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Chicken Satay
Sate Ayam

Indonesia Traditional Food and Beverage Recipes

Chicken Satay (Sate Ayam)

Satay (also written saté) is a dish that may have originated in Sumatra or Java, Indonesia. Shish kebab is also very similar to satay. Satay Ayam (Chicken Satay) generally consists of chunks or slices of meat on bamboo or coconut leaf spine skewers, which are grilled over a wood or charcoal fire.

In Indonesia chicken satay sold from roadside stalls or a satayman who sells the satay on a cart which he pushes around the neighbourhood.
Chicken satay can be consumed as snacks or as a main course with sweet, spicy peanut sauce and rice rolls (longtong) or rice.
Chicken satay and lontong is a very yummy dish. If you can find an Indonesian restaurant in your town, go there sometime and give it a try. I’m sure you’ll love it.
Here’s the recipe, if you want to :

Main matrials :
6 boneless skinless chicken breast halves

For the marinade :
3 shallots
2 cloves garlic
1/2 teaspoon chili powder
2 teaspoons ground coriander
2 teaspoons ground ginger
3 tablespoons soy sauce
2 tablespoons vegetable oil

For the peanut sauce :
1 1/2 tablespoons vegetable oil
1 1/2 cups raw peanuts, shelled and skinned
1/2 medium onion
1 garlic clove
1/2 teaspoon hot red pepper flakes
2 teaspoons ground ginger
1 teaspoon brown sugar
1 1/2 tablespoons lemon juice
1 1/2 cups hot water
salt and pepper
18 bamboo skewers
1 tea spoons tamarind sauceSalt1 Tablespoons palm sugar

Prepare the chicken :
Cut the chicken into small cubes and set it aside in a bowl.
Put all the marinade ingredients in a large bowl and mix it together.
Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.

Make the peanut sauce :
Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
Pour the vegetable oil and the blended ingredients into the bowl filled with chicken breast cubes.
Mixed them well and set it aside for half an hour so that the chicken will absorb the paste.

Prepare and cook the satay :
Put 4-5 pieces of chicken cubes on each skewer.
Grill the chicken satay on both sides until well done.
Broil the satay 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.

Serve the satay :
Put chicken satay on a plate and pour the peanut sauce and fried shallots on top.
Chicken satay is commonly served with Rice Rolls (Lontong), but you can also served with rice.

Oxtail Soup (Sop Buntut)

Ingredient:
  • 3 shallot (bawang merah)
  • 3 green onion leaves (daun bawang)
  • 1lb oxtail (buntut) pre cut into small pieces
  • 1/5 ginger (jahe)
  • 2 carrot (wortel)
  • 2 potato
  • 1 big green onion (bombay)
  • 1 teaspoon salt
  • 3 teaspoon sugar
  • black pepper
  • Sweet Soy Sauce (Kecap)
  • Fish sauce
  • Nutmeg (Pala)
  • Cloves (Cengkeh)
  • Margarine
How to cook :
  • Boil the oxtail and ginger ( approximately 3 slices) in the large pot using medium heat. 
  • Simmer for around 4 hours until the oxtail is tender. If not soft enough, add more water to it and keep boiling it. 
  • Do not throw away the water, but only the ginger.

  • Cut the shallot into small slices.
  • Cut the green onion leaves approximately 3-4 cm.
  • Cut big green onion(bombay) into small slices.
  • Cut also the carrot and potato.
  • Stir the blueband margarine in the frying pan, put the pre cut shallot, big green onion,and fry them until smell delicious.
  • Added fish sauce,pepper, and salt
  • Added the oxtail and some oxtail soup into it.
  • Added the carrot and green onion leaves and stir it again.
  • Added the nutmeg powder, whole cloves, sugar and sweet soy sauce accordingly
It's ready to be served.

Soto Ayam (Chicken Soup)

Ingredients :
  • 1.5 liter water
  • 1 tea spoon salt
  • 2 Indian bay leaf
  • 1 Laos
  • 1/2 (500 g) Chicken
  • 3 tea spoon margarine
  • Grind these following items:
  • 1 tea spoon Black pepper
  • 5 pieces Garlic
  • 5 Candle Nuts
Prepare the chili sauce (Sambal): 
  • 15 pcs red chili - boiled and grinded them.
  • 2 tea spoon of Roasted peanut - grinded them.
  • 2 tea spoon of Sweet Soy Sauce (Kecap)
  • 1 tea spoon of lemon juice
Side Items: 
  • 150 g bean sprouts.
  • 75 g vermicelli,wash it in the warm water to make it soft.
  • 2 chicken eggs, boiled, cut into small pieces
  • 2 tea spoon of Roasted peanut
  • 75 g Cassava chips
  • 2 tea spoon of Fried onion
  • 1 green onion leaves cut into small pieces
  • 1 chinese celery cut into small pieces
How to cook :

