Sate Babi Or Ayam Food

SATE AYAM MADURA - CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• In a food processor, grind together peanuts, candlenuts, and chilies.
• Transfer to a saucepot along with the rest of the peanut sauce ingredients, and bring to a boil. Reduce heat to a simmer and continue cooking until the sauce thickens. Turn off heat.
• Place chicken, sweet soy sauce, oil, and 150 gram of peanut sauce in a mixing bowl. Mix together and marinate for 30 minutes.
• Skewer the marinated chicken with bamboo skewers. Grill/broil until cooked and slightly charred, baste with marinating sauce as needed.
• Serve the satay with peanut sauce and accompaniments.

SATE BABI (OR AYAM)

Steps:

• Cut the pork up, into cubes.
• Make a marinade from the remaining ingredients.
• Add the meat and leave to marinate for 30 minutes minimum.
• Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
• Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
• Baste with the remaining marinade during cooking.

SATE BABI - INDONESIAN PORK SATAY

Steps:

• Pork satays: Grind shallots, garlic, red chilies, candlenuts, and galangal in a food processor into a smooth paste.
• Mix pork with the spice paste, palm sugar, coriander, cumin, turmeric, soy sauce, kecap manis (sweet soy sauce), and lime juice in a mixing bowl. Cover the bowl with plastic wrap and rest in the fridge overnight to marinate. Please marinate for a minimum of two hours even if you don't have much time.
• Skewer marinated pork pieces with bamboo skewers.
• Heat a cast-iron grill pan over medium-high heat until very hot. Brush the grills with oil using a silicone brush, and grill pork skewers until the surface is golden brown and slightly charred, about 2 minutes per side. Arrange grilled pork satays on a serving plate.
• Chili sauce: Transfer leftover marinade into a saucepot and bring to a boil. Cook until the sauce thickens.
• Place the sauce into a bowl, add thinly sliced shallots, chopped red chilies, and lime juice. Serve pork satays with the chili sauce.

INDONESIAN - BABI & SATE AYAM BUMBU KECAP/KACANG

Steps:

• 1. The Sticks: Remember to soak those bamboo skewers in water for at least 1 - 2 hours to prevent them from burning
• 2. It is best to get meat with a good amount of fat in it; the fatty bits will make the sate tender and juicy.
• 3. The Marinade: Cut your meat into bite sized cubes first, then add all marinating ingredients. Marinate for a few hours, or for best result, let it marinate overnight in the fridge.
• 4. The Skewering: The next day, stick the meat cubes with the bamboo skewers. I stick 4-5 pieces of meat cubes per sate. If you're using meat with fatty bits, mix fatty and lean meat cubes in each skewer.
• 5. The Grilling and Basting: Before grilling, squeeze a bit of lime juice over the sate. Grill them on a charcoal grill, which is the best scenario or simply preheat oven to 200C, place the sate sticks on a baking sheet and grill them until you see some burnt bits.
• 6. Peanut Sauce: Process everything in a food processor until well mixed.
• 7. To Serve: Place the peanut sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime. Feel free to add one of two freshly chopped chilies in the sauce. Bathe your freshly grilled sate in the sauce and serve (with steamed rice or lontong/rice cakes - optional).