Sate Ayam Bumbu Kacang (Satay with Peanut Sauce) – Learn how to make authentic Indonesian sate ayam (Chicken satay) served with delicious peanut sauce that you want to drizzle on pretty much everything.
Indonesian cuisine may not be popular outside of Southeast Asia, but the majority of us sure heard of sate (satay). Sate is basically a meat or sometimes offals skewered on bamboo sticks and then grilled. They are usually served with sauce. Many people think that when it comes to sate, the sauce that comes with it is usually peanut based. That’s not always the case people! There are many different kind of sate in Indonesia and some of them do not have peanut-based sauce. For example: Sate Padang, Sate Lilit Bali, Sate Ayam Kecap
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SPECIAL INGREDIENTS USED FOR THIS SATE AYAM BUMBU KACANG
You can read about all these special ingredients in my Southeast Asian Pantry
1. Tamarind (Asam Jawa)
Tamarind is used in this recipe to give that zing, though a subtle one and has that pleasant sweet aroma
2. Coriander powder
Coriander powder is one of the ingredients that my mom must have in her chicken and pork satay. It adds that nice lemony flavor
3. Kecap manis
It’s hard to make Indonesian food without kecap manis. It is truly one of the quintessential ingredients in Indonesian cooking
HOW TO MAKE GOOD SATE AYAM BUMBU KACANG
1. The meat you use
I never use chicken breast for sate. Sorry folks, I don’t like the lean chicken breast for sate. It’s just not the same. It gives me a cringe when I’m served sate made with chicken breast. If you want good sate, please use chicken thighs or other dark meat. It makes a HUGE difference. You can always trim off excess fat from chicken thighs.
2. The marinade
Yes, you need to ensure the meat has been marinated enough to get that flavorful meat. I usually let them marinade overnight, but at least 30 minutes if you don’t plan ahead.
3. Broil after you bake
If you bake the satay in the oven, broil them briefly on low heat after. This creates a nice golden brown and light caramelization of the marinade.
4. And of course the bumbu kacang (peanut sauce)
A lot of Indonesian food has peanut-based sauce such as gado gado, Lotek, and Ketoprak. They all have peanut-based sauce, but with slightly different ingredients. This peanut sauce doesn’t have coconut milk like in the one for gado gado.
CAN I USED PEANUT BUTTER TO MAKE THE BUMBU KACANG
Yes, you may. I have tried that several times and I love it just as much. This recipe while provides an authentic taste of Indonesian sate ayam, it has that flexibility in terms of convenience too.
Sate Ayam Bumbu Kacang (Satay with Peanut Sauce)
- 1.5 lbs boneless skinless chicken thighs
Bumbu kacang (Peanut sauce):
What you need:
- 25 bamboo skewers
- Cooking oil for brushing during cooking
Preparing chicken and marinate:
Cut the chicken into roughly about 1.5 inch pieces. Place 2 inches of tamarind in a bowl and put 4 Tbsp of hot water and let it soak for 10 minutes. This will be divided for marinade and peanut sauce later. Use the back of the spoon to mash the softened tamarind and squeeze out as many liquids as possible from the tamarind. Discard the solid
Place candlenuts and garlic in a food processor and pour half of the tamarind juice and process into a paste. Add the rest of the ingredients for marinade in a large mixing bowl and add in the paste. Add chicken pieces and toss to make sure all pieces are coated with marinade. Cover and let marinate in the refrigerator for at least 30 minutes if you are pressed for time. You can let them marinade overnight too
Meanwhile soak the bamboo skewers in cold water for at least 1 hour so they don't break easily when you grill them
Preparing bumbu kacang:
Place garlic and chili in hot boiling water and let them sit for 10 minutes. The purpose of doing this is to get rid of the raw taste of garlic and chili in the sauce. Discard water and proceed below
Give the food processor a rinse of water and then place the rest of the tamarind juice and the rest of the ingredients. Process into a creamy peanut sauce. Add more water to the consistency you like
Cooking the satay by grilling:
Weave the chicken meat into the skewers, probably about 4-5 cubes/skewers
Get your grill ready and grill the satay about 5-8 minutes per side. Brush with cooking oil on each side until they are cooked through and has nice golden brown on them
Cooking the satay in the oven:
Preheat oven to 375 F. Line a baking sheet with aluminum foil. Place the satay about 1 inch apart. Brush with some cooking oil bake for 10 minutes on each side, turn over and brush with some oil and bake for another 10 minutes. After that turn off the oven and turn on the broiler on low and let the satay broiled until it has nice golden brown. Take care not to burn them
Serve the satay with bumbu kacang on the side or drizzle them with bumbu kacang, some kecap manis and sprinkle of crispy shallots and you are ready to go
You can use creamy peanut butter. I highly suggest using the natural peanut butter. You may need to adjust the amount of water to the consistency you like. It should be thick but still pourable