INDONESIAN - BABI & SATE AYAM BUMBU KECAP/KACANG

Indonesian - Babi & Sate Ayam Bumbu Kecap/Kacang image

Provided by Baby Kato

Time 15h

Number Of Ingredients 27

bamboo sticks
MARINADE
chicken and or pork, (cut meat into bite size cubes)
good sprinkle of garlic salt
couple dashes of ground paprika
dash of white pepper
2 tsp ground coriander seeds
2 tsp ground nutmeg
1 tsp cumin
1 tsp olive oil
2 cloves of shallots, thinly sliced
dash of soya sauce
lots of kecap manis (indonesian sweet soy sauce). you want them to be almost drowned in this.
GRILLING BASTE SAUCE
kecap manis (sweet soy sauce), this should be the dominant flavor
a dash of fish sauce
1 clove shallot, thinly sliced
juice from 1/2 lime
PEANUT DIPPING SAUCE
1 cup of roasted peanuts (or use crunchy peanut butter)
1 clove of garlic
2 cloves shallot
1 tsp ground cumin
2 tsp ground coriander seeds
1 small block of palm sugar (or replace with brown sugar)
salt, white pepper, a bit of olive oil
two freshly chopped chilies (optional)

Steps:

1. The Sticks: Remember to soak those bamboo skewers in water for at least 1 - 2 hours to prevent them from burning
2. It is best to get meat with a good amount of fat in it; the fatty bits will make the sate tender and juicy.
3. The Marinade: Cut your meat into bite sized cubes first, then add all marinating ingredients. Marinate for a few hours, or for best result, let it marinate overnight in the fridge.
4. The Skewering: The next day, stick the meat cubes with the bamboo skewers. I stick 4-5 pieces of meat cubes per sate. If you're using meat with fatty bits, mix fatty and lean meat cubes in each skewer.
5. The Grilling and Basting: Before grilling, squeeze a bit of lime juice over the sate. Grill them on a charcoal grill, which is the best scenario or simply preheat oven to 200C, place the sate sticks on a baking sheet and grill them until you see some burnt bits.
6. Peanut Sauce: Process everything in a food processor until well mixed.
7. To Serve: Place the peanut sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime. Feel free to add one of two freshly chopped chilies in the sauce. Bathe your freshly grilled sate in the sauce and serve (with steamed rice or lontong/rice cakes - optional).