Sate Ayam

Ingredients

750 gr chicken thighs

5 cloves garlic

50 gr palm sugar

3 cm tumeric

1 lemon (take the juices)

to taste Salt

Saus Kacang/Peanut Sauce

125 gr peanut

250 ml coconut milk

1 cup mixture of tamarind (1) and hot water

4 cloves garlic

1 onion

5 candlenuts

4 Thai chili

5 tbsp oil to saute

5 tbsp sweet soy sauce

1 cube palm sugar

to taste Salt

Saus untuk Membakar/Barbecue Sauce

1 tsp white pepper powder

5 tbsp sweet soy sauce

1/4 tsp garlic salt

1/5 cup hot water Instructions - Chicken: Make a paste from garlic, turmeric, palm sugar, salt, and 3 lime leaves. Marinate the diced chicken with the paste and add lemon juice.

- Marinate it for 2-3 hours, then arrange the marinated chicken into the skewer. The more you put the chicken in the skewer the less satay you will get.

- Peanut Sauce: Make the paste from the onion, garlic, Thai chili, candlenuts, and salt. Grind the peanuts.

- Preheat the saucepan with oil then saute the onion-garlic paste. Once it wilted add the peanut.

- Then add the coconut milk, tamarind water, and sweet soy sauce. Cook it till it boils and becomes like a porridge (after 15-20 minutes the liquid will decrease).

- Barbecue: Mix all the barbecue sauce ingredients then dip the skewered chicken and grill (you can use a toaster or you can use a grilling machine).

- Turn the skewered chicken on both sides, then dip it in the peanut sauce and grill it again till it cooks.

- Chicken satay is ready to serve with rice or lontong (plain rice cooked using banana leaves), peanut sauce, added topping Thai chili, and acar (Indonesian pickle).

Diatery Restriction: Keto, Dairy Free Region: Indonesian

Reference: https://cookpad.com/id/resep/15747626-sate-ayamchicken-satay