Sunday, August 1, 2010

Sate Ayam/Chicken Satay

Sate Ayam

8 chicken´s leg, discard bone and skin, cut into pieces

100 ml sweet soya sauce
5 clove garlics, crushed
1 tbsp pindakaas/peanut butter
a thin slice of Ginger, crushed
8 green bird´s eye chillies, crushed

Peanut sauce:
200 g pindakaas (Erdnusspaste/Peanut butter), or ground peanut
3 clove garlics
1-2 red chillies
4 shallots
4 candle nuts
2 tbsp sugar
300 ml water
1 tbsp tamarind juice

in a large bowl, combine soy sauce, crushed garlic, ginger, green chillies and pindakaas/peanut butter. Marinade cut chicken pieces for about 1 hour, then thread four or five pieces of chicken on to skewer. Repeat with remaining skewers until all cut chicken pieces are used. Grill untill tender. Serve sate with peanut sauce, Lontong and Acar.

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