A good chicken satay is one I can really appreciate. At least, when its authentic. Today, I tell you guys about my recipe for Saté Ajam. I love to bbq, but don’t think I will get the BF to go outside and bbq with the stormy autumn weather present. So as I was craving some, I had to come up with an indoor version.
This chicken satay is perfect to combine with a Nasi Goreng, but also with Lontong (Indonesian sticky rice) or Petjil (Indonesian steamed vegetable dish) served with some peanut sauce. Today, I cooked a lunch dish for the boys from Koken met aanbiedingen, served with a sweet and sour cucumber salad and freshly baked bread. Selamat makan!
Recipe for Chicken satay with a sweet and sour cucumber salad
Chicken (tigh) filet – 400 gr
8 TBsp Kecap Manis
1/2 medium onion – chopped up finely
1 clove of garlic – grated
1 TBsp of olive oil
Cut up the chicken in to equal sized pieces.
Let it marinate for at least 15 minutes. I usually marinate mine a night before.
Thread chicken onto skewers.
Heat up a cooking pan and fry the chicken satays for about 6 minutes until they are cooked through completely.
1/2 medium onion – chopped up
1 clove of garlic
2 TBsp of water
Salt and pepepr
In a pan, add 1 TBsp of olive oil and fry your onions until they turn golden brown. Be careful not to burn them.
When golden brown, add in the garlic for half a minute.
Add in the kecap manis and bring to boil.
Season with salt and pepper.
Finish of by adding in the water and stir to combine.
Pour in to a small bowl.For the Cucumber salad
5 TBsp of vinegar
3 TBsp of sugar
1 tsp of salt
1 chili pepper
1/2 medium onion – sliced
Cut up your cucumber in two parts and cut up each part in two.
In bowl, combine vinegar, sugar and salt and mix wel until everything as dissolved.
Cut up the chili peper in to slices and add to the dressing together with the onion.
Pour the dressing over the cucumber and let it marinade.
Serve the bread with the cucumber salad and the chicken satay with the kecap sauce and some fried shallots.