Ayam Satay / Chicken Satay

Chicken satay is basically a chicken fillet stuck on a bamboo stick altogether making a kebab then grilled on charcoal flame, then prepared with a special sauce made from a combination of peanuts and a bit of sweet soy sauce.

chicken satay

Satay Ingridients :

• 250 grams (8.8 ounces) of chicken fillet
• 1 lemon lime
• 5 tablespoon of sweet soy sauce
• 2 cloves garlic
• 2 tsp fennel seeds
• 1/2 tsp turmeric
• 2 tsp sugar
• 1/2 tsp salt
• 1 tsp sesame oil

Satay Directions:

1. Cut boneless, skinless chicken breasts into strips and place on skewers in a zig-zag fashion. (I suggest soaking the skewers first so they don’t catch fire.) Set aside.
2. Prepare a marinade by dry roasting 1 tsp coriander seeds and 2 tsp fennel seeds. Grind the roasted seeds and place in a wok.
3. To the wok, add 2 cloves garlic, 1/2 tsp turmeric, and a small amount of oil. Fry. Add crushed lemongrass pieces briefly. Turn off heat.
4. Add to this mixture 2 tsp sugar, 1/2 tsp salt, 2 tsp soy sauce, 1 tsp sesame oil, and the juice of 1/2 a lime. Allow mixture to cool.
5. Place marinade over chicken skewers in advance of cooking. When ready, grill skewers for 6-8 minutes.

Peanuts Sauce Ingridients

• 3 shallots
• 4 garlic
• 100 grams of peanut (3.5 ounces), fried
• 2 candle nuts
• some salts
• 150 cc stock water
• 2 tablespoon of cooking oil  

Peanuts Sauce Directions:

1. mix all shallots, garlics, peanuts, salt and candle nuts, grind them well.
2. Heat the cooking oil until they smells good, put the stock water, and boil it until it coagulate, then put it away
3. pour it on the satay when serve
alternatively you could buy the sauce