Chicken Saté (Saté Ajam)

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Dairy Free Gluten FreeEgg Free Cane Sugar Free

My mother is the is the best Saté maker in the world, in our opinion and anyone else who has tasted her crispy juicy spicy chicken sate.

When we were kids, we got excited every time we would have a Bbq because we knew it would be Saté time. My mother only makes them if she can grill them over an open fire. We would help to skewer the chicken and to make the Saté sauce. And waiting for the coals to be exactly right for grilling would take forever……

We, or at least I was always so proud of her Saté when guests would “Ooh and Aah” over the little skewers. The kind of time where you go, “see, I told you they were great”, especially if they were my own friends.

You marinate the chicken the night before, and then you grill them the next day and you make the Saté sauce.

But first you have to make the spice blend. The “boemboe” as the Indonesians call it.

I think the best recipes are usually the ones that are past on from mother or father to son or daughter.  And if you see how a recipe has been made for 30 years or so, you have plenty of time to master it. My mom always buys the boemboe  ready-made from a store but I like to make my own so I know exactly what’s in it. But if you can find boemboe sate and you don’t feel like making it yourself, no problem at all.

Boemboe Saté:

Makes a small jar.

2 tbsp. Turmeric (Curcuma)

1 tbsp. Cumin, ground (Djinten)

1 tbsp. Onion powder

1 tbsp. Lemon grass powder (Sereh)

2 tsp. Coriander, ground (Ketoembar)

2 tsp. Ginger powder (Djahé)

2 tsp. Garlic powder

1 tsp. ground Pepper

1 tsp. Galangal (Laos) family of the ginger

 

Saté Marinade:

1 tbsp. dark Soy sauce

1/2 C. Ketjap Manis,  sweet Indonesian soy sauce

2 Garlic cloves, peeled and grated or crushed

2 tsp. Boemboe Saté

1 tsp. (or 2) Sambal oelek, Indonesian red chili sauce similar to Sriracha, quite hot

2 tsp. fresh grated Ginger

a good squeeze of fresh lemon juice

 

Method:

Mix all the ingredients for the marinade in a glass bowl large enough to hold the chicken.

Marinate 1 lb. of chicken (organic), cut into cubes overnight. If you are grilling the chicken over an open fire, I suggest you soak the wooden skewers in water for a couple of hours. Meanwhile make the Saté sauce. Take the chicken out of the fridge about 20 minutes before grilling. Pour or spray a little oil over the skewers before grilling them for about five minutes on each side. Serve with the Saté sauce.

 

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Saté sauce:

1/2 C. Peanut butter

1 c. Coconut milk

1/2 – 1 C. water,

1 tbsp. Soy sauce

2 tbsp Ketjap manis

1-2 tsp. Sambal oelek

1 tsp. Boemboe saté

a squeeze of lemon juice

Method:

To make the Saté sauce just mix all the ingredients except the water in a pot with a thick bottom, the sauce burns easily so you will have to stir constantly with a wooden spoon. Add the water as soon as the sauce thickens, and add a little t a time to get the right thickness. It should have a medium thick consistency. You could also make the sauce the night before.

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