Best Authentic Balinese Indonesian Satay Chicken Recipes

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SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)



Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style) image

Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.

Provided by Nagi | RecipeTin Eats

Categories     Chicken

Time 35m

Number Of Ingredients 18

1 lb / 500g chicken thigh fillets ((skinless and boneless))
2 1/2 tbsp kecap manis ((thick sweet soy sauce - see Note 1))
1 tbsp unsalted butter (, melted)
12 - 14 small bamboo skewers (, soaked in water for at least 30 minutes)
1 tbsp cooking oil ((peanut, canola, vegetable))
2 garlic cloves (, minced)
1 small or 1/2 large onion (, diced (red, brown, yellow or white))
3 birds eye chillis (, sliced (or sub with hot sauce))
1/2 cup peanut butter ((smooth or crunchy))
1 cup coconut milk ((full fat is better, but light is ok))
2 1/2 tbsp kecap manis ((Note 1))
1/2 tbsp soy sauce
1/2 tsp salt
1/4 cup crushed unsalted roasted peanuts ((buy crushed or chop your own))
1 - 2 tbsp fresh lime juice
Crushed peanuts
Lime wedges
Sliced shallots/scallions

Steps:

  • Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
  • Combine kecap manis and butter, then brush onto chicken.
  • Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
  • Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
  • Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
  • Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
  • Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

Nutrition Facts : ServingSize 46 g, Calories 66 kcal, Carbohydrate 1.4 g, Protein 8.1 g, Fat 3.2 g, SaturatedFat 1.1 g, Cholesterol 38 mg, Sodium 42 mg

CHICKEN SATAY WITH INDONESIAN PEANUT SAUCE



Chicken Satay with Indonesian Peanut Sauce image

Provided by Rachel Conners

Number Of Ingredients 25

1 "cone" piloncillo (or palm sugar*)
2 large red chili peppers, halved, seeded, and sliced
1 shallot, minced
8 cloves garlic, minced
1/2 inch fresh ginger, minced
1/2 inch fresh turmeric, minced
3 candlenuts, lightly toasted (macadamia nuts can be subbed here)
1/2 tsp coriander seed, crushed
1/4 teaspoon freshly grated nutmeg
1/4 cup vegetable oil
1/2 cup water
1/2 tsp salt
6 chicken tenders, diced
2 ½ cups raw peanuts, shelled
5 cloves garlic, sliced
3 to 5 bird's eye chili slices (depending on how spicy you want it)
2 tablespoons minced ginger
2 tablespoons palm sugar syrup
1 14 oz can coconut milk
2 tablespoons sweet soy sauce (tamari for gluten-free)
2 kafir lime leaves
1 teaspoon fresh lime juice
1 teaspoon shallots
Salt to taste
Vegetable oil (for frying)

Steps:

  • Soak satay sticks in water for about 4 hours before you plan on using them. Place the palm sugar in a saucepan and cover halfway with water. Boil down until it becomes syrupy.
  • Place all ingredients except chicken into a food processor and process until paste-like.
  • Transfer the paste into a heavy pan and simmer over medium heat for approximately 10 minutes or until water is evaporated and the mixture gets a bit darker. Take off heat and let cool slightly.
  • Combine 2 tablespoons of palm sugar syrup with the paste. Combine with chicken until chicken is completely covered, cover with plastic wrap, and refrigerate for at least 1 hour.
  • Make the peanut sauce while marinating. (recipe below)
  • After the peanut sauce is made and 1 hour (at least) has elapsed, retrieve the chicken and the skewers. Spear four pieces of meat tightly on each skewer until all the chicken has been skewered.
  • Grill over medium heat for about 10 minutes, flipping the skewers halfway through, or until the chicken is cooked through. Serve with peanut sauce.
  • While the chicken is marinating, heat a wok or saucepan with about 3 inches of vegetable oil. Fry the peanuts, garlic, chili slices, and ginger until the garlic and peanuts are golden brown.
  • Transfer the ingredients (sans oil) into either a mortar and pestle or a food processor. If using the former, grind all ingredients for about 10-15 minutes or until very finely ground and peanut-butter like. If using the latter, process all the ingredients together until they have become peanut butter.
  • Place the peanut mixture into a wok or heavy saucepan. Stir in 1/2 cup coconut milk, sweet soy sauce, palm sugar syrup, and lime leaves. Bring to a simmer and slowly add in the rest of the coconut milk. Let simmer for about 10 minutes, stirring frequently.
  • Add the lime juice and sprinkle with shallots before serving. Cover to keep hot while cooking the chicken.

INDONESIAN SATAY



Indonesian Satay image

This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.

Provided by Bunda Estherlita Suryoputro

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h

Yield 6

Number Of Ingredients 16

3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
¼ cup minced onion
1 clove garlic, peeled and minced
1 cup water
½ cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers

Steps:

  • In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
  • Preheat the grill for high heat.
  • Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g

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