight.
- Grill until done.
INDONESIAN SATAY
Provided by Food Network
Time 2h
Yield 4 appetizer or 2 main course servings
Number Of Ingredients 19
Steps:
- For the satay: Cut the chicken into 1-inch cubes.
- Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
- For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
- Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
- For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
- Prepare a grill or grill pan for high heat. Brush the grill with oil
- Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.
GRILLED CHICKEN SATAY
Fire up the grill for this Indonesian-inspired chicken satay. Skewers of perfectly cooked chicken are served with a fresh and flavourful peanut sauce. So delicious that no one will be able to have just one!
Provided by Anonymous
Categories World Cuisine Recipes Asian
Time 1h5m
Yield 20
Number Of Ingredients 16
Steps:
- Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
- Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
- Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
- Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
- Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.
Nutrition Facts : Calories 108.1 calories, Carbohydrate 4.6 g, Cholesterol 19.4 mg, Fat 6.2 g, Fiber 0.7 g, Protein 9.3 g, SaturatedFat 1.3 g, Sodium 432.5 mg, Sugar 2.8 g
MALAYSIAN CHICKEN SATAY RECIPE
Chicken satay is prepared with the chicken meat marinated with a myriad of spices and grilled to perfection. This Malaysian chicken satay recipe is tender and succulent and can be prepared with a grilled pan.
Provided by KP Kwan
Categories Snacks
Time 30m
Number Of Ingredients 15
Steps:
- Cut the chicken meat into bite-size pieces of 1.5 cm cubes.
- Cut some chicken skin into small pieces for later use.
- Add Marinade (A) with the chicken
- Cut the ingredients in Marinade (B)into small pieces and blend with the vegetable oil until it becomes a paste. Combine with the chicken.
- Marinate it for at least three hours before grilling, or better for at least 24 hours if time is permitted.
- Soak the wood skewers in water for half a before using them.
- Pierce the skewer through the chicken meat, alternate with a piece of chicken skin that you reserved earlier. Leave a small gap between each piece of meat.
- Grill over a small flame until the satay turns golden brown with some char marks.
Nutrition Facts : Calories 343 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 89 milligrams cholesterol, Fat 19 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 577 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
GRILLED CHICKEN SATAY
Toss aside your peanut butter and jelly sandwiches, little kids, and see how the big kids like their peanut butter! :)
Provided by PalatablePastime
Categories Chicken
Time 10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In saucepan cook peanut butter, water, soy sauce, garlic, lemon juice, brown sugar, ginger, and red pepper over medium heat for 1 minute.
- Cool sauce, and remove and discard garlic from sauce.
- Divide sauce into two parts.
- Cut chicken into 1" strips, threading onto metal skewers.
- If bamboo skewers are used, soak for 20-30 minutes before using.
- Oil grid on grill with non-stick spray before heating.
- Grill chicken, covered, over medium-hot heat, 6-8 minutes, turning once.
- Baste with half sauce during cooking and serve with remaining sauce garnished with sliced scallions.
Nutrition Facts : Calories 371.2, Fat 19.4, SaturatedFat 4.1, Cholesterol 75.5, Sodium 1294.6, Carbohydrate 16.5, Fiber 2.4, Sugar 10.4, Protein 35.4
GRILLED CHICKEN SATAYS WITH PEANUT SAUCE
This recipe comes from the Food Network and is credited to Emeril Lagasse. DH and I served this as one of our tapas dishes for a New Year's Eve party and the guests raved. We are looking forward to having it many times in the summer. Serve with my peanut sauce, Recipe #301105, also by Emeril. Prep time includes marinating time. You will need 35-45 medium (7 inch) bamboo skewers, soaked in water for 15 to 30 minutes.
Provided by Dr. Jenny
Categories Very Low Carbs
Time 2h47m
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium bowl, combine the soy, oil, fish sauce, ginger, garlic, coriander, and pepper flakes. Add the chicken and toss to coat. Let marinate in the refrigerator for 2 hours, turning occasionally.
- Preheat the grill to medium high (or preheat the broiler).
- Remove the chicken from the marinade and thread 1 strip of chicken down the middle of each skewer.
