Satay #Chicken #with #Peanut #Sauce
Many South East Asian countries have a model of Satay Chicken. This Indonesian model is the easiest, you possibly can get everything you wish from the supermarket and it's SO tasty. This peanut sauce is thick and chunky, no longer a skinny dipping sauce. Because I desire to DOLLOP the sauce on!
Ingredients
CHICKEN
1 lb / 500g hen thigh fillets (skinless and boneless)
2 1/2 tbsp kecap manis (thick candy soy sauce - see Note 1)
1 tbsp unsalted butter , melted
12 - 14 small bamboo skewers , soaked in water for no less than 30 minutes
PEANUT SAUCE
1 tbsp cooking oil (peanut, canola, vegetable)
2 garlic cloves , minced
1 small or 1/2 big 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 fats is better, but faded is ok)
2 1/2 tbsp kecap manis (Note 1)
1/2 tbsp soy sauce
1/2 tsp salt
1/4 cup overwhelmed unsalted roasted peanuts (buy overwhelmed or chop your own)
1 - 2 tbsp recent lime juice
GARNISH (OPTIONAL)
Crushed peanuts
Lime wedges
Sliced shallots/scallions
Instructions
CHICKEN
Cut the hen into 1.5cm/0.5" cubes. Thread onto skewers - four to 5 items per skewer.
Combine kecap manis and butter, then brush onto chicken.
Cook the skewers on a hot BBQ (outdoor grill) or at the range in a big non stick fry pan (add a dash of oil, and make certain the skewers will fit within the pan). Grill/broiler would also work.
Serve, garnished with overwhelmed peanuts, shallots and with lime wedges and Peanut Sauce at the side.
PEANUT SAUCE
Heat oil in a small saucepan over medium excessive heat. Add garlic, onion and chillis and prepare dinner for three minutes till onion is translucent.
Turn warmth down to medium, then upload peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
Use a hand-held follow puree (so the onion and chilli blends during the sauce - here is key). (See Note 2 for mixing instructions) Stir by way of overwhelmed peanuts and lime juice and simmer for 2 minutes. Allow to cool a little earlier than serving or to room temperature - it's going to thicken.
Recipe Notes:
1. Kecap Manis is a thick soy sauce that has the consistency of syrup. It could also be discovered within the Asian or sauce part of supermarkets and it's low cost - in Australia, it's $2 for a small bottle or $4 for a in actual fact big one. It tastes like candy soy sauce with smokiness, and it's a key aspect on this recipe. It's the mystery aspect in 90% of Indonesian recipes!
2. If you puree in a blender, make certain the sauce cools earlier than you mix it. Otherwise it's going to literally "explode" whilst you bounce whizzing it and sauce will splatter everywhere. I made this mistake.
3. I discover that the common recipe for Indonesian satay peanut sauce doesn't pop out delicate and wealthy such as you get at restaurants, it comes out a little gritty, adore it has desiccated coconut in it (which it does not). It could also be simply due to the fact peanuts in Australia are different. Also, it requires enormous attempt to flooring the peanuts right into a paste (food processor doesn't work). So this recipe is one I created utilizing peanut butter. It is closely flavoured with special foods so it tastes identical to what you get at restaurants.
Here is an genuine Indonesian Peanut Sauce recipe in case you desire to provide it a go: 100g roasted unsalted peanuts, 3 to 5 birds eye chillies, 50 ml kecap manis, 3 shallots/scallions, sliced and 1 tbsp lime juice. Ground all foods together, season to style then serve.
4. This recipe makes extra Peanut Sauce than you'll need. It is difficult to make a smaller batch. It is going vast with steamed vegetables and rice, and lasts for no less than every week within the fridge (it ought to final longer, but I suppose the flavour also can additionally just fade). Freshen up leftover peanut sauce with a squeeze of recent lime juice.
5. Nutrition for hen skewer only (Peanut Sauce is below).
Satay Chicken with Peanut Sauce - this Bali/indonesian model is the simplest of all South East Asian satays, a handful of foods you possibly can get from the supermarket. Thick, chunky peanut sauce!
