INDONESIAN
CHICKEN SATE

INGREDIENTS
4 CHICKEN BREASTS

MARINADE
3 tbsp DARK SOY SAUCE
1 tbsp BLACK TREACLE
1 tbsp BROWN SUGAR
2 GARLIC CLOVES (crushed)
2 tsp WATER
1 tbsp LIME OR LEMON JUICE

PEANUT SATE SAUCE
6 tbsp CRUNCHY PEANUT BUTTER
1 GARLIC CLOVE (crushed)
8 floz COCONUT MILK
1 tsp CHILLI POWDER
1 tbsp DARK SOY SAUCE
1 tsp BROWN SUGAR
1 BAY LEAF
FRESHLY GROUND PEPPER
SALT TO TASTE

Once, while I was taking in the strangely hedonistic vibe of the International Surfing Competition at Plengkung beach in East Java (about 67 km south of Banyuwangi)
I came across this recipe.
As it is one of the best surfing venues in the world, there were a lot of rather relaxed characters hanging round a rather nice beach bar run by an equally relaxed gentleman known as Sid. He was the man who passed down this mouth watering and very simple recipe.

Cut chicken breasts into thin strips or cubes. Mix together marinade ingredients.
Place chicken into marinade and let stand for at least 30 minutes. Place marinated chicken onto skewers and cook for 5 minutes turning until crisp and golden on either a barbeque or under a grill. Combine all sate sauce ingredients and place in small saucepan. Cook over a low heat stirring continuously until thick and smooth.
Serve immediately with the damn fine chicken sate.











 

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