Ingredients

  • Serves 2-4 people
  • 500 g Chicken Thigh or Chicken Breast Fillets

    7 g Salt

    30 g Garlic, blended smooth

    Bamboo Skewers

    2 - 3 pc Rice Cake/Lontong

     

    For the peanut sauce 

    250 g Peanuts

    50 g Candlenut

    25 g Shallots

    15 g Garlic

    25 g Big Red Chili

    1 L Water

    14 g Salt

    25 g Brown Sugar

    70 g Sweet Soy Sauce

    30 g Sugar

     

    For dipping the skewers before grilling:

    300 g Peanut Sauce (made earlier)

    100 ml Warm Water

    50 g Sweet Soy Sauce

     

Sate Ayam Bumbu Kacang (Chicken Satay with Peanut Sauce)
Recipe Courtesy of
Asian Food Network

Sate Ayam Bumbu Kacang (Chicken Satay with Peanut Sauce)

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Who doesn’t know and love sate? One of Indonesia's must-eats, this well known grilled meat skewer can also be found in other Southeast Asian countries. Available exclusively at nighttime, this appetizing meal is often sold by roadside vendors with portable grills. For Sate Ayam Bumbu Kacang, boneless chicken pieces are marinated, skewered then grilled over burning charcoal, creating the iconic sate aroma. With a serving of rice cakes blanketed with a sweet peanut sauce and a sprinkle of crispy fried shallots, it will be an undeniably satisfying dinner.
  • Medium
  • 60 min
  • 60 min
  • 15 min
  • 3 steps
  • 13 Ingredients
  • Medium
  • 3 steps
  • 13 Ingredients
  • 60 min
  • 60 min
  • 15 min

Instructions

  1. Marinate the chicken

    • Wash the chicken, then cut it into 2 cm cubes. Marinate with salt and garlic for 30 minutes.

    • After the chicken has marinated, skewer 4 - 5 pcs of diced chicken on each skewer. Set aside the skewers or store in the refrigerator until you are ready to grill them.

    Marinate the chicken


  2. Make the peanut sauce

    • In a pan on medium heat, fry the peanuts, candlenut, shallots, garlic and big red chili until fragrant, or about 10 - 15 mins. Then remove and set aside to cool at room temperature

    • In a food processor, blend the fried ingredients until smooth.

    • In a frying pan, fry the blended paste with water and until it releases oil, or about 1 hour on medium heat, stirring constantly so it doesn't burn.

    • To the pan, add the salt, brown sugar, sweet soy sauce and sugar. Mix to combine well, ensuring the salt and sugar has dissolved. 

    • Remove from heat and set aside.

    Make the peanut sauce


  3. Grill the Sate

    • In a mixing bowl, add about 300 g of the peanut sauce, warm water and sweet soy sauce, then stir until well combined.

    • Dip the Sate (chicken skewers) into the sauce, make sure the meat is evenly coated with the sauce.

    • Grill the Sate until it's half cooked, then dip it back in the sauce and grill it until it is fully cooked.

    Grill the Sate


Plate and Serve!

  • On your serving plate, add pieces of rice cake and the grilled Sate.

  • Top with fried onions and serve with the peanut sauce on the side.

Plate and Serve!
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    Ingredients
    • Serves 2-4 people
    • 500 g Chicken Thigh or Chicken Breast Fillets

      7 g Salt

      30 g Garlic, blended smooth

      Bamboo Skewers

      2 - 3 pc Rice Cake/Lontong

       

      For the peanut sauce 

      250 g Peanuts

      50 g Candlenut

      25 g Shallots

      15 g Garlic

      25 g Big Red Chili

      1 L Water

      14 g Salt

      25 g Brown Sugar

      70 g Sweet Soy Sauce

      30 g Sugar

       

      For dipping the skewers before grilling:

      300 g Peanut Sauce (made earlier)

      100 ml Warm Water

      50 g Sweet Soy Sauce

       

    Nutrition
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