Indonesian - Babi & Sate Ayam Bumbu Kecap/Kacang

Indonesian - Babi & Sate Ayam Bumbu Kecap/kacang Recipe

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Baby Kato

By
@BabyKato

This lovely recipe has been placed here for play in CQ3 - Indonesia. Found at website: rasamalaysia.com/...2

Popular throughout Southeast Asia and Indonesia, satay is strips of skewered, grilled meat eaten with a fragrant peanut dipping sauce.

A simple cucumber salad is a cooling counterpoint to the chicken or pork satay.

Rating:

☆☆☆☆☆ 0 votes

Serves:
2 - 4
Prep:
24 Hr
Cook:
15 Hr
Method:
Grill

Ingredients

  • ·
    bamboo sticks
  • MARINADE

  • ·
    chicken and or pork, (cut meat into bite size cubes)
  • ·
    good sprinkle of garlic salt
  • ·
    couple dashes of ground paprika
  • ·
    dash of white pepper
  • ·
    2 tsp ground coriander seeds
  • ·
    2 tsp ground nutmeg
  • ·
    1 tsp cumin
  • ·
    1 tsp olive oil
  • ·
    2 cloves of shallots, thinly sliced
  • ·
    dash of soya sauce
  • ·
    lots of kecap manis (indonesian sweet soy sauce). you want them to be almost drowned in this.
  • GRILLING BASTE SAUCE

  • ·
    kecap manis (sweet soy sauce), this should be the dominant flavor
  • ·
    a dash of fish sauce
  • ·
    1 clove shallot, thinly sliced
  • ·
    juice from 1/2 lime
  • PEANUT DIPPING SAUCE

  • ·
    1 cup of roasted peanuts (or use crunchy peanut butter)
  • ·
    1 clove of garlic
  • ·
    2 cloves shallot
  • ·
    1 tsp ground cumin
  • ·
    2 tsp ground coriander seeds
  • ·
    1 small block of palm sugar (or replace with brown sugar)
  • ·
    salt, white pepper, a bit of olive oil
  • ·
    two freshly chopped chilies (optional)

How to Make Indonesian - Babi & Sate Ayam Bumbu Kecap/Kacang

Step-by-Step

  1. The Sticks:
    Remember to soak those bamboo skewers in water for at least 1 - 2 hours to prevent them from burning
  2. It is best to get meat with a good amount of fat in it; the fatty bits will make the sate tender and juicy.
  3. The Marinade:
    Cut your meat into bite sized cubes first, then add all marinating ingredients.

    Marinate for a few hours, or for best result, let it marinate overnight in the fridge.
  4. The Skewering:
    The next day, stick the meat cubes with the bamboo skewers.

    I stick 4-5 pieces of meat cubes per sate.

    If you’re using meat with fatty bits, mix fatty and lean meat cubes in each skewer.
  5. The Grilling and Basting:
    Before grilling, squeeze a bit of lime juice over the sate.

    Grill them on a charcoal grill, which is the best scenario or simply preheat oven to 200C, place the sate sticks on a baking sheet and grill them until you see some burnt bits.
  6. Peanut Sauce:
    Process everything in a food processor until well mixed.
  7. To Serve:
    Place the peanut sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime.

    Feel free to add one of two freshly chopped chilies in the sauce.

    Bathe your freshly grilled sate in the sauce and serve (with steamed rice or lontong/rice cakes - optional).

Printable Recipe Card

About Indonesian - Babi & Sate Ayam Bumbu Kecap/Kacang

Course/Dish: Other Main Dishes
Main Ingredient: Chicken
Regional Style: Thai
Hashtag: #Indonesian Sate




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