Chicken Satay Seasoning Beans

Sate or satay is a food made from small pieces of meat pierced in such a way with a puncture bone of coconut leaves bamboo or bamboo then roasted using charcoal wood coals. Satay is served with a variety of spices that depend on the variation of sate recipe. Meat that is made satay, among others, chicken, goat, cow, and others.

Sate is known to originate from Indonesia, and can be found anywhere in Indonesia and has been regarded as one of the national cuisine of Indonesia. Sate is also popular in other Southeast Asian countries such as Malaysia, Singapore, Philippines, and Thailand. Sate is also popular in the Netherlands influenced by Indonesian cuisine which used to be its colony.

Sate is a very popular dish in Indonesia; with various tribes and traditions of cooking art (see Indonesian Cuisine) has produced various types of satay. In Indonesia, sate can be obtained from street vendors, street vendors in street stalls, up to upscale restaurants, and often served in parties and festivities. Recipes and ways of making satay vary depending on the variety and recipe of each region. Almost any kind of meat can be made sate. As the origin country of sate, Indonesia has a variety of rich satay recipes.

Ingredients

25-30 stabs
250 gr meat thigh chicken fillet
1 pcs lemon (can use vinegar as a substitute)
1/4 teaspoon salt
Peanut ingredients:
100 grams of peanuts (fried)
5 pcs of garlic
4 pcs of red onions
3 pcs pecan, roasted
1/2 teaspoon ground white pepper
150 ml of water (to taste the desired thickness)
1 small bottle of sweet soy sauce
1/2 teaspoon salt
1/2 teaspoon brown sugar
4 tbsp oil (for sauteing)
Sprinkling materials:
Insufficient onion (thinly sliced)
Sufficient chili sauce (sliced)
Fried onions
2 pcs of lime

Steps:

Wash chicken thoroughly, cut into dice. Spread the chicken with lime juice and salt. Let stand 5-10 minutes. Wash again then stab chicken on a skewer (fill the chicken pieces according to taste)

Blend all seasoning ingredients, then add water. Saute the spices with oil while stirring until thickened. Turn off the fire.

Provide a plate, take 2 tablespoons peanut sauce, add 1 tablespoon soy sauce and 1 tbsp of water as dye before it is burned. Take the puncture flesh and lumuri with dye.

Saturate satay for at least 30 minutes for the spices to sink (Can also be stored in the refrigerator to be more pervasive)

Prepare a burn (can wear happycall to make it easier) then burn the meat puncture until cooked, the arrival rate according to taste.

Arrange the cooked sate onto the container, then coat it with peanut sauce and sweet soy sauce. Add lemon juice and a sprinkling of fried onions, sliced ​​chili and red onion to strengthen the flavor. Good luck :)

Source link :
https://cookpad.com/id/resep/4539307-sate-ayam-bumbu-kacang
https://id.wikipedia.org/wiki/Sate