Seerves approximately six people
Satay, quick-grilled over the roadside fire, is popular street food today in Indonesia
* 2 lbs. boneless, skinless chicken or thigh meat
* 1 clove garlic, crushed
* One teaspoon. ground ginger
* 2 tsp. dark soy sauce
* 2 tsp. tamarind juice (see ingredients list)
Cut chicken into cubes of around 3/4" on a side. Mix together remaining ingredients and marinate chicken for 2 hours. Soak bamboo skewers in water for Twenty or so minutes.
Thread chicken onto skewers, 4 or 5 to your skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on every side.
Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.
Satay Sauce
* 8 Tb. crunchy peanut butter
* 1 1/2 cups water
* 3 tsp. garlic salt
* 3 tsp. dark brown sugar
* Tamarind juice to taste
* Coconut milk (see ingredients list) or additional water
Put peanut butter and water in a very saucepan and stir over gentle heat until mixed.
Remove from heat and add all the other ingredients except coconut milk or additional water. Use coconut milk or water to produce sauce thick yet pouring consistency. Check seasonings and increase the salt and tamarind juice as needed.
Staple Ingredients
* Tamarind juice is constructed from block tamarind concentrate sold in Indonesian stores, some supermarkets. To generate tamarind juice, discontinue a piece of the block and soak in tepid to warm water for 10 to 15 minutes. Squeeze and loosen the rest of the flesh from your seeds and strain. Use a ratio of approximately 1:4 tamarind concentrate to water.
* Coconut milk are available canned at Indonesian groceries, many supermarkets
* Galanga (also referred to as laos) powder, the ground cause of a rhizome associated with ginger.
* Kemiri or candlenut is ground and used as being a thickening agent in Indonesian food. Don't eat kemiri raw! They contain a mildly toxic substance which is destroyed by cooking.
* Kaffir lime leaves can be found frozen and dried at Indonesian food stores. The frozen ones are more flavorful.
* Terasi or shrimp paste come in Indonesian
* Sambal Oelek or raw chili paste can be found in Indonesian markets.
Satay, quick-grilled over the roadside fire, is popular street food today in Indonesia
* 2 lbs. boneless, skinless chicken or thigh meat
* 1 clove garlic, crushed
* One teaspoon. ground ginger
* 2 tsp. dark soy sauce
* 2 tsp. tamarind juice (see ingredients list)
Cut chicken into cubes of around 3/4" on a side. Mix together remaining ingredients and marinate chicken for 2 hours. Soak bamboo skewers in water for Twenty or so minutes.
Thread chicken onto skewers, 4 or 5 to your skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on every side.
Serve satay with peanut sauce and a fiery sambal to satisfy your need for heat.
Satay Sauce
* 8 Tb. crunchy peanut butter
* 1 1/2 cups water
* 3 tsp. garlic salt
* 3 tsp. dark brown sugar
* Tamarind juice to taste
* Coconut milk (see ingredients list) or additional water
Put peanut butter and water in a very saucepan and stir over gentle heat until mixed.
Remove from heat and add all the other ingredients except coconut milk or additional water. Use coconut milk or water to produce sauce thick yet pouring consistency. Check seasonings and increase the salt and tamarind juice as needed.
Staple Ingredients
* Tamarind juice is constructed from block tamarind concentrate sold in Indonesian stores, some supermarkets. To generate tamarind juice, discontinue a piece of the block and soak in tepid to warm water for 10 to 15 minutes. Squeeze and loosen the rest of the flesh from your seeds and strain. Use a ratio of approximately 1:4 tamarind concentrate to water.
* Coconut milk are available canned at Indonesian groceries, many supermarkets
* Galanga (also referred to as laos) powder, the ground cause of a rhizome associated with ginger.
* Kemiri or candlenut is ground and used as being a thickening agent in Indonesian food. Don't eat kemiri raw! They contain a mildly toxic substance which is destroyed by cooking.
* Kaffir lime leaves can be found frozen and dried at Indonesian food stores. The frozen ones are more flavorful.
* Terasi or shrimp paste come in Indonesian
* Sambal Oelek or raw chili paste can be found in Indonesian markets.
