Skewers of chicken/pork served with cucumbers, onions, rice cubes and a spicy peanut sauce
Serve satay with Mee Rebus, Lontong or a variety of lauk piring. For a healthier version of satay, use skinned chicken and lean pork. Tenderize the meat before marinating
600 g chicken or pork
1 stalk lemon grass (serai)
10 shallots (bawang merah)
2 tsp coriander (ketumbar) powder
1 tsp cumin (jintan putih) powder
1 tsp turmeric (kunyit) powder
1/4 tsp cinnamon or cassia (kayu manis) powder
11/2 tsp salt
2 tsp sugar
2 tbsp peanuts, roasted and ground
1 tbsp oil
2 onions or 10 shallots (bawang merah)
40 satay sticks
1 Cut the meat into small cubes and tenderize by pounding lightly.
2 Prepare the rempah. Peel then roughly chop the lemon grass (use white portion only) and shallots. Finely pound/blend all the rempah ingredients together.
3 Rinse then slice the cucumbers into bite-sized chunks. Peel then cut the onions or shallots into cubes.
1 Mix the meat and rempah in a large bowl. Marinate for at least 30 min.
2 Thread the meat using the satay sticks.
3 Grill the satay over an open charcoal flame or on the top shelf of the oven at 240°C
for 5–7 min on each side. Baste with oil on each side.
4 To serve, arrange the satay on a large plate with the cut cucumbers, onions and Nasi Tindeh (see page 166) or Ketupat.
5 Serve Satay Ayam with Peanut Satay Sauce (see page 98) and Satay Babi with *Pineapple Satay Sauce.
*Pineapple Satay Sauce
A tangy pineapple dipping sauce for pork satay
1 fresh red chilli
1/2 tbsp sugar
1 tsp kalamansi lime (limau kesturi) or lemon juice
1/4 tsp salt
1 Peel and grate the pineapple. Drain off excess juice.
2 Pound the chilli.
1 Mix all the ingredients together and let it rest for 15 min in the refrigerator.
2 Serve in individual bowls or a large serving bowl
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