Satay Chicken is perhaps higher recognized as Malaysian and Thai. But actually, it's originally from Indonesia. And as with all established dishes from cuisines round the world, there are many types of hen satay. I’d desire to share all of the established ones with you eventually – Thai, Malaysian or even the Singaporean version. But I idea it may possibly be best to bounce with the unique and the simplest – the Indonesian version.
When I was comparing the assorted satay hen recipes I’ve used within the past, I realised that although that they had some similarities, they're in actual fact made very differently. None are too hard, but most required many ingredients. And whilst I say many, I’m no longer exaggerating. Malaysian Satay Chicken requires 25+ foods (the one I use requires 32). The Thai model doesn’t require fairly as many, but no longer far off, especially in case you make it utilizing selfmade red curry paste (worth each ounce of effort).
However, the Indonesian model requires far less. Just as tasty simply due to the fact the special types – just different. As my sister all of the time says – “same, same…but DIFFERENT!”.
Satay Chicken with Peanut Sauce (Indonesian / Bali version) - the simplest of all South East Asian satays, a handful of foods you possibly can get from the supermarket. Thick, chunky peanut sauce!
The Peanut Sauce I use on this recipe isn't a 100 pc genuine Indonesian recipe, but with nice reason. The common Indonesian peanut sauce is made merely with peanuts, kecap manis (sweet soy sauce), chillies, shallots and lime. Not cooked, just flooring collectively right into a thick paste.
Vietnamese Rice Paper Rolls
The Peanut Sauce in my Vietnamese Rice Paper Rolls recipe would also pass vast with Chicken Satay
I am convinced that Indonesian peanuts are special to Australian peanuts. Because each single time I in actual fact have tried the common recipe, the flooring peanuts pop out form of “gritty”, like desiccated coconut. The sauce doesn't have the creaminess which you just get at Indonesian restaurants and in Indonesia (I suppose I ate satay each day whilst I was in Bali!). I tried it plenty of methods – utilizing a mortar and pestle (the common method – it’s tiring!), meals processor or even a blender stick. None worked.
For the aim of sharing this recipe with you, I tried the unique yet back and it nonetheless didn’t work. I in actual fact have a number of peanut sauce recipes I use normally – a Vietnamese one (I shared this within the Vietnamese Rice Paper Rolls recipe), a Thai one (I’ll share this one day!), a Malaysian one (which takes time to prepare dinner and is maybe one of the foremost complicated one) and this one that I made up myself. It is a mish mash of all those recipes!
This peanut sauce is made utilizing shop sold peanut butter. No, that isn't authentic. But don’t be a snob! It’s flavoured with “real” Indonesian flavours so it doesn’t style “westernised”. And it’s FAST and EASY to make.
Satay Chicken with Peanut Sauce (Indonesian / Bali version) - the simplest of all South East Asian satays, a handful of foods you possibly can get from the supermarket. Thick, chunky peanut sauce!
CHICKEN ON STICKS IS ALWAYS A GOOD THING!
Pineapple Coconut Hawaiian Chicken Skewers
Honey Sriracha Chicken Skewers
Thai Chicken Satay with Peanut Sauce
Chicken Souvlaki (Greek)
Yakitori (Japanese skewers) – on my mother’s Japanese cooking website, RecipeTin Japan!
HUNGRY FOR MORE? Subscribe to my newsletter and comply with alongside on Facebook, Pinterest and Instagram for all of the newest updates.
Satay Chicken with Peanut Sauce (Indonesian / Bali version)
Though Satay Chicken is higher recognized as Thai or Malaysian food, it in actual fact originated from Indonesia and the Indonesian model is by far the simplest. The Peanut Sauce is my very own - seek advice from the notes for why I choose this to the genuine version. It is thick so it's vast for dolloping, reasonably than a skinny dipping sauce. Satay Chicken is incredible for outside BBQ's, events and for quickly midweek meals! They also reheat in actual fact nicely within the microwave. They could also be cooked at the outside grill, at the range or underneath the grill/broiler.
