Thursday, June 10, 2010


Indonesian version of our local favourite satay.


500 g chicken meat
Juice from 1 Lime

Marinate Ingredients:

½ teaspoon garlic salt
¼ teaspoon ground paprika (or chilli powder)
¼ teaspoon white pepper
2 teaspoon ground coriander seeds
2 teaspoon ground nutmeg
1 teaspoon cumin
1 teaspoon olive oil
2 cloves of shallot, thinly sliced
1 teaspoon of soy sauce
1½ cup kecap manis (Indonesian Sweet Soy Sauce)

Basting Sauce:

½ cup kecap manis (Indonesian Sweet Soy Sauce)
¼ teaspoon fish sauce
1 shallot, thinly sliced
2 fresh red chilli, thinly sliced (moreif you want it spicier)
juice of half lime
Cooking oil (for brushing purposes)

Peanut Sauce:

1 cup of roasted peanuts (or use crunchy peanut butter)
1 clove of garlic
2 cloves shallot
3 bird eye’s chilli (Chilli Padi)
1 teaspoon ground cumin
2 teaspoon ground coriander seeds
3 tablespoon palm sugar (or replace with brown sugar)
½ teaspoon olive oil
Salt and pepper to taste


1. Cut chicken in cube and marinate for 6 hours or overnight in a fridge.
2. Skewer about 4 – 5 pieces on each stick.
3. Squeeze the lime over the skewer meat and set aside for 10 minutes before grilling.
4. Mix the basting sauce well and baste the sate when grilling.
5. Blend all the peanut sauce ingredients in a processor till fine.
6. Pour into a bowl and serve with sate


1. Soak the skewer in water for 2 hours before using
2. Basting sauce can be use as a dipping sauce for the sate too
3. Grilling is best over charcoal, but in dire strait you can bake it the oven too.

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