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indonesian - babi & sate ayam bumbu kecap/kacang

BabyKato avatar
Recipe by
Baby Kato
@BabyKato
Beautiful Shore Country, NB

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

read more
yield 2 - 4
cook time 15 Hr
method Grill

Ingredients For indonesian - babi & sate ayam bumbu kecap/kacang

  • 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

  • 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).
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Indonesian - Babi & Sate Ayam Bumbu Kecap/Kacang:

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