- In batches, cook the satays on the grill (or on a broiler pan under the broiler) until the chicken is cooked through and the meat is browned, 2 to 3 minutes per side, watching carefully and turning so the meat does not burn.
- To serve, arrange the skewers on a platter and lightly drizzle with the peanut sauce and chopped peanuts. Serve additional sauce in a bowl on the side for dipping. Garnish with cilantro sprigs and serve hot or at room temperature.
Nutrition Facts : Calories 180.5, Fat 6.6, SaturatedFat 1.1, Cholesterol 65.8, Sodium 924.3, Carbohydrate 1.4, Fiber 0.3, Sugar 0.3, Protein 27.5
CHICKEN SATAY
This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce
Provided by Barney Desmazery
Categories Main course
Time 40m
Yield Makes 12
Number Of Ingredients 16
Steps:
- KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
- Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
- Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
- Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
- 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
- Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
- Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
- Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.
Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
CHICKEN SATAY
Indonesian Sate Ayam is the original of all the chicken satay. It's simple, easy and straightforward to make. Yet, it's so delicious and flavourful. Find out why we're the best ?
Provided by Devy Dar
Time 45m
Number Of Ingredients 17
Steps:
- If you use bamboo skewers, don't forget to soak them for a few hours before you use them. It's to prevent them from getting burned on the grill/ griddle pan.
- Pound the onion and garlic into a paste. You can use a pestle and mortar, or a food processor.
- Then heat the oil in a small frying pan. Add the onion and garlic paste, the ground coriander, black pepper, salt and lime leaves. Cook until the herbs and spices release an aroma. Set aside.
- Put the chicken pieces in a mixing bowl and add in the cooked spices. Mix and stir well until all meat pieces are coated with the spices. Set aside to marinate for at least an hour or two.
- When you are ready to make your Satay, pierce the chicken pieces on the skewers and start grilling them. You can use your oven grill, a griddle pan, or even a barbecue. I find cooking the satay on a griddle pan is effortless and quicker. But I leave the choice to your preference.
- For the peanut sauce:
- Put the peanuts, onion, garlic, salt, sugar, chilli, and water in a blender. Give it a blitz until you get a creamy but a bit grainy peanut mixture.
- Pour the mixture in a small cooking pan/pot and heat it up. When the peanut sauce is boiling, let it simmer for about 5-7 minutes before you turn the heat off. Set aside.
- Assemble Indonesian chicken satay:
- Arrange the skewers on a plate and pour the peanut sauce over the satay. Then drizzle it with sweet soy sauce.
Nutrition Facts : Calories 566 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 42 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1296 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat
CHICKEN SATAY WITH PEANUT SAUCE
Sate (or Satay) is originated in Indonesia and has become a worldwide known name for a grilled dish which's put on a bamboo skewers, quickly grilled over a wood or charcoal fire, then served with various spicy seasonings.There are many different varieties of Indonesian Satay, a famous variant among them is "Sate ala Madura" which originated on the island of Madura, near Java Island. This dish represents an authentic style of indonesian food-art and listed among "30 Indonesian Culinary Icons".You can make this satay either with lamb or chicken. Eventhough most of indonesian satay sauce are made from peanut paste as basic ingredient, however seasonings will vary slightly by region. The main characteristic of Sate Madura is the brown sauce made from indonesian sweet soy sauce or kecap manis, brown sugar and candlenut/kemiri. What about the taste??? Hmmmmm yummy ;-). So if you're happened to travel around Java don't forget to try this special dish!!For you who are keen of Indonesian Satays, you can also try "Satay Ayam Jawa" or "Satay Kambing".Tips: Soak the bamboo skewer in a cold water for about 30 minutes before using to prevent burning during grilling process.
Provided by admin
Categories Main Course Side Dish
Number Of Ingredients 15
Steps:
- For Satay: Put about 4 - 5 cubes of chicken meat on each bamboo skewer. Put aside.
- For Peanut Sauce: Blend all ingredients for the spice paste in a food processor until smooth. (If necessery add a little bit oil to help the blending process).
- Heat 2 tbsp oil in a saucepan, stir-fry the paste all the time until fragrant. (Don't add oil if it's already added in a blender during the blending process).
- Take 2 tbsp of the paste for the satay seasoning. Keep aside.
