Sate Babi Or Ayam Food
SATE AYAM MADURA - CHICKEN SATAY WITH PEANUT SAUCE
Iconic Indonesian chicken satay complete with spicy peanut sauce dressing that just as good as those you find in Indonesia, so what are you waiting for?
Provided by Anita Jacobson
Categories Main Dish
Time 1h
Number Of Ingredients 13
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 - INDONESIAN PORK SATAY
Marinated pork pieces make these Indonesian grilled pork satays extra juicy with bold flavors. The marinade also serves as a delicious chili sauce for the satays.
Provided by Anita Jacobson
Categories Main Dish
Time 2h30m
Number Of Ingredients 17
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.
SATE BABI (OR AYAM)
This is what we call a sweet sate and the chili paste that I add does not really belong in this recipe. Can be made with chicken breasts and then it is called Sate Ayam. Here it usually served with a ketjap peanut sauce and prawn crackers, it can be an appetizer, snack or a side dish when part of an Indonesian rijsttafel. If you cannot get the sweet soy sauce, use regular and add some brown sugar. Marinating time is not included.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 219.5, Fat 6.4, SaturatedFat 2, Cholesterol 110.7, Sodium 91.5, Carbohydrate 3, Fiber 0.8, Sugar 0.8, Protein 35.7
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- 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.
SATAY - WIKIPEDIA
Sate Burung Ayam-ayaman Bird Satay, the satay is made from gizzard, liver, and intestines of burung ayam-ayaman . After being seasoned with mild spices and …
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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20 MOST POPULAR FOODS IN BALI - CHEF'S PENCIL
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- Babi Guling. Babi guling is a traditionally roasted whole pig that has become Bali’s staple food for Indonesians and foreign tourists. When translated, babi guling means pork roll, and it’s precisely that.
- Nasi Campur Bali. If we’re talking about Balinese food, it’s not quite complete without mentioning nasi campur Bali, or also known as nasi rames. This rice dish is typically served with vegetable salad (urap), shredded meat, and sate lilit (Bali’s signature food).
- Nasi Jinggo. Nasi jinggo is another Balinese rice dish with a unique serving style in that it is presented in a cone-shaped banana leaf. The dish itself is pretty simple: rice with shredded chicken, sambal goreng, tempeh, and noodles.
- Ayam Betutu. Ayam betutu is another traditional dish originating from Gilimanuk, Bali’s harbor city. It is a slow-cooked chicken dish with various Indonesian spices that give it a delicious and mouth-watering aroma.
- Serombotan. Serombotan is a traditional Balinese spicy vegetable salad originating from Klungkung. It typically has various vegetables, but the main ones are eggplants, spinach, kale, snap peas, and bean sprouts.
- Sate Lilit. If you ever tried sate or satay in south-east Asian countries, you’re probably familiar with the concept: skewered meat. But sate lilit is unique.
- Sate Plecing. Sate plecing is a Balinese variant of sate made from pork with Balinese sauce with its signature spicy taste. In its essence, sate plecing is quite similar to other varieties of sate that you can find throughout south-east Asian countries.
- Tum Bali. Tum Bali is a traditional Balinese dish made by cooking well-seasoned meat inside a wrap made from banana leaf. Tum Bali typically uses chicken, beef, or even pork depending on the type of meat you like the most.
- Bebek Timbungan. Bebek timbungan is slow-cooked duck with Bali’s rich spices that bless it with a delicious taste and aroma. The cooking process for bebek timbungan can take up to 12 hours: 4 hours of marinating and 8 hours of steaming.
- Sate Pentul. Sate pentul adds to the arsenal of authentic Balinese variety of sate. Sate lilit and sate pentul share the same looks as they are both minced meat on a stick.
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