Satay or sate is a very well-known meals in Indonesia with a wealthy wide range among Indonesia’s different cultural groups’ cooking art. Satay is a commonly well known bowl in almost all areas across the country. Consequently, many modifications have been designed throughout the Indonesian Islands. Satay may have started in Java, but it is also well-known in many other South eastern China, such as: Malaysia, Singapore, and Thailand, as well as in The Holland which was affected through its former cities. Satay can be acquired from a traveling satay source, from a street-side tent-restaurant, in an upper-class eating place, or during conventional party feasts.
Satay or satisfy is a bowl made up of sections or pieces of dice-sized various meats (chicken, mutton, meat, seafood, etc.) on bamboo bedding skewers. These are prepared or barbecued over a wooden or cooking flame, then provided with various delicious herbs (depends on satay formula variants). Chicken Satay (Sate Ayam) is the most typical recipes you will discover quickly in Indonesia. It’s via the isle of Madura, East Java.
Ingredients :
- 1/2 kg boneless Poultry, take off the skin and cut the various meats in 2 cm cubes
- 3 tbsps lovely soy marinade (kecap manis)
- 1 tbsp squezeed lime juice
- 1 tsp. of salt
- 1 tsp. of sugar
- Bamboo Skewers
Method :
- Marinate the chicken with salt and sugar. Keep it for 1 hour.
- Line the chicken pieces onto satay skewers. Spread with calcium or freshly squeezed orange juice.
- Fry the chicken skin to get the oil from it.
- Sweep the chicken with chicken oil and then barbeque grill the satay over hot cooking. When the chicken is 50 percent done, brush again with the oil and black lovely soy products marinade. Proceed cooking until the various meats is cooked.
- Provide with peanut marinade and simply grain (nasi putih) or compacted grain (lontong)
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