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
CHICKEN SKEWERED WITH KETJAP MANIS
This is a recipe from Indonesia from a learning packet at my DD's culinary school. I have added approximate cooking times. I have not tried this recipe but my DD has indicated to me that she liked it.
Provided by AcadiaTwo
Categories Chicken Breast
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Ketjap Manis:.
- Combine water and sugar in a sauce pan, bring to a boil (stir frequently) and then reduce on simmer to a syrup consistency, about 10-15 minutes.
- Add soy, molasses, coriander, black pepper, and ginger and simmer for an additional 3 minutes.
- Marinade:.
- Mix garlic, salt, pepper, ketjap manis, lime juice and oil and add chicken to a resealable plastic bag.
- Soak bamboo skewers in extra water for 1 hour to help prevent burning.
- Marinate the chicken for 1 hour in the refrigerator.
- After marinating is complete, skewer chicken tenderloins and grill them on medium high heat for 2-3 minutes per side or until chicken is cooked thoroughly.
- Enjoy!
KETJAP MANIS CHICKEN SKEWERS WITH YELLOW RICE
Make and share this Ketjap Manis Chicken Skewers With Yellow Rice recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 1h19m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Soak 12 bamboo skewers in cold water for 15 minutes prior to grilling.
- Use a sharp knife to cut the chicken into cubes. Combine the garlic, ginger, chili, ketjap manis, sugar, fish sauce and lime juice and pour into a sealable ziplock bag. Add the cubed chicken and squish to coat. Refrigerate for 1 hour to develop the flavors.
- Meanwhile, place the rice in a sieve and rinse under cold running water until water runs clear. Combine the rice, salt, stock and turmeric in a large saucepan. Place over medium heat and bring to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until rice is tender and all the liquid is absorbed. Remove from heat. Set aside and keep warm.
- Remove the cubed chicken from the marinade and salt lightly. Thread the chicken evenly among skewers. Preheat a barbecue or chargrill pan on high. Brush with oil to lightly grease. Cook the chicken skewers on preheated grill, turning occasionally, for 6 minutes or until charred and cooked through.
- Divide the chicken skewers among serving plates. Drizzle with a little extra ketjap manis and serve immediately with the lime wedges and turmeric rice.
Nutrition Facts : Calories 561.5, Fat 7.4, SaturatedFat 1.9, Cholesterol 118.1, Sodium 650.7, Carbohydrate 82.5, Fiber 2.7, Sugar 3.3, Protein 36.9
KETJAP MANIS
This is Indonesian soy sauce; slightly thicker and sweeter than regular soy sauce. If you cannot buy commercial Ketjap manis in your local market, you can follow this recipe. I use it in my "Barbecued Roast Beef" recipe, for a marinade base, and in spicy peanut sauce.
Provided by SilentCricket
Categories Sauces
Time 25m
Yield 3 cups of ketjap manis
Number Of Ingredients 7
Steps:
- Combine sugar and water in 2 quart saucepan.
- Bring to simmer over medium heat, stirring constantly just until sugar dissolves.
- Increase heat to high and continue cooking until syrup reaches 200 degrees on a candy thermometer, about 5 minutes.
- Reduce heat to low.
- Stir in remaining ingredients and simmer 3 minutes.
- This will keep 2-3 months tightly covered in the refrigerator.
Nutrition Facts : Calories 474, Fat 0.2, Sodium 5403, Carbohydrate 112.7, Fiber 1, Sugar 98.7, Protein 10.3
KECAP MANIS (SWEET SOY SAUCE)
I got this recipe while in Indonesia. Some ingredients may be substituted.
Provided by Rocky
Categories World Cuisine Recipes Asian Indonesian
Time 2h25m
Yield 30
Number Of Ingredients 7
Steps:
- Heat sugar in a heavy saucepan over medium-low heat until sugar becomes lightly brown. Slowly stir in soy sauce. Once the sugar and soy sauce are combined, stir in the water, star anise, curry leaves, ginger, and garlic. Increase heat and bring to a boil. Simmer until the sugar is dissolved, about 15 minutes. Remove from heat and cool. Strain sauce and pour into a lidded bottle or jar. Store in the refrigerator.
Nutrition Facts : Calories 65.4 calories, Carbohydrate 16.9 g, Sodium 1441.7 mg, Sugar 16.7 g
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