Sate Ayam (Chicken Satay with Peanut Sauce)

  • 28/11/2020
  • by Melvin Widodo

Sate Ayam, a classic Indonesian dish, features marinated and skewered chicken grilled to perfection. The chicken is bathed in a flavorful blend of turmeric, garlic, soy sauce, and other spices, creating a mouthwatering and aromatic profile. Served with a side of peanut sauce and often accompanied by rice or lontong, Sate Ayam is a beloved street food and a delicious representation of Indonesian culinary excellence.


Ingredients

Satay Chicken

  • 600 gr chicken thigh meat, diced around 1.5 - 2 cm
  • 2 shallots (minced)
  • 3 tbsp sweet soy sauce
  • 20 Skewers

Peanut Sauce

  • 50g peanuts (skin off if possible)
  • 5 cloves of garlic (ground)
  • 5 cloves of shallots (ground)
  • 1 tsp salt
  • 1 tsp pepper
  • 50g palm sugars
  • 1 tsp coriander seeds (ground)
  • Cooking Oil
  • 3 red chilies

Condiment

  • Streamed Rice Cakes (Indonesian: Lontong)
  • Fried Shallots
  • Lime Wedges
  • Cucumber and Onion Pickles

Steps

Peanut Sauce

  1. Roast peanuts in 180 degrees Celcius oven until colors are changed to light brown.
  2. Ground roasted peanuts by adding a little water and put them in separate containers.
  3. Pre-heat oil on a pot, add ground garlic, shallots, and chilies, stir fry until fragrant.
  4. Add ground peanuts into the pot, stir fry until the oil covers all peanuts and mix well.
  5. Add water and keep stirring on medium heat until thickening and the oil coming out from the sauce. (like paste or glue and you can see the separation between oil and peanut).
  6. add palm sugars and vinegar and keep stirring until palm sugar dissolve and mixes well.
  7. Add ground coriander seeds, pepper, and salt, and keep stirring for another 5 minutes.

Satay

  1. Marinate diced chicken with minced shallots, sweet soy sauce for 30 minutes (overnight is the best).
  2. Skewer marinated chicken with the skewer.
  3. Grill on top of BBQ charcoal or Pan until cooked and charred, add the marinating sauce on top of the chicken stay as needed.
  4. Serve with steamed rice cakes, fried shallots, pickles, and a squeeze of lime.
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