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Back in Indonesia, one of the matters we adore the most to devour is Chicken Satay with Spicy Peanut Sauce. And it’s now not any form of Chicken Satay. It needs to be the ones that can be sold on carts by means of avenue providers roaming around our neighborhood. It comes in this modest plastic paper (smooth I wish) and is generally served with lontong (rice desserts) and a LOT of peanut sauce. When I say loads of sauce, it method plenty of sauce motive Indonesians are serious about their sauces!
Ingredients
2 medium chicken thighs deboned skinless, cut into cubes
6 tbsp low-sodium soy sauce
2 tbsp brown sugar
1 tbsp Indonesian sweet soy sauce kecap manis
1 tbsp margarine melted
½ tsp salt
½ tsp white pepper
6 bamboo skewers
spicy peanut sauce:
2 tbsp smooth peanut butter
1 cup of warm water
2 fresh red chilies
2 cloves garlic
2 tbsp red onions finely chopped
2 tbsp Indonesian sweet soy sauce kecap manis
salt and pepper to taste
fried shallots for topping
lime wedges for topping
Instructions
In a large mixing bowl, combine the chicken cubes, salt, and pepper. Thread about 4-5 chicken cubes onto each bamboo skewer. Set aside.
To make the marinade, combine soy sauce, brown sugar, Indonesian sweet soy sauce, and melted margarine in a large flat-bottomed plate and mix well. Place the chicken skewers in the marinade, making sure both sides are well coated.
Grease pan with oil and heat over medium-high heat. Make sure the pan's bottom is large enough in order to be able to lay the chicken skewers flat. Grill the chicken skewers for about 3 minutes on each side or until fully cooked. Remove from heat. Dip the cooked chicken skewers back into the marinade and grill over high heat until charred and browned.
To make the spicy peanut sauce, combine the fresh red chilies, garlic, and red onions in a food processor, and blend until smooth. In a mixing bowl, combine the mixture with the smooth peanut butter and warm water until well incorporated. Cook sauce over medium heat for about 5 minutes and add the Indonesian soy sauce, salt, and pepper. If the sauce is too thick, add more warm water.
To serve, place cooked chicken satays on a plate and pour spicy peanut sauce over the chickens. Top with some more Indonesian sweet soy sauce and fried shallots.
Ingredients
2 medium chicken thighs deboned skinless, cut into cubes
6 tbsp low-sodium soy sauce
2 tbsp brown sugar
1 tbsp Indonesian sweet soy sauce kecap manis
1 tbsp margarine melted
½ tsp salt
½ tsp white pepper
6 bamboo skewers
spicy peanut sauce:
2 tbsp smooth peanut butter
1 cup of warm water
2 fresh red chilies
2 cloves garlic
2 tbsp red onions finely chopped
2 tbsp Indonesian sweet soy sauce kecap manis
salt and pepper to taste
fried shallots for topping
lime wedges for topping
Instructions
In a large mixing bowl, combine the chicken cubes, salt, and pepper. Thread about 4-5 chicken cubes onto each bamboo skewer. Set aside.
To make the marinade, combine soy sauce, brown sugar, Indonesian sweet soy sauce, and melted margarine in a large flat-bottomed plate and mix well. Place the chicken skewers in the marinade, making sure both sides are well coated.
Grease pan with oil and heat over medium-high heat. Make sure the pan's bottom is large enough in order to be able to lay the chicken skewers flat. Grill the chicken skewers for about 3 minutes on each side or until fully cooked. Remove from heat. Dip the cooked chicken skewers back into the marinade and grill over high heat until charred and browned.
To make the spicy peanut sauce, combine the fresh red chilies, garlic, and red onions in a food processor, and blend until smooth. In a mixing bowl, combine the mixture with the smooth peanut butter and warm water until well incorporated. Cook sauce over medium heat for about 5 minutes and add the Indonesian soy sauce, salt, and pepper. If the sauce is too thick, add more warm water.
To serve, place cooked chicken satays on a plate and pour spicy peanut sauce over the chickens. Top with some more Indonesian sweet soy sauce and fried shallots.
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