- Add the peanut powder or pindakaas and water to the saucepan.
- Simmer until the sauce becomes thick. Stir occationally. Remove from heat.
- For Sate Seasoning: Mix 2 tbsp fried paste and 2 tbsp kecap manis then rub it on the satays evenly.
- Grill the satays on charcoal or under electric / gas grill.
- Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
- Serve with peanut sauce, kecap manis and lime slice. Garnish with chopped bird chillies and shallots if you like it SPICY!!
INDONESIAN CHICKEN SATAY WITH PEANUT SAUCE
Steps:
- In a large bowl add the sliced chicken, kecap manis and melted butter. Mix well to coat. Cover and place in the fridge to marinate for about 30 minutes.
- Soak bamboo skewers in water while the chicken is marinating.
- While the chicken is marinating make the peanut sauce by adding to a small bowl the peanut butter, coconut milk, additional kecap manis, garlic, lime juice, brown sugar and chili flakes. Whisk until smooth and set aside.
- After the chicken has had time to marinate thread the chicken pieces tightly onto the skewers. Discard the water that the skewers were soaking in.
- Heat the barbecue or grill to medium-high heat and lightly grease the grill. Place the chicken satay skewers on the grill for about 10 minutes per side basting with the remaining marinade each time to coat. Continue to cook turning occasionally and basting until the chicken is cooked and no longer pink in the centre and the internal temperature reaches 160F.
- Remove the chicken from the grill and serve alongside the peanut sauce for dipping.
Nutrition Facts : ServingSize 1 skewer, Calories 284 kcal, Carbohydrate 26 g, Protein 21 g, Fat 11 g, SaturatedFat 4 g, Cholesterol 46 mg, Sodium 608 mg, Fiber 1 g, Sugar 21 g, UnsaturatedFat 1 g
GRILLED INDONESIAN CHICKEN SATAY
This recipe was given to me by my neighbour who is one of the nicest people I know. She is originally from Indonesia and moved to Canada a few years ago. I am guessing at serving sizes, and cooking times so please adjust amounts to what you think you need. I am also guessing at the amount of oil added to the basting sauce as I was told just to add a little oil to make it easier to baste with. You may need more basting sauce depending on how much you put on while cooking and I would double or triple the sauce if you have more than a pound of meat.
Provided by Cilantro in Canada
Categories Chicken
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Soak wooden skewers in water for at least 30 minutes.
- Thread chicken or pork onto skewers.
- Season both sides with salt, pepper and garlic powder.
- Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
- Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.
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SATE AYAM - INDONESIAN CHICKEN SATAY | COCONUT AND SPICE
From coconutandspice.com
5/5 (1)Category MAIN DISHESCuisine IndonesianTotal Time 1 hr
- 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.
GRILLED CHICKEN SATAY - ASIAN FOOD NETWORK
From asianfoodnetwork.com
Servings 6Total Time 2 hrs 30 mins
- Marinate chicken. Grind ingredients for marinade. Slice chicken into bite size pieces, around 3 cm slices. Place meat in a bowl. Add sugar. Mix well. Add marinate and leave to marinate in the refrigerator for at least 2 hours.
- Make peanut sauce. Dry fry peanuts over low heat until slightly browned. In a food processor, coarsely chop the peanuts. Place chopped peanuts in saucepan and add enough water to cover the peanutsby 2cm. Add in bruised lemongrass and galangal. Add in 3 –4 tbsp for fried chili paste. Add kecap manis. Add sugar and salt. Bring mixture to boil until mixture thickens. Set aside. | To save time and add flavour, you can marinate the chicken the night before.
- Skewer chicken pieces. Thread 3 to 4 pieces of chicken onto a bamboo skewer and set aside on a plate. Repeat process with remaining chicken skewers. | Soak bamboo skewers in water before use to avoid the skewers from getting burnt
- Grill chicken. Baste skewered meat with oil and place each stick on the grill. Grill chicken skewers for 3 minutes, flipping it over and cook for another 1 minute until chicken is cooked through. | If you do not have grill, bake in the oven at 230⁰C for 10 minutes without flipping it over
SATAY - WIKIPEDIA
From en.wikipedia.org
Place of origin IndonesiaAlternative names Sate, Satai, SattiRegion or state JavaMain ingredients Skewered and grilled meats with various sauces, mainly peanut sauce
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- Place all the chicken pieces into a large ziplock bag.Add all the other ingredients to the ziplock bag: 2 tablespoons lemongrass*, 1 chopped shallot, 2 cloves garlic, 1 red chili pepper**, 2 teaspoons ginger, 1/4 teaspoon turmeric powder, 1 tablespoon coriander, 1 teaspoon cumin, 1 and 1/2 tablespoons soy sauce, 2 tablespoons fish sauce, 3 tablespoons brown sugar, and 2 tablespoons vegetable oil.Seal the bag and place in a bowl.