Ingredients
CHICKEN
1 lb / 500g hen thigh fillets (skinless and boneless)
2 1/2 tbsp kecap manis (thick candy soy sauce - see Note 1)
1 tbsp unsalted butter , melted
12 - 14 small bamboo skewers , soaked in water for no less than 30 minutes
PEANUT SAUCE
1 tbsp cooking oil (peanut, canola, vegetable)
2 garlic cloves , minced
1 small or 1/2 big 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 fats is better, but faded is ok)
2 1/2 tbsp kecap manis (Note 1)
1/2 tbsp soy sauce
1/2 tsp salt
1/4 cup overwhelmed unsalted roasted peanuts (buy overwhelmed or chop your own)
1 - 2 tbsp recent lime juice
GARNISH (OPTIONAL)
Crushed peanuts
Lime wedges
Sliced shallots/scallions
Instructions
CHICKEN
Cut the hen into 1.5cm/0.5" cubes. Thread onto skewers - four to 5 items per skewer.
Combine kecap manis and butter, then brush onto chicken.
Cook the skewers on a hot BBQ (outdoor grill) or at the range in a big non stick fry pan (add a dash of oil, and make certain the skewers will fit within the pan). Grill/broiler would also work.
Serve, garnished with overwhelmed peanuts, shallots and with lime wedges and Peanut Sauce at the side.
PEANUT SAUCE
Heat oil in a small saucepan over medium excessive heat. Add garlic, onion and chillis and prepare dinner for three minutes till onion is translucent.
Turn warmth down to medium, then upload peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
Use a hand-held follow puree (so the onion and chilli blends during the sauce - here is key). (See Note 2 for mixing instructions) Stir by way of overwhelmed peanuts and lime juice and simmer for 2 minutes. Allow to cool a little earlier than serving or to room temperature - it's going to thicken.
Recipe Notes:
1. Kecap Manis is a thick soy sauce that has the consistency of syrup. It could also be discovered within the Asian or sauce part of supermarkets and it's low cost - in Australia, it's $2 for a small bottle or $4 for a in actual fact big one. It tastes like candy soy sauce with smokiness, and it's a key aspect on this recipe. It's the mystery aspect in 90% of Indonesian recipes!
2. If you puree in a blender, make certain the sauce cools earlier than you mix it. Otherwise it's going to literally "explode" whilst you bounce whizzing it and sauce will splatter everywhere. I made this mistake.
3. I discover that the common recipe for Indonesian satay peanut sauce doesn't pop out delicate and wealthy such as you get at restaurants, it comes out a little gritty, adore it has desiccated coconut in it (which it does not). It could also be simply due to the fact peanuts in Australia are different. Also, it requires enormous attempt to flooring the peanuts right into a paste (food processor doesn't work). So this recipe is one I created utilizing peanut butter. It is closely flavoured with special foods so it tastes identical to what you get at restaurants.
Here is an genuine Indonesian Peanut Sauce recipe in case you desire to provide it a go: 100g roasted unsalted peanuts, 3 to 5 birds eye chillies, 50 ml kecap manis, 3 shallots/scallions, sliced and 1 tbsp lime juice. Ground all foods together, season to style then serve.
4. This recipe makes extra Peanut Sauce than you'll need. It is difficult to make a smaller batch. It is going vast with steamed vegetables and rice, and lasts for no less than every week within the fridge (it ought to final longer, but I suppose the flavour also can additionally just fade). Freshen up leftover peanut sauce with a squeeze of recent lime juice.
5. Nutrition for hen skewer only (Peanut Sauce is below).
Satay Chicken with Peanut Sauce - this Bali/indonesian model is the simplest of all South East Asian satays, a handful of foods you possibly can get from the supermarket. Thick, chunky peanut sauce!
