Homemade Sate Ayam with Rich Peanut Sauce and Sweet Chili Sauce by Sii Trias💓
Indulge in the vibrant flavors of Indonesian cuisine with this recipe for Sate Ayam, or chicken satay, a popular dish that combines succulent marinated chicken with a rich, nutty peanut sauce and a zesty sweet chili sauce. Whether you’re hosting a gathering or simply looking to add a touch of exotic flair to your dinner table, this recipe is sure to impress. Follow the detailed instructions below to create a delightful culinary experience right in your own kitchen.
Ingredients
For the Chicken Satay:
- 2 kg boneless chicken, cut into bite-sized cubes (adjust the seasoning proportionally if making a smaller batch)
- Satay Marinade:
- 12 cloves garlic, peeled
- 1 tablespoon fine salt
- 100 ml sweet soy sauce (kecap manis)
- 100 ml fresh cooking oil
- 1 tablespoon tomato ketchup
For the Peanut Sauce:
- 250 grams roasted peanuts
- 8 cloves garlic, lightly fried
- 50 grams palm sugar, finely chopped
- 100 ml water
- 100 ml sweet soy sauce (kecap manis)
- 1 teaspoon heaping fine salt
- Optional: Fried bird’s eye chilies (cabe rawit) for added heat
For the Sweet Chili Sauce:
- Sliced bird’s eye chilies, tomatoes, and shallots (quantity to taste)
- 100 ml sweet soy sauce (kecap manis)
- 25 ml water
Instructions
1. Preparing the Chicken Satay:
-
Cut the Chicken:
- Begin by cutting the boneless chicken into bite-sized cubes. For uniform cooking, ensure the pieces are of similar size.
-
Skewer the Chicken:
- Thread the chicken pieces onto skewers. If using wooden skewers, soak them in water beforehand to prevent burning during grilling.
-
Prepare the Marinade:
- In a blender or food processor, combine the garlic cloves and fine salt, blending until smooth. Add the sweet soy sauce, fresh cooking oil, and tomato ketchup. Blend again until all ingredients are well incorporated.
-
Marinate the Chicken:
- Rub the marinade generously over the chicken skewers, ensuring each piece is well-coated. Allow the chicken to marinate for at least 30 minutes, though longer is preferable for deeper flavor.
-
Grill the Chicken:
- Preheat your grill or barbecue. Grill the chicken skewers over charcoal, turning occasionally to ensure even cooking and a nicely charred exterior. Brush the skewers with any remaining marinade during grilling to enhance flavor and moisture.
2. Making the Peanut Sauce:
-
Blend the Ingredients:
- Place the roasted peanuts, fried garlic, palm sugar, water, sweet soy sauce, and salt into a blender. Blend until smooth. If the mixture is too thick, you can add a bit more water to reach your desired consistency.
-
Cook the Sauce:
- Transfer the blended mixture to a pan. Cook over medium heat, stirring frequently to prevent sticking, until the sauce begins to bubble and thicken. Adjust the seasoning to taste, and if you prefer a spicy kick, add some finely chopped fried bird’s eye chilies.
-
Finish and Set Aside:
- Once the sauce has thickened and developed a rich flavor, remove from heat and set aside to cool.
3. Preparing the Sweet Chili Sauce:
-
Prepare the Vegetables:
- Finely slice the bird’s eye chilies, tomatoes, and shallots according to your taste preference for heat and flavor.
-
Combine Ingredients:
- In a small bowl, mix the sliced vegetables with sweet soy sauce and water. Stir well to combine.
-
Adjust and Serve:
- Taste the sauce and adjust the seasoning if necessary. Let it sit for a few minutes to allow the flavors to meld together before serving.
4. Serving:
- Arrange the grilled chicken satay on a platter. Serve alongside the creamy peanut sauce and the zesty sweet chili sauce. Enjoy the interplay of flavors and textures, from the smoky, tender chicken to the rich, nutty sauce and the tangy, spicy condiment.
This homemade Sate Ayam with peanut sauce and sweet chili sauce, inspired by Sii Trias, promises to deliver an authentic taste of Indonesia right in your home. Perfect for entertaining or a special meal, this dish is a true celebration of bold, vibrant flavors. Bon appétit!
