Satay, (known as sate in Indonesian) is a very popular food in Indonesia with a rich variety among Indonesia’s diverse ethnic groups’ culinary art. Indonesia is the home of satay, and satay is a widely renowned dish in almost all regions across the nation. As a result, many variations have been developed throughout the Indonesian Archipelago. Satay may have originated in Java, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, and Thailand, as well as in The Netherlands which was influenced through its former colonies. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts.
Satay or sate is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers (although the more authentic version uses skewers from the midrib of the coconut leaf). These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants). Chicken Satay (Sate Ayam) is the most common dishes you can find easily in Indonesia. It’s originating from the island of Madura, East Java.
Category : Chicken
Difficulty : Medium
Cooking time : 45 – 60 minutes
– 1/2 kg boneless Chicken, take off the skin and cut the meat in 2 cm cubes
– 3 tablespoons sweet soy sauce (kecap manis)
– 1 tablespoon lime or lemon juice
– 1 teaspoon of salt
– 1 teaspoon of sugar
– Bamboo Skewers
1. Marinate the chicken with salt and sugar. Leave it for 1 hour.
2. Thread the chicken cubes onto satay skewers. Sprinkle with lime or lemon juice.
3. Fry the chicken skin to get the oil from it.
4. Brush the chicken with chicken oil and then grill the satay over hot charcoal. When the chicken is half done, brush again with the oil and dark sweet soya sauce. Continue grilling until the meat is cooked.