CHICKEN SATAY WITH INDONESIAN PEANUT SAUCE
Provided by Rachel Conners
Number Of Ingredients 25
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.
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
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
INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)
I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!
Provided by lenakurniasih
Categories World Cuisine Recipes Asian Indonesian
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
- Soak wooden skewers in water to prevent burning during cooking.
- Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
- Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
- Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g
AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN
This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!
Provided by Natalia 3
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
- To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
- Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.
Nutrition Facts : Calories 703.2, Fat 51.7, SaturatedFat 9.4, Cholesterol 80, Sodium 673.9, Carbohydrate 29.6, Fiber 3.6, Sugar 11.9, Protein 35.4
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
INDONESIAN CHICKEN KEBABS (SATé AYAM, BUMBU SATé)
These spicy kebabs are sold from roadside stalls in Indonesia where they are considered snacks, but several can be consumed as a main course with sweet, spicy peanut sauce and a salad.
Provided by Sandi From CA
Categories Chicken Breast
Time 23m
Yield 6 main course servings
Number Of Ingredients 20
Steps:
- PREPARE THE CHICKEN: Remove the tendon from each chicken breast half. Separate the fillet from each breast by lifting the end of the fillet and pulling it toward you. With a chef's knife, cut each fillet in half lengthwise. Cut each breast into 7 thin strips on the diagonal, the same size as the strips of fillet.
- Finely chop the shallots and garlic. Put all the marinade ingredients in a large bowl. Mix together with a metal spoon.
- 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: Heat the oil in a frying pan. Add the peanuts and cook, stirring constantly, until browned, 3-5 minutes. Transfer the peanuts to a food processor.
- 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.
- PREPARE AND COOK THE KEBABS. About 30 minutes before cooking, soak bamboo skewers. Heat the broiler. Thread the chicken strips onto the skewers accordion-style, using three strips per skewer and slightly twisting the strips as you thread them. Brush the broiler rack with oil. Arrange the chicken kebabs on the rack.
- Broil the kebabs 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.
- Arrange the kebabs on individual plates and serve with the warm peanut sauce. Accompany with a rice pilaf for a more substantial meal.
Nutrition Facts : Calories 437.1, Fat 27.6, SaturatedFat 4, Cholesterol 68.4, Sodium 592.2, Carbohydrate 11.9, Fiber 3.8, Sugar 2.9, Protein 38.3
THE BEST INDONESIAN PEANUT SAUCE
This recipe comes from the vegetarian times and is actually a vegan recipe, though I am not either of those things :-). I made this because I just LOVE peanut sauces and this is the best one I have had, not to mention how simple it was to make! I used reduced fat peanut butter and it didn't seem to affect the recipe at all. It will keep up to a week or so in the fridge and personally, I like to either toss it with noodles and chicken or serve it with chicken chunks over brown rice. I don't like things spicy and this was perfect. I also saute the chicken chunks in 1 tsp sesame oil just to enhance the flavor. It makes quite a bit of sauce, I would say it serves 6! Enjoy!
Provided by Quistis145
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat Oil in saucepan over medium-low heat.
- Saute shallot in oil 2 minutes, or until beginning to soften.
- Add garlic and red pepper flakes, and saute 1 minute (until fragrant).
- Whisk in peanut butter, coconut milk, soy sauce, brown sugar, and 1/2 cup water until smooth and bring to a boil.
- Simmer about 5 minutes.
- stir in lime juice.
- This can be served hot or at room temperature.
- Enjoy!
Nutrition Facts : Calories 151.3, Fat 12.4, SaturatedFat 2.5, Sodium 200.3, Carbohydrate 7, Fiber 1.4, Sugar 3.6, Protein 5.7
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