  • Boil the water with salt, indian bay leaves and galangga. Put the chicken meat, boiled them until it's tender.
  • Lift the chicken out,and then fry it until its color become yellow brown and dry it.
  • Shredded the chicken meat into small slices.
  • Stir the Blue band margarine in the frying pan and fry the spices until it smells delicious. Added the spices to the chicken broth water.
  • Reduce the heat to low and wait until it boils.
How to prepare:
  • Put the shredded chicken into small bowl and add the bean sprouts,vermicelli,and the boiled egg.
  • Pour the hot chicken broth into the bowl. Add the roasted peanuts,cassava chips, fried onion, green onion leaves, dan chinese celery.

Beef Rendang (Padang Dish, Indonesia)

Ingredients
  • 1 kg rump steak
  • 2 onions, chopped
  • 4 garlic cloves, chopped
  • 1 tbsp fresh ginger, chopped
  • 4 small red chillies, chopped
  • 1/2 cup water
  • 2 tsp ground coriander
  • 2 tbsp tamarind sauce
  • 1 tsp ground turmeric
  • 10 curry leaves
  • 1 lemon grass, 10 cm stem
  • 4 cup coconut milk
Preparation
  1. Remove fat and sinew from steak, cut meat into 3 cm cubes, place in bowl.
  2. In food processor, combine onions, garlic, ginger, chillies and water, blend until smooth. Add the mixture to steak.
  3. Add :
  • coriander, tamarind sauce, turmeric, curry leaves and lemon grass,stir until combined. Stir in coconut milk. Bring to a boil, reduceheat to medium, simmer, uncovered for 1 hour, stirring occasionally.
  • Reduce heat to very low, simmer for 30 minutes, stirring frequentlyuntil the meat is very tender and liquid has been absorbed. Removelemon grass before serving. NOTE: It is necessary to stir the BeefRendang often during the last 30 minutes of cooking to preventcoconut milk from separating and to avoid sticking.
  • This distinctiveand delicious curry is cooked very slowly for a long time, until themeat is very succulent and all the coconut milk has been absorbed.
  • Suggested holding back 2 cups of coconut milk until thelast 30 minutes of cooking, then slowly adding it then, as youcontinue to simmer and stir until all the liquid has been absorbed.
Foto : Istimewa

Soto Madura

Ingredients:
  • 500 gr beef or internals, 
  • 100 gr bean sprouts, 
  • 80 gr rice noodles, 
  • 60 gr Indonesian parsley, 
  • 60 gr scallions, 60 gr ginger, 
  • 1 lime, salt and pepper.
Directions:
  • Boil meat until done. 
  • Drain and cut into bite-sized slices. 
  • Remove the tails of bean sprouts, boil until half done Boil rice noodles separately 
  • Keep these in separate plates 
  • Cut Indonesian parsley and scallions 
  • Grind shallots, and brown it for a little bit 
  • Skin and cut ginger 
  • Make beef stock using beef bones boiled in water for about an hour. 
  • Remove bones, and put in salt, pepper, ginger, and shallots. 
  • Serve the soto by putting the beef, bean sprouts, noodles into a bowl. 
  • Pour soup into it. 
  • Sprinkle with Indonesian parsley and scallions
Foto : Istimewa

Soto Kudus

material
  • 1 free-range chicken Seasoning:"
  • 6 onions"
  • 3 cloves of garlic"
  • 3 hazelnuts"
  • a piece of turmeric the size of half a thumb"
  • a piece of ginger the size of a thumb"
  • salt"sugar"
  • 2 bay leaves
  • slice of galangal"
  • a little oil for frying
How to make:
  • After cleaning the chicken, cut into pieces, then boil. 
  • The spices except salam and galangal are ground, then stir-fry until fragrant. 
  • Put it in the boiled chicken along with the salam, ginger, and turmeric that have been sliced ​​thinly and stabbed on a stick. 
  • Boil until the chicken is tender, season with pepper and vetsin.
Serving:
Shred the chicken, put it in a bowl, pour it with a lot of gravy with boiled bean sprouts, sliced ​​scallions, and fried onions. As a complement, provide chili sauce and lime wedges.

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