Best Balinese Chicken Satay Recipes

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN

Authentic Balinese Indonesian Satay Chicken image

This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!

Provided by Natalia 3

Categories Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

500 g cubed chicken breasts
24 bamboo skewers
2 teaspoons tamarind paste
2 tablespoons warm water
3 garlic cloves
4 peeled shallots
1 teaspoon coriander seed
1/4 cumin seed
1/2 teaspoon salt
1 1/2 tablespoons oil (groundnut or sunflower oil will do)
2 tablespoons oil
3 red finger-length chilies
3 garlic cloves, minced
200 g unsalted peanuts, dry roasted and skinned
1/2 teaspoon salt
3 tablespoons palm sugar or 3 tablespoons brown sugar
250 ml hot water

Steps:

Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

Nutrition Facts : Calories 703.2, Fat 51.7, SaturatedFat 9.4, Cholesterol 80, Sodium 673.9, Carbohydrate 29.6, Fiber 3.6, Sugar 11.9, Protein 35.4

BALINESE CHICKEN SATAY

Balinese chicken satay image

An aromatic satay from the Four Seasons Cooking School in Jimbaran - serves 6 as a starter, 4 as a main

Provided by Good Food team

Categories Dinner, Lunch, Starter, Supper

Time 50m

Yield Makes about 12 skewers

Number Of Ingredients 13

Ingredients

3 shallots
3 or 4 garlic cloves
25g root ginger , peeled
2 small red or 1 large plump red chilli
1 tbsp vegetable or groundnut oil
½ tsp each ground turmeric , ground white pepper and ground coriander
¼ tsp ground nutmeg
pinch ground cloves
500g pkt minced chicken (or lamb)
2 fresh (or freeze dried) lime leaves , cut into fine strips with scissors
1 tbsp unsweetened desiccated coconut or 25g/1oz block creamed coconut, grated
12 lemongrass stalks (or wooden skewers)
banana leaves , optional

Steps:

Thinly slice then finely chop the shallots, garlic and ginger. Now finely chop the chilli, including the seeds. This amount of chilli gives a spicy but not too fiery kick to the chicken satay, but discard the seeds if you don't like the heat.
Heat the oil in a frying pan over a low heat. Add the shallots, garlic, ginger and chillies and fry for 1-2 minutes just to soften. Pour in a couple of tablespoons of water to soften, then stir in the spices (and freeze-dried lime leaves, if using) and fry for a minute.
Remove the pan from the heat, let the mixture cool down, then blend to a paste with a pestle and mortar, using an up-and-down motion with the pestle. It will take several minutes to make a soft paste.
Mix the spice paste, the coconut and, if using, the shredded fresh lime leaves with the minced chicken. Season with salt.
Break off pieces of the mixture the size of a large walnut. For each, flatten into a round and lay a lemongrass stalk or wooden skewer in the centre. Mould around the bulbous end of the stalk (or skewer), working it so it goes about 8cm up it.
Rough up the surface a little with your fingers so that the meat is not completely smooth and has some texture, then set aside while you shape the rest of the skewers. Brush each skewer with extra oil.
Cook the skewers on a preheated BBQ, griddle pan or grill for 8-10 minutes, turning several times. Serve on banana leaves.

Nutrition Facts : Calories 129 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 19 grams protein, Sodium 0.17 milligram of sodium

BALINESE CHICKEN SATAY

Balinese Chicken Satay image

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Number Of Ingredients 21

Ingredients

6 shallots, peeled and minced
3 cloves garlic, minced
2 fresh red chile peppers, stems removed and coarsely chopped
2 tablespoons minced lemongrass
1 teaspoon fresh turmeric, coarsely chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground nutmeg
1/4 teaspoon freshly ground pepper, plus more to taste
1/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon dried shrimp paste
1/4 teaspoon sugar
1 pound uncooked light and dark chicken meat, minced
1 tablespoon grated coconut
2 fresh lime leaves, finely chopped
1 medium cucumber, peeled and sliced, for garnish
1 red onion, peeled and sliced into rings, for garnish
1/4 pound jicama, peeled and cut into matchsticks, for garnish
12 pieces pickled garlic, for garnish
4 leaves escarole or frisee, for garnish
Satay Peanut Sauce

Steps:

Make the spice paste: Place shallots, minced garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree until a rough paste forms.
In a large bowl, mix the spice paste with minced chicken, grated coconut, and lime leaves.
Heat a grill or grill pan to hot. Mold approximately 1 1/2 ounces chicken mixture on the end of a wooden skewer, and grill until cooked through, 2 to 3 minutes per side. Taste for seasoning, and adjust the chicken mixture with salt and pepper as necessary.
Place remaining chicken mixture on ends of skewers, and grill.
To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side.