Indonesian Babi Sate Ayam Bumbu Kecapkacang Recipes

Steps:

• Cut the pork up, into cubes.
• Make a marinade from the remaining ingredients.
• Add the meat and leave to marinate for 30 minutes minimum.
• Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
• Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
• Baste with the remaining marinade during cooking.

Steps:

• 1. The Sticks: Remember to soak those bamboo skewers in water for at least 1 - 2 hours to prevent them from burning
• 2. It is best to get meat with a good amount of fat in it; the fatty bits will make the sate tender and juicy.
• 3. The Marinade: Cut your meat into bite sized cubes first, then add all marinating ingredients. Marinate for a few hours, or for best result, let it marinate overnight in the fridge.
• 4. The Skewering: The next day, stick the meat cubes with the bamboo skewers. I stick 4-5 pieces of meat cubes per sate. If you're using meat with fatty bits, mix fatty and lean meat cubes in each skewer.
• 5. The Grilling and Basting: Before grilling, squeeze a bit of lime juice over the sate. Grill them on a charcoal grill, which is the best scenario or simply preheat oven to 200C, place the sate sticks on a baking sheet and grill them until you see some burnt bits.
• 6. Peanut Sauce: Process everything in a food processor until well mixed.
• 7. To Serve: Place the peanut sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime. Feel free to add one of two freshly chopped chilies in the sauce. Bathe your freshly grilled sate in the sauce and serve (with steamed rice or lontong/rice cakes - optional).

Steps:

• PREPARE THE CHICKEN: Remove the tendon from each chicken breast half. Separate the fillet from each breast by lifting the end of the fillet and pulling it toward you. With a chef's knife, cut each fillet in half lengthwise. Cut each breast into 7 thin strips on the diagonal, the same size as the strips of fillet.
• Finely chop the shallots and garlic. Put all the marinade ingredients in a large bowl. Mix together with a metal spoon.
• Add the chicken strips and mix until well coated. Cover with plastic wrap and refrigerate at least 3 hours or up to 12.
• MAKE THE PEANUT SAUCE: Heat the oil in a frying pan. Add the peanuts and cook, stirring constantly, until browned, 3-5 minutes. Transfer the peanuts to a food processor.
• Cut the onion into pieces and add to the food processor with the garlic, hot pepper flakes, ginger, brown sugar and lemon juice. Puree the mixture until very smooth, scraping the bowl with the spatula as necessary.
• Blend in the hot water, adding enough to make a pourable sauce that coats he back of a spoon. Transfer the sauce to a saucepan, heat to boiling, and simmer 2 minutes, stirring constantly. Take care as the sauce will easily scorch. Season to taste. Remove from heat and keep warm.
• PREPARE AND COOK THE KEBABS. About 30 minutes before cooking, soak bamboo skewers. Heat the broiler. Thread the chicken strips onto the skewers accordion-style, using three strips per skewer and slightly twisting the strips as you thread them. Brush the broiler rack with oil. Arrange the chicken kebabs on the rack.
• Broil the kebabs 2-3 inches from the heat until the chicken is browned, 2-3 minutes. Turn and brown the other side 2-3 minutes.
• Arrange the kebabs on individual plates and serve with the warm peanut sauce. Accompany with a rice pilaf for a more substantial meal.