Chicken satays w/peanut sauce (sate ayam

Yield: 8 Servings

Measure Ingredient
8 \N Chicken breast fillets
2 tablespoons Light soy sauce
2 teaspoons Lime juice
2 teaspoons Sesame oil
100 grams Roasted unsalted peanuts
3 \N Spring onions (shallots); chopped
2 \N Cloves garlic
1 teaspoon Curry powder
1 teaspoon Ground cumin
½ teaspoon Ground coriander
1 tablespoon Honey
2 teaspoons Light soy sauce
1 cup Water


Date: Sun, 23 Jun 1996 19:29:37 +0700 From: Jane <lmuiw@...>

Sate Ayam dengan Bumbu Kacang (Chicken Satays with Peanut Sauce) Exported from :Step-By-Step Indonesian Cooking 1.Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion. 2.To make Peanut Sauce : Combine peanuts in a food processor with spring onions, garlic, curry powder, cumin, coriander, honey, soy sauce and water, blend until smooth. Pour into a pan, stir overmedium heat for 3 minutes or until sauce is reduced and thickened. 3.Cook chicken satays under preheated grill for 3 minutes on each side or until just cooked. During cooking, brush satays with combined soy sauce, lime juice and sesame oil. Serve immediately with hot Peanut sauce. Note

: Peanut sauce may be made up a day in advance and stored in the refrigerator.Reheat over a low heat. (30 gram = 1 oz, 250 gram = 8 oz, 500 gram = 1 lb) Hint

: If using wooden skewers, soak them in water for at least 10 minutes before using to prevent the skewers burning during cooking. ** Coriander: Indonesians use only the seed of the coriander plant, not the leaves or roots. ** Cumin : an aromatic spice with a pungent flavour. Seeds are available whole or ground. ** Sesame oil : a strongly flavoured oil , used in small quantities.


From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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