Sate Ayam (Chicken Satay)
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The Tale of Sate Ayam (Chicken Satay)
Story updated
Satay is believed to have developed in Java in the 19th century, likely influenced by Arab and Indian traders who introduced kebab-style skewered, spiced meat cooking to the Indonesian archipelago, where it was adapted with local peanut sauce and sweet soy. It spread across Indonesia, Malaysia, and Singapore, each developing distinct regional styles.
Ingredients
Scale:· 4 servings
- 600g chicken thigh, cubed
- 3 tbsp kecap manis
- 2 cloves garlic, minced
- 1 tbsp coriander powder
- 150g roasted peanuts, ground
- 2 red chilies
- 1 clove garlic (for sauce)
- 1 tbsp palm sugar
- 1 tbsp tamarind water
- Bamboo skewers, soaked
- Oil for basting
Instructions
- 1Marinate the chicken cubes in kecap manis, minced garlic, and coriander powder for at least 30 minutes.
- 2Thread the marinated chicken onto soaked bamboo skewers.
- 3Grill the skewers over hot coals or a grill pan, basting with oil, until charred and cooked through.
- 4For the peanut sauce, blend ground peanuts, chilies, garlic, palm sugar, and tamarind water with a little water to a thick pourable sauce.
- 5Simmer the peanut sauce briefly until slightly thickened.
- 6Serve the grilled satay skewers with the warm peanut sauce, rice cakes, and sliced shallots.
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