Indonesian Chicken Satay Recipes

Steps:

• Soak 14 medium bamboo skewers for 30 minutes in cold water.
• To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste-you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.
• Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.
• Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
• To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or broil for 3 minutes on each side, or until completely cooked through.
• Meanwhile, scrape the leftover marinade into a small saucepan. Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.

Steps:

• Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
• Soak wooden skewers in water to prevent burning during cooking.
• Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
• Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
• Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Steps:

• In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
• Preheat the grill for high heat.
• Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Steps:

• Heat grill.
• In small bowl, combine all ingredients except chicken; mix until smooth.
• Loosely thread chicken strips onto four 12 inch skewers.
• When ready to grill, place chicken on grill over medium heat .
• Brush chicken with peanut butter mixture.
• Cook 8 to 10 minutes or until chicken is no longer pink in center, turning once and brushing with peanut butter mixture.

Steps:

• For the satay: Cut the chicken into 1-inch cubes.
• Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
• For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
• Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
• For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
• Prepare a grill or grill pan for high heat. Brush the grill with oil
• Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

Steps:

• Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
• To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
• Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

Steps:

• Put wooden skewers in a shallow dish and cover with water. Let soak for 20 minutes.
• Place chicken strips into a bowl. Combine soy sauce, tomato sauce, peanut oil, garlic, pepper, and cumin in a small bowl; mix to combine. Pour over chicken strips and mix so chicken is well coated on all sides. Marinate for 15 minutes.
• Meanwhile, make the peanut sauce. Add 1 tablespoon oil to a hot skillet over medium-high heat. Add onion and garlic. Cook and stir until onion is soft and translucent, about 4 minutes. Add peanut butter, sugar, soy sauce, and water. Mix well. Cook until sauce has thickened slightly, about 5 minutes. Add lemon juice and remove from heat.
• Preheat an outdoor grill for high heat and lightly oil the grate. Thread each chicken strip onto a skewer.
• Place skewers on the preheated grill and cook for a total of 10 minutes, flipping once halfway through cooking. Serve the satay skewers immediately with the peanut sauce for dipping.

Steps:

• Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon.
• Mix in the soy sauce, molasses and lime juice.
• Add the chicken cubes and toss until they are evenly coated.
• Marinate in the refrigerator for 2 hours, stirring occasionally.
• Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long).
• Brush the oil evenly over the chicken.
• Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
• Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.

Steps:

• Soak wooden skewers in water for at least 30 minutes.
• Thread chicken or pork onto skewers.
• Season both sides with salt, pepper and garlic powder.
• Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
• Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

Steps:

• Thinly slice then finely chop the shallots, garlic and ginger. Now finely chop the chilli, including the seeds. This amount of chilli gives a spicy but not too fiery kick to the chicken satay, but discard the seeds if you don't like the heat.
• Heat the oil in a frying pan over a low heat. Add the shallots, garlic, ginger and chillies and fry for 1-2 minutes just to soften. Pour in a couple of tablespoons of water to soften, then stir in the spices (and freeze-dried lime leaves, if using) and fry for a minute.
• Remove the pan from the heat, let the mixture cool down, then blend to a paste with a pestle and mortar, using an up-and-down motion with the pestle. It will take several minutes to make a soft paste.
• Mix the spice paste, the coconut and, if using, the shredded fresh lime leaves with the minced chicken. Season with salt.
• Break off pieces of the mixture the size of a large walnut. For each, flatten into a round and lay a lemongrass stalk or wooden skewer in the centre. Mould around the bulbous end of the stalk (or skewer), working it so it goes about 8cm up it.
• Rough up the surface a little with your fingers so that the meat is not completely smooth and has some texture, then set aside while you shape the rest of the skewers. Brush each skewer with extra oil.
• Cook the skewers on a preheated BBQ, griddle pan or grill for 8-10 minutes, turning several times. Serve on banana leaves.