Saté has to be one of our favourite dinners. Served with either Bami, Nasi or even just crispy baguette and plenty of sate sauce.
You can get ready made Boemboe (spice mix) for the sate but it’s best made at home.
- 1 lb. chicken breast cut into cubes.
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)
- 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
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.
- 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
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 at a time to get the right thickness. It should have a medium thick consistency. You could also make the sauce the night before.