CHICKEN SATAY (SATE AYAM)
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with fish.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Grill Peanut Nut Chicken Dinner Chile Pepper Garlic Soy Sauce
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak 14 medium bamboo skewers for 30 minutes in cold water.
- To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste-you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.
- Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.
- Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
- To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or broil for 3 minutes on each side, or until completely cooked through.
- Meanwhile, scrape the leftover marinade into a small saucepan. Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.
SAUCY INDONESIAN CHICKEN
This was on a recipe card I found in my recipe cabinet. I tweaked it a little, so I'll post it the way I made it. It is spicey, and great on these awful cold nights!
Provided by Sara 76
Categories Chicken
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Combine turmeric, salt, ginger, pepper, cayenne, peanut butter, coriander, and water. Mix to a paste.
- Sauté onions & garlic in a little olive oil until tender. Add the peanut butter paste, sauté 2 minutes.
- Remove from heat. Combine well with chicken. Refrigerate in a covered bowl for at least 1 hour. (I left mine overnight, and the flavors were awesome).
- In a large pan, bring the coconut to the boil. Add chicken pieces, paste, and lemon rind. Stir until all combined. Reduce the heat and simmer for 20 minutes.
- Remove the chicken pieces from the pan, and place under the grill until browned. Spoon remaining sauce over the chicken to serve.
- We served this with a garden salad, but next time I'm thinking of cutting the chicken smaller, and stirring some Singapore noodles through.
INDONESIAN CHICKEN IN GALANGAL-TOMATO SAUCE
A spicy-sweet chicken dish that has a very unique flavor from the galangal root. Galangal can be hard to find, so ginger makes a decent substitute. The dish will taste different though, and the peppery-pine flavor of the galangal is what really makes the chicken taste special.
Provided by rpgaymer
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Using a mortar & pestle (or a food processor), grind the shallots, garlic, habanero pepper, galangal, lemon grass, turmeric, and macadamia nuts into a paste.
- Heat the oil in a wok over medium-high heat, then stir in the spice paste and fry until fragrant, about 1 minute. Add the fish sauce and sugar and stir for 3-4 minutes, or until the paste starts to brown.
- Add the tomato sauce, cilantro, and lime sauce and cook for 8 more minutes, stirring often.
- Stir in the shredded chicken, and cook until heated through, Serve over brown rice.
CREAMY MUSHROOM CHICKEN
I call this meal "the easy chicken fixin'"...and love it that the leftovers are equally delicious heated up in the microwave. My husband, Tim, and I spend a lot of time riding horses and playing Cowboy Polo in summer. We are extra busy now since we just had our first child, Shelby.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with pepper. In a large skillet over medium heat, brown chicken in oil until a thermometer reads 170°. Remove to a serving platter and keep warm. , In the same skillet, saute mushrooms in butter until tender. Sprinkle with flour and stir until coated. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Remove from the heat; stir in 1/2 cup cheese. Pour over chicken. Sprinkle with parsley and remaining cheese. Serve with pasta.
Nutrition Facts : Calories 309 calories, Fat 19g fat (9g saturated fat), Cholesterol 97mg cholesterol, Sodium 338mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)
I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!
Provided by lenakurniasih
Categories World Cuisine Recipes Asian Indonesian
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
- Soak wooden skewers in water to prevent burning during cooking.
- Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
- Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
- Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.
Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g
ERIN'S INDONESIAN CHICKEN
This is an all time favorite that has lasted me from grade school through adulthood. I've served it to just about everyone I know and have received nothing but rave reviews!
Provided by ERINPETERSON
Categories World Cuisine Recipes Asian Indonesian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
- Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
- Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
- Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.
Nutrition Facts : Calories 530.3 calories, Carbohydrate 58.1 g, Cholesterol 59.4 mg, Fat 18.6 g, Fiber 6.4 g, Protein 35.4 g, SaturatedFat 3.8 g, Sodium 322 mg, Sugar 7.8 g
INDONESIAN CHICKEN
Very simple to make, with a curry sauce that is typical of southeast Asia. It is a little spicy, but if you like it more so, just increase the sambal oelek when preparing.
Provided by PalatablePastime
Categories Curries
Time 6h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Brown chicken in oil in skillet over med/high heat.
- Place chicken in crockpot with lemongrass (or lemon zest).
- Drain all oil except 1 tbsp from pan.
- Over medium heat, cook onions until soft.
- Add ginger, garlic, almonds, coriander, and turmeric, cooking until spices are fragrant.
- Stir in coconut milk.
- Pour mixture in food processor or blender and process until smooth.
- Pour puree over chicken in the crockpot.
- Cover crockpot and cook on low for 6-8 hours or on high for 3-4 hours or until chicken is cooked through.
- Using a slotted spoon, gather lemongrass from crockpot, and discard.
- Stir together soy sauce, brown sugar, and sambal oelek in a small bowl and add to chicken.
- Serve chicken with steamed jasmine rice, if desired.
Nutrition Facts : Calories 868.3, Fat 57.8, SaturatedFat 28.5, Cholesterol 217.9, Sodium 459.6, Carbohydrate 12.4, Fiber 1.8, Sugar 3.8, Protein 74.9
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