CHICKEN SATAY (SATE AYAM)
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with fish.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Grill Peanut Nut Chicken Dinner Chile Pepper Garlic Soy Sauce
Yield 4 servings
Number Of Ingredients 13
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.
CHICKEN SATAY
Make and share this Chicken Satay recipe from Food.com.
Provided by Rita1652
Categories Chicken
Time 14m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Cut thin (1/4-inch) slices that run the length of the chicken breast (each slice will be 1 inch by 4 inches by 1/4 inch approximately) to get 16 slices.
- If you find it difficult to cut thinly through fresh meat, leave it in the freezer for 15-20 minutes to harden slightly and then slice.
- Place the chicken strips in a plastic freezer bag.
- Add all the marinating ingredients and gently toss until well mixed.
- Let the chicken marinate in the fridge for at least 2 to 24 hours.
- When ready to cook the satays, stir chicken in its marinade and then thread each slice onto a skewer, working the skewer in and out of the meat, down the middle of the slice, so that it stays in place during grilling.
- Baste the chicken with oil or coconut milk and grill on a barbecue or under the broiler.
- Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning, and baste one more time with oil or coconut milk.
- The satays are done when they have turned golden brown and crispy along the edges.
- Serve on lettuce leaves, decorated with fresh cilantro leaves, and accompanied by a small bowl of Peanut Sauce on the side.
CHICKEN SATAY LETTUCE CUPS
This recipe is sponsored by Kohl's®️. The secret to easy summer entertaining is a make-ahead meal that each person can customize to their own tastes. Inspired by Malaysian-style satay, these lettuce cups are perfect for a crowd. They start with chicken skewers coated in a fragrant paste of lemongrass, turmeric, brown sugar and cayenne. While they marinate, you can prepare the tangy peanut sauce and crispy garlic and sugared peanut toppers. When your guests arrive, simply heat up your grill pan and sear the chicken to serve with plenty of fresh lettuce leaves and sliced cucumbers, tomatoes and onions.
Provided by Food Network Kitchen
Categories main-dish
Time 5h15m
Yield 12 servings
Number Of Ingredients 28
Steps:
- For the chicken and marinade: Combine the brown sugar, oil, turmeric, cayenne, coriander, cumin, garlic, lemongrass, onion and 1 tablespoon salt in a food processor and process to a smooth paste. Reserve 2 tablespoons of the marinade for the peanut sauce. Add the remaining marinade to a large bowl with the chicken and toss to combine. Cover and marinate in the refrigerator for at least 4 hours, up to overnight.
- For the peanut sauce: Process the peanuts in a food processor until finely ground but not a paste. Transfer the peanuts to a medium saucepan and add the coconut milk, tamarind paste, vinegar, brown sugar, cayenne, 1/2 teaspoon salt, 1/2 cup water and the reserved 2 tablespoons marinade. Bring to a boil over high heat. Immediately reduce the heat to a gentle simmer and cook, stirring frequently, until thickened, about 5 minutes. Set aside.
- For the toppings and serving: Place a fine-mesh sieve over a heatproof bowl near the stove. Process the garlic in a food processor until finally chopped but not a paste. Add the garlic to a medium skillet with the oil and set over medium-high heat. Cook, stirring frequently, until the garlic is light golden brown (be careful not to let it get too dark or it can become bitter), 4 to 5 minutes. Immediately pour the oil and garlic into the sieve and let drain, reserving the garlic oil. Spread the garlic on a paper towel-lined plate; set aside.
- Return 2 tablespoons of the garlic oil to the skillet (reserve the rest for another use) and add the peanuts. Cook over medium heat, stirring occasionally, until the peanuts are heated through, 3 to 5 minutes. Transfer to a medium bowl and toss with the brown sugar and a pinch of salt. Let cool completely.
- Heat a 2-burner cast-iron grill pan over medium-high heat until evenly hot, about 10 minutes.
- Divide the chicken among twelve 10-inch bamboo skewers, packing the pieces close together. Grill, turning frequently with tongs, until the chicken is caramelized all over and cooked through, 20 to 25 minutes.
- Serve the chicken skewers with a platter of the tomatoes, cucumbers, lettuce leaves and onions and bowls of rice. Serve the peanut sauce, crispy garlic and sugared peanuts in separate bowls for topping.
