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Satay
Satay (/ˈsæteɪ/, /ˈsɑːteɪ/ sah-tay), modern Indonesian and Malay
spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.[1] Satay may
consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats,
or tofu; the more authentic
version uses skewers from the midrib of the coconut palm frond,
although bamboo skewers are
often used. These aregrilled or barbecued over a wood or
charcoal fire, then served with various spicy seasonings. Sate Ponorogo being grilled in a foodstall inSurabaya, East Java,Indonesia Satay originated in Java, Indonesia.[2][3][4] It is available almost anywhere in Indonesia, where it has
become a national dish.[5][6] It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, as well as inSuriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies. Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti. How To Cook ? Chicken Satay Recipe Serves 8-10 people as appetizer | Prep Time: 30 Minutes |
Cook Time: 10 Minutes Ingredients: 4 chicken legs and thighs (preferred) or 4 chicken breasts
(boneless and skinless) Spice Paste: 1 teaspoon coriander powder Method: Cut the chicken meat into small cubes. Grind the Spice Paste
in a food processor. Add in a little water if needed. Marinate the chicken
pieces with the spice paste for 10-12 hours. Thread the meat onto the bamboo
skewers and grill for 2-3 minutes on each side. Serve hot with the fresh
cucumber pieces and onions. For the dipping sauce Ingredients: 1 1/2 cup dry roasted peanuts (unsalted) Spice Paste: 6-8 dried red chilies (seeded and soaked in warm water) Method: Crush the peanuts coursely with mortar and pestle or mini food
processor and set aside. |