Sate is a dish that has made Indonesia famous in the world of culinary arts. Its story begins with the cleverness of Javanese traders in the 19th century. They ingeniously transformed pieces of meat into sate, skewered them onto bamboo sticks, and grilled them to perfection. They then complemented it with a delicious and savory peanut sauce.
The uniqueness of sate lies in its distinctive taste and variety of types. Chicken sate and goat sate are the most beloved throughout Indonesia. The tender meat, infused with flavorful spices, along with the rich peanut sauce, makes it a dish that's hard to forget.
The process of state spreading is also fascinating to follow. Initially popular only in Java, through trade and the migration of Javanese people, the state spread across the entire archipelago. Furthermore, sate has now become part of Indonesian cuisine recognized globally.
However, there are differences in preferences between the various types of sate. Chicken sate is a favorite due to its tender meat and suitability with various sauces. On the other hand, goat sate has fewer enthusiasts perhaps due to the distinctive taste of goat meat that some may only enjoy. Nonetheless, for adventurous meat lovers, goat sate remains an intriguing option to try. This time, internewshub will provide a recipe for making chicken sate along with tips and tricks.
Sate ayam recipes
Material :
800 gr peanuts
Nine cloves of garlic
Nine cloves of shallots
9 bar candlenuts
One thumb of ginger
9 pcs red chilies
150 gr brown sugar
2 tsp salt
1/2 tsp MSG
How to make Indonesian recipes :
1. Heat the oil; add nine cloves of garlic, nine shallots, nine candlenuts, and one thumb of ginger, then fry until fragrant. And make sure the candlenuts are cooked until they are brownish yellow. And before lifting, add the red chilies. Then, remove and set aside. And add lime leaves to make it fragrant
2. Fry peanuts until cooked
3. Blend all the ingredients above using a chopper. Add a little water when grinding, making grinding the peanuts and chilies easier.
4. Put 2000 cc of water into the pan and add the ingredients that we have pureed. Then, stir it.
5. Add 1000 cc of water and stir at a slow speed. Then, reduce the heat. Keep stirring so that the nuts don't clump.
6. Add salt and brown sugar, then stir again. Then, stir gently until the peanut sauce is oily. This functions so that the resulting taste is more savory and our satay seasoning stays fresh. Cooking the satay spices until they are oily takes approximately 1 hour.
7. When it's cooked, remove from heat and serve. So, if you want to store it, try storing it when the peanut sauce is cold
The correct way to grill chicken satay :
1. Prepare raw satay that has been skewered on a stick. This is satay that is truly raw and not boiled first. The goal is to ensure that the fat in the chicken does not disappear when it is grilled raw. And if you choose to boil the satay first, the fragrant aroma of the satay may disappear. Well, here, Internewshub uses three meat parts: the bottom part has meat, the middle part has chicken skin, and the top part has longer meat, which functions as a holder for the satay.
2. Raw satay, then add peanut sauce. Oh yes, don't include the oil in the peanut sauce because the oil seasoning produced will cause a lot of smoke. And much of the smoke comes from the oil and not the satay. And if you do this, the satay you produce will taste like smoke if you don't throw away the peanut oil. And if you follow the oil, the satay will not bind to the spices so that it will be slippery.
3 Then add the satay spices to the satay, and don't add too much at once because it is useful for grilling the half-cooked satay for the first time. And in the second baking stage, we will season the satay again.
4. Prepare the soy sauce and pour it onto the satay. For the peanut sauce, use just a little, but you can put more soy sauce. Then you stir it. If the satay seasoning is evenly distributed, you can grill it. However, you should only grill it half-cooked or not let it dry so that later, when you season it again, the satay spices can bind to the satay, and the satay looks fatter. When it's half-cooked, could you remove it from the heat? Oh yes, here is some information on choosing pretty cheap soy sauce. Because cheap soy sauce usually tastes bitter after being burned.
5. Add peanut sauce to the half-baked satay. However, Internewshub doesn't use soy sauce, so the satay looks fatter. Instead, it tries to make the peanut sauce manageable and keep the oil in the peanut sauce from getting involved. Because if there is oil, the spices will not bind to the satay. Try to add more peanut sauce.
6. If your fire or charcoal is big and, your fan is fast, and you add lots of peanut sauce, it will automatically minimize the chance of the satay burning. Then grill the satay until cooked.