Indonesian Barbecue Sauce Food

SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)

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.

CHICKEN SATAY WITH INDONESIAN PEANUT SAUCE

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.

INDONESIAN BARBECUE SAUCE

Steps:

• Mix thoroughly and allow flavors to blend for at least one hour.
• You may use this on meat, tofu, vegs.
• Use for marinade and basting sauce.