- Refrigerate for at least 2 hours. I usually prepare this the day beforehand for a full 24 hour marinade.
INDONESIAN SATE - SATE BABI - SATE AYAM - RASA MALAYSIA
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- Assemble 4 - 5 pieces of the meat on each bamboo skewer. Mix fatty and lean meat cubes in each skewer. Repeat until you use up all the meat.
SATE AYAM BUMBU KACANG (CHICKEN SATAY ... - ASIAN FOOD …
From asianfoodnetwork.com
Servings 2-4Total Time 2 hrs
- Marinate the chicken. Wash the chicken, then cut it into 2 cm cubes. Marinate with salt and garlic for 30 minutes. After the chicken has marinated, skewer 4 - 5 pcs of diced chicken on each skewer. Set aside the skewers or store in the refrigerator until you are ready to grill them.
- Make the peanut sauce. In a pan on medium heat, fry the peanuts, candlenut, shallots, garlic and big red chili until fragrant, or about 10 - 15 mins. Then remove and set aside to cool at room temperature In a food processor, blend the fried ingredients until smooth. In a frying pan, fry the blended paste with water and until it releases oil, or about 1 hour on medium heat, stirring constantly so it doesn't burn. To the pan, add the salt, brown sugar, sweet soy sauce and sugar. Mix to combine well, ensuring the salt and sugar has dissolved. Remove from heat and set aside.
- Grill the Sate. In a mixing bowl, add about 300 g of the peanut sauce, warm water and sweet soy sauce, then stir until well combined. Dip the Sate (chicken skewers) into the sauce, make sure the meat is evenly coated with the sauce. Grill the Sate until it's half cooked, then dip it back in the sauce and grill it until it is fully cooked.
CHICKEN SATAY WITH PEANUT SAUCE RECIPE - BRYANT NG | …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 8
- In a food processor, combine the lemongrass, shallots, garlic, brown sugar, coriander, cumin, turmeric, fish sauce, salt and the 2 tablespoons of canola oil and process to a paste. Transfer the marinade to a bowl and add the chicken, gently tossing to coat each piece. Thread the coated chicken pieces onto 12-inch skewers and refrigerate for 30 minutes and up to 1 hour.
- In a medium saucepan, heat the canola oil. Add the shallots, garlic, lemongrass, jalapeño and ginger and cook over moderate heat, stirring, until the aromatics are softened and browned, about 10 minutes. Scrape the mixture into a food processor. Add all of the remaining ingredients along with 1/2 cup of water and process until a smooth paste forms.
INDONESIAN CHICKEN SATAYS RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 2 hrs 30 minsCategory Healthy Thai Chicken RecipesCalories 259 per serving
- Combine kecap manis, soy sauce, garlic, oil, vinegar, cumin and coriander in a small bowl. Reserve 2 tablespoons of the marinade in a medium bowl. Place chicken in a large sealable plastic bag. Pour the remaining marinade into the bag. Marinate in the refrigerator for at least 2 hours or overnight.
- Add peanut butter, water, ketchup and hot sauce to taste to the reserved marinade and whisk to combine. Refrigerate until ready to use.
- Position rack in upper third of oven; preheat broiler. Line a broiler pan or baking sheet with foil and coat with cooking spray.
- Remove the chicken from the marinade and thread equal amounts onto six 12-inch skewers. (If using wooden skewers, cover the exposed end of each skewer with foil to prevent burning.) Broil the skewers until the chicken is cooked through and no longer pink in the middle, 6 to 8 minutes per side. Serve the sates with the reserved peanut sauce for dipping.
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