Satay Chicken is perhaps higher recognized as Malaysian and Thai. But actually, it's originally from Indonesia. And as with all established dishes from cuisines round the world, there are many types of hen satay. I’d desire to share all of the established ones with you eventually – Thai, Malaysian or even the Singaporean version. But I idea it may possibly be best to bounce with the unique and the simplest – the Indonesian version.
When I was comparing the assorted satay hen recipes I’ve used within the past, I realised that although that they had some similarities, they're in actual fact made very differently. None are too hard, but most required many ingredients. And whilst I say many, I’m no longer exaggerating. Malaysian Satay Chicken requires 25+ foods (the one I use requires 32). The Thai model doesn’t require fairly as many, but no longer far off, especially in case you make it utilizing selfmade red curry paste (worth each ounce of effort).
However, the Indonesian model requires far less. Just as tasty simply due to the fact the special types – just different. As my sister all of the time says – “same, same…but DIFFERENT!”.
Satay Chicken with Peanut Sauce (Indonesian / Bali version) - the simplest of all South East Asian satays, a handful of foods you possibly can get from the supermarket. Thick, chunky peanut sauce!
The Peanut Sauce I use on this recipe isn't a 100 pc genuine Indonesian recipe, but with nice reason. The common Indonesian peanut sauce is made merely with peanuts, kecap manis (sweet soy sauce), chillies, shallots and lime. Not cooked, just flooring collectively right into a thick paste.
Vietnamese Rice Paper Rolls
The Peanut Sauce in my Vietnamese Rice Paper Rolls recipe would also pass vast with Chicken Satay
I am convinced that Indonesian peanuts are special to Australian peanuts. Because each single time I in actual fact have tried the common recipe, the flooring peanuts pop out form of “gritty”, like desiccated coconut. The sauce doesn't have the creaminess which you just get at Indonesian restaurants and in Indonesia (I suppose I ate satay each day whilst I was in Bali!). I tried it plenty of methods – utilizing a mortar and pestle (the common method – it’s tiring!), meals processor or even a blender stick. None worked.
For the aim of sharing this recipe with you, I tried the unique yet back and it nonetheless didn’t work. I in actual fact have a number of peanut sauce recipes I use normally – a Vietnamese one (I shared this within the Vietnamese Rice Paper Rolls recipe), a Thai one (I’ll share this one day!), a Malaysian one (which takes time to prepare dinner and is maybe one of the foremost complicated one) and this one that I made up myself. It is a mish mash of all those recipes!
This peanut sauce is made utilizing shop sold peanut butter. No, that isn't authentic. But don’t be a snob! It’s flavoured with “real” Indonesian flavours so it doesn’t style “westernised”. And it’s FAST and EASY to make.
Satay Chicken with Peanut Sauce (Indonesian / Bali version) - the simplest of all South East Asian satays, a handful of foods you possibly can get from the supermarket. Thick, chunky peanut sauce!
CHICKEN ON STICKS IS ALWAYS A GOOD THING!
Pineapple Coconut Hawaiian Chicken Skewers
Honey Sriracha Chicken Skewers
Thai Chicken Satay with Peanut Sauce
Chicken Souvlaki (Greek)
Yakitori (Japanese skewers) – on my mother’s Japanese cooking website, RecipeTin Japan!
HUNGRY FOR MORE? Subscribe to my newsletter and comply with alongside on Facebook, Pinterest and Instagram for all of the newest updates.
Satay Chicken with Peanut Sauce (Indonesian / Bali version)
Though Satay Chicken is higher recognized as Thai or Malaysian food, it in actual fact originated from Indonesia and the Indonesian model is by far the simplest. The Peanut Sauce is my very own - seek advice from the notes for why I choose this to the genuine version. It is thick so it's vast for dolloping, reasonably than a skinny dipping sauce. Satay Chicken is incredible for outside BBQ's, events and for quickly midweek meals! They also reheat in actual fact nicely within the microwave. They could also be cooked at the outside grill, at the range or underneath the grill/broiler.
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