I usually took a picture of my food at night time because I only cook for dinner. I had to rely on the light in the ceiling to support my lighting. Since I don’t have a hi-tech camera (.. yet), I also have to rely on my “shaky” hands to be sturdy and not moving to get a clear picture. Well this time I had the chance, simply because they were leftover from last night dinner 🙂 Although they weren’t look so shiny (like last night) and quite dry already, I still used my chances. However, I think the picture suffers from too much daylight. My peanut sauce looks so pale 🙁 If I had another shot from different angle, they might look better.
My tips to this dish:
- Soak the satay sticks in the cold water for at least 30 minutes to prevent the stick from burning.
- Reserve the chicken oil whenever you cook the marinade chicken, so you can use it for grilling satay. You can freeze the oil too.
- It is best to marinade the chicken overnight.
- When you sticks the chicken onto the skewers, try to alternate the meat with the fat.
I haven’t include the peanut sauce recipe yet, simply because I never measure them every time I cook them. In fact, I rarely measures when I cook (don’t rely to much on my measurement 🙂 ) Here are the step for making my peanut sauce (without measurement):
- Using a wok, roasted peanut with skin on with low heat. It could take up to 30 minutes, depending on how much you have.
- Peel the skin off the peanut. Try to rub them with your finger. The skin should fall pretty easily.
- Puree the peanuts. You could leave some of them crush not puree.
- Puree the bumbu (garlic, shallot, chilli).
- Heat pan with oil. Fried the bumbu, lemon grass, lime leaves, bay leaves until fragrant.
- Add the peanut and water (add as you need).
- Add tamarind (diluted in hot water) and palm sugar and salt.
- From this stage, you adjust the taste as you go along. They should be sweet and spicy with a slight saltiness and sourness.
Ingredients
- 500 gr chicken thigh fillets, cut into small pieces
- 5 cloves garlic
- 3 pcs shallot
- about 1 tbsp grated ginger
- 5 pcs candlenut, roasted
- salt
- chicken oil for brushing
- sweet soy sauce (kecap manis) for brushing
- satay sticks (to prevent the sticks from burning, soak them in cold water for 30 minutes or so)
- peanut sauce
Instructions
- Using a blender, pureed garlic, shallot, ginger, and candlenut.
- Marinate the chicken pieces with the pureed mixture overnight. Stick the chicken pieces into satay sticks.
- It is best to use the charcoal BBQ,but you can still use the oven (like me). Grill the chicken at 200 C. Brush them once in a while alternately with chicken oil and sweet soy sauce.
- Serve them with peanut sauce and cucumber or rice cakes (ketupat lontong).
Culinary tradition: Indonesian
Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You !!!