This recipe provides instructions for making Chicken Satay, a popular dish originating from Indonesia and also enjoyed in other Southeast Asian countries like Malaysia, Thailand, and Singapore. Satay consists of marinated pieces of meat, in this case chicken, skewered and grilled or barbecued, then typically served with a rich and flavorful peanut sauce. Chicken Satay (Sate Ayam) is a beloved street food and restaurant staple, known for its tender, slightly charred chicken and the creamy, nutty, and often slightly spicy peanut sauce. It is frequently served with a side of compressed rice cakes (lontong or ketupat), sliced fresh cucumbers, red onions, and a spicy chili relish (sambal). The image shows a vibrant red plate arranged with several skewers of grilled chicken satay. The chicken pieces appear to be coated in a marinade that has caramelized during cooking, giving them a rich, golden-brown color with some charred edges. The skewers are laid out neatly on the plate, radiating outwards from the center. Accompanying the satay is a small bowl filled with sliced red onions, diced cucumbers, red chili peppers, and possibly some other pickled vegetables, which serve as a refreshing counterpoint to the savory chicken and sauce. Sliced green chili peppers are also arranged on the plate. A decorative sprig of yellow flowers and leaves adds a touch of visual appeal. The overall presentation suggests a delicious and authentic serving of Chicken Satay.
Based on common recipes for Chicken Satay with Peanut Sauce, the ingredients likely include:
For the Chicken Satay:
- Chicken: Boneless, skinless chicken thighs or breasts, cut into small, bite-sized pieces. Thigh meat is often preferred for its tenderness and juiciness.
- Marinade: A mixture of soy sauce (kecap manis, a sweet Indonesian soy sauce, is often used), turmeric powder (for color and flavor), ground coriander, ground cumin, minced garlic, grated ginger, a squeeze of lime juice, and sometimes a touch of brown sugar or palm sugar.
- Bamboo Skewers: Soaked in water to prevent burning during grilling.
For the Peanut Sauce (Bumbu Kacang):
- Roasted Peanuts: Ground into a smooth or slightly chunky paste.
- Water or Coconut Milk: To create the sauce consistency. Coconut milk adds richness.
- Soy Sauce (Kecap Manis): For sweetness and umami.
- Palm Sugar or Brown Sugar: For additional sweetness.
- Tamarind Paste: For a tangy flavor.
- Chili Peppers: Red or bird’s eye chilies, for spiciness (adjust to taste).
- Garlic: For aromatic flavor.
- Galangal (or Ginger): Adds a unique, citrusy, and slightly peppery note.
- Candlenuts (Kemiri) (Optional): To thicken the sauce and add a subtle richness. They need to be cooked as they are toxic raw.
- Lime Juice: For a final touch of brightness.
- Salt: To balance the flavors.
For the Accompaniments:
- Lontong or Ketupat: Compressed rice cakes.
- Fresh Cucumber: Sliced or diced.
- Red Onion: Thinly sliced.
- Sambal: Spicy chili relish.
- Lime Wedges: For squeezing over the satay.
The preparation begins by marinating the chicken pieces in a mixture of soy sauce, turmeric, coriander, cumin, garlic, ginger, and lime juice for at least 30 minutes, or preferably longer for deeper flavor. While the chicken marinates, the peanut sauce is prepared by grinding roasted peanuts and then cooking them with water or coconut milk, soy sauce, palm sugar, tamarind paste, chilies, garlic, and galangal until the sauce thickens to the desired consistency. If using candlenuts, they are usually ground with the peanuts or other aromatics. The marinated chicken pieces are then threaded onto the soaked bamboo skewers. The skewers are grilled or barbecued over medium heat, turning occasionally, until the chicken is cooked through and slightly charred. The Chicken Satay is served hot, accompanied by the prepared peanut sauce and the traditional side dishes of lontong or ketupat, fresh cucumber, red onion, and sambal. Lime wedges are often provided for an extra burst of citrus.
Chicken Satay is best enjoyed hot off the grill, allowing the smoky flavor of the chicken to complement the rich and savory peanut sauce.
