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Chicken Satay (Sate Ayam )
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 Ingredients - 1/2 kg Chicken fillet cut in 2 cm cubes - 1/2 cup sweet soy sauce (kecap manis) - 1 tablespoon lime or lemon juice Directions 1. Thread the chicken cubes onto satay skewers. Sprinkle with lime or lemon juice. 2. Dip each skewer in sweet soy sauce. Or marinate with ready use marinate that you can find at Asian store. 3. Drain, then grill the satay over hot charcoal. 4. Serve with peanut sauce and plain rice (nasi putih) or compressed rice (lontong)
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