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Recipe of Homemade Sate Ayam (Chicken Satay With Peanut Sauce)
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Sate is believed to have originated in Java, but has spread to almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries including Philippines, Thailand, Malaysia, Singapore and Vietnam. A key feature of Thai satay is the inclusion of pork as a meat option, and Thai-style peanut sauce. Meanwhile, Indonesian satay is often served with kecap manis – a sweet soy sauce, and is often accompanied with lontong, a type of rice cake. In Indonesia, the diversity of the Indonesian cuisine has produced a wide variety of sate. It is popular as street food. And it can be obtained from a travelling sate vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.
Substances and spices that should be Get to make Sate Ayam (Chicken Satay With Peanut Sauce):
- 500 gram boneless and skinless chicken, cut into bite size
- 2 tablespoon melted butter
- 3 tablespoon sweet soy sauce
- Bamboo skewers, soak in cold water
- For The Sambal Sate :
- 100 gram roasted peanut, ground
- 1-2 red chillies, ground
- 3 shallots, finely sliced
- 2 tablespoon lime juice
- 100 ml hot water
- 2 tablespoon coconut sugar/ palm sugar (optional)
Steps to make to make Sate Ayam (Chicken Satay With Peanut Sauce)
- Rinse the chicken off under cold water and pat dry, cut the into bite pieces and thread 5-6 pieces chicken into sate skewer.
- Mix sweet soy sauce and melted margarine/butter.
Deap each skewer in the sauce until the meat is completely covered.
Grild until golden brown, turning the skewers over from time to time.
- Serve with the Sambal, tomatoe and shallot.
- Serving: on a plate, place sliced lontong, the sauce, and saté. Sprinkle shallot slices over. On the side, you can put acar and sambal.
- For the Sambal sauce:
Combine all the Ingrediants for Sambal and Serve as a dip for sate.
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