The texture features tender, slightly charred pieces of chicken on skewers, paired with a smooth and creamy peanut sauce. The accompaniments of rice cakes, cucumber, and onion provide contrasting textures.
The flavor is a delightful balance of savory and slightly sweet marinated chicken with the rich, nutty, sweet, tangy, and often spicy peanut sauce. The fresh and crisp side dishes help to cleanse the palate.
Chicken Satay (Sate Ayam) is a dish of marinated and grilled chicken skewers served with a flavorful peanut sauce and various traditional accompaniments.
The preparation involves marinating chicken, making a peanut sauce, skewering and grilling the chicken, and serving it with rice cakes, fresh vegetables, and chili relish.
Ingredients ( अनुमानित based on common recipes and the image):
For the Chicken Satay:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 3 tablespoons sweet soy sauce (kecap manis)
- 1 teaspoon turmeric powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon lime juice
- 1 tablespoon vegetable oil
- Bamboo skewers, soaked in water for at least 30 minutes
For the Peanut Sauce (Bumbu Kacang):
- 1 cup roasted peanuts, finely ground
- 1 cup water or coconut milk
- 3 tablespoons sweet soy sauce (kecap manis)
- 2 tablespoons palm sugar, finely chopped (or brown sugar)
- 1 tablespoon tamarind paste mixed with 2 tablespoons hot water, strained
- 2-3 red chili peppers, finely chopped (adjust to taste)
- 2 cloves garlic, minced
- 1 inch galangal, thinly sliced (or ½ inch ginger, grated)
- 2 candlenuts (kemiri), roasted and ground (optional, use with caution as they are toxic raw)
- 1 tablespoon lime juice
- ½ teaspoon salt, or to taste
- 2 tablespoons vegetable oil, for sautéing
For the Accompaniments:
- 1 cup cooked lontong or ketupat, sliced
- 1 cup fresh cucumber, sliced or diced
- ½ red onion, thinly sliced
- 2 tablespoons sambal (chili relish)
- Lime wedges, for serving
Equipment:
- Cutting board
- Sharp knife
- Mixing bowl
- Measuring spoons and cups
- Grater
- Garlic press (optional)
- Food processor or mortar and pestle (for grinding peanuts and candlenuts)
- Saucepan
- Grill or barbecue
- Serving plate
Instructions:
- Marinate the Chicken: In a mixing bowl, combine the chicken pieces with sweet soy sauce, turmeric powder, ground coriander, ground cumin, minced garlic, grated ginger, lime juice, and vegetable oil. Mix well to ensure the chicken is evenly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to several hours for deeper flavor.
- Prepare the Peanut Sauce:
- Heat vegetable oil in a saucepan over medium heat. Sauté minced garlic and sliced galangal (or grated ginger) until fragrant, about 1 minute. Add chopped chili peppers and cook for another 30 seconds.
- Add ground roasted peanuts and ground candlenuts (if using) to the saucepan. Stir well and cook for 1-2 minutes.
- Pour in water or coconut milk, sweet soy sauce, and palm sugar. Stir until the palm sugar is dissolved.
- Add the strained tamarind paste and salt. Bring the sauce to a simmer and cook, stirring occasionally, until it thickens to your desired consistency. This may take about 5-10 minutes.
- Remove from heat and stir in lime juice. Taste and adjust sweetness, tanginess, and spiciness as needed. Keep warm.
- Skewer the Chicken: Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece. Aim for about 3-4 pieces of chicken per skewer.
- Grill the Chicken Satay: Preheat your grill or barbecue to medium heat. Lightly oil the grill grates to prevent sticking. Grill the chicken skewers for about 8-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char. Ensure the internal temperature reaches 165°F (74°C).
- Serve the Chicken Satay: Arrange the grilled chicken satay skewers on a serving plate. Serve hot with the prepared peanut sauce, sliced lontong or ketupat, sliced cucumber, thinly sliced red onion, and sambal. Offer lime wedges on the side for squeezing over the satay.
Enjoy your delicious homemade Chicken Satay with Peanut Sauce!