SATAY AYAM (CHICKEN SATAY)
This looks incredible. Another recipe sent to me from my mother (who knows I LOOOOVE ethnic cooking!) I will be posting the katjang (spicy peanut) sauce separately. (Prep time is marinade time). This is an appetizer recipe, so the serving sizes may be small compared to what one would need for a main course.
Provided by spatchcock
Categories Chicken
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 8
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.
CHICKEN SATAY
This recipe is part of Food Editor Barney's 'cooking with kids' series. Here, Barney and his daughter Maisie make chicken skewers with peanut sauce
Provided by Barney Desmazery
Categories Main course
Time 40m
Yield Makes 12
Number Of Ingredients 16
Steps:
- KIDS the writing in bold is for you. GROWN-UPS the rest is for you. Make a yummy marinade. Peel the ginger and help them to finely grate it and tip it into a bowl. Repeat with the garlic and lime zest. Halve the lime and get your child to juice it, then mix it in a bowl with the honey, soy, curry powder and peanut butter. Get them to give it a good mix, adding a small splash of water if it's too stiff, then help them spoon two-thirds of the mix into a small pan. Set aside for Step 4.
- Now for some chicken bashing! Put the chicken in the sandwich bag, one breast at a time, getting your child to flatten each one with a rolling pin or a meat mallet - this isn't essential, but they like doing it.
- Mix the chicken with the marinade you made. Cut the chicken into strips, tip it into the remaining third of the peanut-butter mix, then get your child to stir well. Cover with cling film and chill until required. This can be done up to 3 hrs ahead.
- Cook your tasty sauce. While the chicken is marinating, pour the coconut milk into the pan and get your child to stir together with the peanut butter mix. The sauce needs to be heated gently and stirred - suitable for confident seven- or eight-year olds, under strict adult supervision.
- 'Sew' the chicken onto the skewers. The chicken needs to be threaded into 'S' shapes onto the skewers. Get your child to thread the skewers away from themselves, being careful of the sharp points. Younger ones might find this a little fiddly, so they could just push on small chunks.
- Paint the tray with oil and cook the chicken. Heat the grill to high and get your child to brush a baking tray with oil. They can then line up the skewers on the tray. Grill the skewers for about 10 mins, turning occasionally, until lightly charred.
- Make cucumber ribbons with a peeler. Using a swivel-blade peeler, get your child to peel the cucumber into a bowl, then carry on peeling the cucumber flesh into ribbons until they get to the seeds. Repeat with each side of the cucumber.
- Mix a dressing for the cucumber. Get your child to mix the vinegar and sugar until the sugar dissolves - explain what dissolves means. Add the sweet chilli, if using, then pour over the cucumber. Add coriander if your child likes it, or serve on the side for the grown-ups. To serve, put the skewers on a platter, the sauce and salad in bowls, and serve with rice and lime wedges on the side.
Nutrition Facts : Calories 117 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.3 milligram of sodium
More about "satay ayam chicken satay recipes"
SATE AYAM - INDONESIAN CHICKEN SATAY | COCONUT AND SPICE
From coconutandspice.com
4.5/5 (2)Category MAIN DISHESCuisine IndonesianTotal Time 1 hr
- Skewer about 4-6 pieces chicken into metal skewer and place in a large plate or cookie sheet. Repeat this process with remaining of chicken pieces.
- Using a brush or the back of spoon, drizzle marinade over chicken. Holding the skewers, flip satays a few times while brushing the sauce that drip into the plate/cookie sheet.
CHICKEN SATAY CURRY (MALAYSIAN) - RECIPETIN EATS
From recipetineats.com
SATAY - WIKIPEDIA
From en.wikipedia.org
CHICKEN SATAY RECIPE - NDTV FOOD
From food.ndtv.com
GOOD INDONESIAN FOOD - KEDAI SATAY, MELBOURNE TRAVELLER REVIEWS ...
