Best Indonesian Satay Recipes

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)

Steps:

• Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
• Soak wooden skewers in water to prevent burning during cooking.
• Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
• Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
• Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

INDONESIAN PORK SATAY

Steps:

• In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
• Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
• Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
• Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

INDONESIAN SATAY

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.

INDONESIAN SATAY

Steps:

• For the satay: Cut the chicken into 1-inch cubes.
• Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
• For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
• Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
• For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
• Prepare a grill or grill pan for high heat. Brush the grill with oil
• Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN

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.

GRILLED INDONESIAN CHICKEN SATAY

Steps:

• Soak wooden skewers in water for at least 30 minutes.
• Thread chicken or pork onto skewers.
• Season both sides with salt, pepper and garlic powder.
• Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
• Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

INDONESIAN PORK SATAY

Steps:

• In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter and mix again.
• Place pork cubes in large resealable bag and pour mixture over meat. Marinate in the fridge for 6 hours or overnight.
• Preheat grill to medium heat. Remove pork cubes from bag and thread onto skewers. In small saucepan, boil the marinade for 5 minutes. Reserve a small amount for basting and set the remainder aside to serve as a dipping sauce.
• Lightly oil preheated grill. Grill for 10-15 minutes, or until well-browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

INDONESIAN BEEF SATé (SATAY) WITH SWEET SOY SAUCE

Steps:

• Combine all marinade ingredients and purée in blender or food processor.
• Allow beef to marinate in this mixture for at least 2 hours.
• Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven.
• Mix together sauce ingredients, and serve skewers with dipping sauce and rice.

SPICY INDONESIAN PORK SATAY (OR CHICKEN)

Steps:

• One day ahead; in a food processor process garlic cloves, green onion, ginger, peanut butter, lemon juice, honey, soy sauce, coriander seed, dried red pepper flakes and black pepper until almost smooth.
• Add in chicken broth and butter; process until blended (about 6 seconds).
• Place the pork cubes in a large glass bowl, then pour the marinade on top; toss with a spoon to coat pork with marinade.
• Cover and refrigerate for 8-24 hours, tossing a few times during chilling time (this can also be done in a large resealable plastic bag).
• Set grill to medium heat.
• Remove the pork from the bowl (do not discard marinade).
• Thread the pork cubes onto skewers.
• Place the marinade into a small saucepan and boil for 5 minutes.
• Grill the skewers for 10-15 minutes or until browned, basting with the cooked marinade frequently with cooking.
• Serve with desired dipping sauce and cooked rice.

INDONESIAN CHICKEN SATAY

Steps:

• Heat grill.
• In small bowl, combine all ingredients except chicken; mix until smooth.
• Loosely thread chicken strips onto four 12 inch skewers.
• When ready to grill, place chicken on grill over medium heat .
• Brush chicken with peanut butter mixture.
• Cook 8 to 10 minutes or until chicken is no longer pink in center, turning once and brushing with peanut butter mixture.

INDONESIAN-STYLE TOFU SATAY

Steps:

• press the tofu to remove excess moisture (place it in a shallow dish, place a plate over it and one or two 16 oz cans on top of that. Let it stand until the excess liquid has drained from the tofu, 15-30 min.).
• cut tofu into 3/4 inches cubes and arrange on 6 skewers. Place in single layer in baking dish.
• Process remaining ingredients, except green onions, in food processor or blender until smooth.
• Pour over tofu kabobs and refrigerate, covered, 1 hours Drain, reserving marinade.
• bake tofu kabobos at 4oo degrees for 20 minute Mix green onions into reserved marinade and serve with kabobs.

INDONESIAN CHICKEN SATAY

Steps:

• For Sauce: Puree first 10 ingredients in blender until smooth. Heat oil in heavy small saucepan over medium-high heat. Add sauce; simmer until thickened and reduced to 2 cups, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate.) For Chicken Combine first 7 ingredients in large bowl. Add chicken and toss to coat. Cover and refrigerate one hour. Prepare barbecue (Medium-high heat). Thread chicken onto skewers. Transfer 1/2 cup satay sauce to small bowl; brush some of sauce over chicken. Bring remaining sauce to simmer over low heat. Grill chicken until cooked through, turning frequently and basting with sauce from bowl, about 6 minutes total. Transfer chicken skewers to plates, serving satay sauce alongside.

INDONESIAN LAMB SATAY WITH SPICY PEANUT SAUCE

Steps:

• TO MAKE THE MARINADE: In a food processor or blender combine the marinade ingredients and process until smooth.Trim the lamb of any excess fat or sinew. Cut the loins crosswise (against the grain) in 1/2 inch slices. Place the slices in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning occasionally.TO MAKE THE SAUCE: In a medium sauté pan over medium high heat, warm the vegetable oil. Add the red curry paste, cumin and lemongrass, stirring to release their fragrance, about 10 seconds. Add the peanut butter, coconut milk and 1/2 cup water. Mix well. Add the soy sauce, live juice, and sugar. Stir. Lower heat to a simmer and cook for 1 to 2 minutes. Set aside.Remove the lamb from the bag and discard the marinade. Thread the lamb slices lengthwise on the skewers. Just before you grill the lamb, gently reheat the sauce whisk in a little coconut or water, if needed, to thin it. Grill the lamb over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve hot with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

INDONESIAN SATAY

Steps:

• Combine ingredients for marinade. Mix thoroughly with meat (better to have more marinade and have it soupy than have it be too dry). Cover and refrigerate for 3-12 hours. Thread meat on wooden skewers that have been soaked in water at least 1/2 hour. Grill 3-4 minutes on each side. Serve with cucumber salad and peanut sauce.