Sate Ayam - Chicken Satay

Saturday, February 25, 2012

Longing for a taste of home. The authentic taste of something totally made from scratch, not one that comes out of a package, although in a pinch, beggars really can't be choosers.
I don't know about you but when I google a recipe, I look for the one with the most ingredients ... LOL.. and this one looked like it's authentic enough, as I started salivating just reading through the list. So it made the cut.
Don't let the long list of ingredients set you back, they are easily found in most Asian groceries and with a processor, you are hardly doing any 'ulegan' or the wrist wrenching mortar and pestle grinding. It is absolutely delicious, and it does taste like home!

6 large skinless and boneless chicken breasts, cut into 1 inch cubes
6 large shallots
4 whole heads of garlic
1/4 cup chili paste
1/4 cup ginger
6 tbsp ground coriander
2 tbsp sesame oil
1/2 cup kecap manis
1/4 cup freshly squeezed lemon juice
1-1/2 cup coconut milk
1 cup water

1. Blend all the marinade ingredients together, then massage into the cubed chicken pieces.
2. Place in a plastic bag or a large zip lock bag and refrigerate for two to six hours.
While chicken is marinating, prepare the sidekick, peanut sauce, recipe below.
Don't forget to soak the bamboo skewers, now is a good time too.

3. Remove the chicken from the fridge and place in a bowl.
4. Call a few kids to skewer the chicken. It's a great stress reliever.
Leave a bit of space between meat pieces to ensure even cooking.

5. If not using the bbq, bake in the oven for about 20 minutes or until juices run clear.
6. Optional: Broil for 2 minutes to get that 'charred' look. 

Peanut Sauce:
2 cups crunchy peanut butter
1/4 cup kecap manis
1 head garlic, chopped
1/4 cup chili paste, or to taste
4 tbsp ginger, finely chopped
1 tsp ground cumin
2 tbsp ground coriander
2 tbsp sesame oil
1 cup coconut milk
1 cup water

1. Place all other ingredients except the water and coconut milk in a blender and process until creamy.
2. In a saucepan on low heat, mix the peanut butter batter and coconut milk, stirring often until it comes to a boil, adding the water to adjust to desired consistency.
3. Cool to room temperature to allow the flavours to meld before serving.

Serve sate with steamed rice, sliced cucumbers, lime wedges and a generous sprinkling of deep fried shallots.

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