From tripadvisor.ca
QUICK AND EASY: CHICKEN SATAY RECIPE - THESOUTHAFRICAN.COM
From thesouthafrican.com
TRADITIONAL FOOD CHICKEN SATAY - SATE AYAM PODOMORO
From tripadvisor.ca
CHICKEN SATAY RECIPE - TASTE OF ASIAN FOOD
From tasteasianfood.com
SATE LILIT AYAM (BALINESE CHICKEN SATAY) AND BALINESE FOOD …
From tarasmulticulturaltable.com
CHICKEN SATAY – BRING AN ASIAN FLAIR TO YOUR HOME
From thesouthafrican.com
CHICKEN SATAY ( SATE AYAM ) | IDFOODY
From idfoody.blogspot.com
CHICKEN SATAY SATE AYAM | YOUR SHORT BLOG DESCRIPTION HERE
From chickensatay.blogspot.com
SATE LILIT AYAM (BALINESE CHICKEN SATAY) | SATAY, CHICKEN SATAY, FOOD
From pinterest.ca
REVIEWS - SATE GORENG (STIR FRIED SATAY CHICKEN)
From asianfoodnetwork.com
WHAT IS CHICKEN SATAY? (PERFECT ANSWER) - JOYS PATTAYA THAI …
From joyspattayathai.com
CHICKEN SATAY – AYAM PENYET PRESIDENT
From ayampresident.com
1KG PAN-FRY SATAY CHICKEN(AYAM) – MOZAFOOD.COM
From mozafood.com
HOW TO CHICKEN SATAY BY ALMAZAN KITCHEN®
From almazankitchen.com
INDONESIAN CHICKEN SATAY RECIPE - SATE AYAM - SO YUMMY RECIPES
From soyummyrecipes.co.uk
GRILLED ASIAN CHICKEN SATAY - FAB FOOD FLAVORS
From fabfoodflavors.com
WHAT TO SERVE WITH SATAY AYAM? (CORRECT ANSWER)
From joyspattayathai.com
LUKE NGUYEN'S CHICKEN SATAY WITH SPICY PEANUT SAUCE | RECIPE
From pinterest.com
CHICKEN SATAY - VEGAN FOOD
From socalmamas.com
NYONYA SATAY AYAM LEMAK (CHICKEN SATAY PERANAKAN STYLE)
From youtube.com
SATAY STICKS CHICKEN(AYAM) – MOZAFOOD.COM
From mozafood.com
SATAY AYAM (CHICKEN SATAY) | SAVEUR
From saveur.com
THE BEST AUTHENTIC CHICKEN SATAY · I AM A FOOD BLOG
From iamafoodblog.com
TRADITIONAL 6-INGREDIENT VIETNAMESE CHICKEN SATAY
From spiceandsugarmama.com
SATE AYAM (CHICKEN SATAY) - KRAVER'S CANTEEN
From kravers.com
KFC’S NEW SATAY CRUNCH FRIED CHICKEN TASTE TEST: NICE OR NOT?
From 8days.sg
SATE AYAM BUMBU KACANG (CHICKEN SATAY WITH PEANUT …
From asianfoodnetwork.com
SATE AYAM OR CHICKEN SATAY, INDONESIAN FOOD. BALI ISLAND.
From dreamstime.com
THAI CHICKEN SATAY - WILL COOK FOR SMILES
From willcookforsmiles.com
INDONESIAN CHICKEN SATAY (SATAY AYAM) | EASIEST RECIPE
From burmaspice.com
SATE AYAM OR CHICKEN SATAY IS TRADITIONAL FOOD FROM MADURA
From shutterstock.com
SATE AYAM 10 PCS (CHICKEN SATAY 10 PCS)
From madeinindonesia.com
SATE AYAM (INDONESIAN CHICKEN SATAY) - WRITING FOXES
From writingfoxes.com
CHICKEN SATAY - AYAM.CO.UK
From ayam.co.uk
SATE AYAM / BALINESE CHICKEN SATAY - BALI IN A JAR
From baliinajar.com
CHICKEN SATAY RECIPE: MUST TRY BEST CHICKEN SATAY RECIPE - SEEMA
From seema.com
SATAY SAUCE 250ML - AYAM
From ayam.com
AYAM SATAY- CHICKEN SATAY | OTAO KITCHEN
From otaokitchen.com.au
CHICKEN SATAY (SATE AYAM)
From chickensatay.blogspot.com
You'll also love