Satay Ayam

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Poultry | Satay Ayam

(Indonesian chicken skewers with peanut sauce)

Satay is a great Indonesian street food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang, a spicy peanut sauce, and acar ketimun, a simple cucumber pickle. Sometimes spelled sate, sateh or saté.

Image Creative Commons by avlxyz

3 to 4 servings as entree; 6 to 8 servings as appetizer

Ingredients

  • Chicken thighs, boneless, skinless, cut into long strips -- 1 pound
  • Galangal or ginger, minced -- 2 teaspoons
  • Brown sugar -- 2 teaspoons
  • Soy sauce -- 1 tablespoon
  • Coconut milk -- 2 tablespoons
  • Red curry paste (optional) -- 1 teaspoon
  • Salt -- 1/2 teaspoon
  • Oil -- 1 tablespoon
  • Sambal kacang (peanut sauce) -- 1 recipe

Method

  1. In a large bowl, mix together all the ingredients exept for the sambal kacang. Set aside to marinate for at least 30 minutes.
  2. Remove the chicken from the marinade and thread the strips on bamboo skewers.
  3. Grill the chicken over hot coals until just cooked through. Serve with sambal kacang as a dipping sauce.

Satay Variations

  • Satay Daging: Substitute strips of beef or lamb for the chicken.
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Rice block

4

How do you make the rice blocks that you usually get with satay in S'pore?

Rice Cakes - ketupat

You can look for "ADABI" Ketupat" - made in Malaysia, available in Asian supermarkets (major cities -Australia) & I am sure in Malaysia.