Authentic Balinese Indonesian Satay Chicken Recipes

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CHICKEN SATAY



Chicken Satay image

Indonesian Sate Ayam is the original of all the chicken satay. It's simple, easy and straightforward to make. Yet, it's so delicious and flavourful. Find out why we're the best ?

Provided by Devy Dar

Time 45m

Number Of Ingredients 17

400 gr/ 14.11 oz boneless chicken, cut in small pieces.
1 small onion.
4 garlic cloves.
1 tsp ground coriander.
½ tsp ground black pepper.
½ tsp salt.
3 kaffir lime leaves.
2 tbsp oil.
For the satay peanut sauce:
100 gr/ 3.53 oz roasted peanuts (see the note).
1 onion, roughly chopped.
5 garlic cloves.
½ tsp salt.
1 tsp sugar.
3 red bird's eye chillies.
1 cup of water.
¼ cup/ 60 ml/ 2.11 fl.oz. Indonesian sweet soy sauce.

Steps:

  • If you use bamboo skewers, don't forget to soak them for a few hours before you use them. It's to prevent them from getting burned on the grill/ griddle pan.
  • Pound the onion and garlic into a paste. You can use a pestle and mortar, or a food processor.
  • Then heat the oil in a small frying pan. Add the onion and garlic paste, the ground coriander, black pepper, salt and lime leaves. Cook until the herbs and spices release an aroma. Set aside.
  • Put the chicken pieces in a mixing bowl and add in the cooked spices. Mix and stir well until all meat pieces are coated with the spices. Set aside to marinate for at least an hour or two.
  • When you are ready to make your Satay, pierce the chicken pieces on the skewers and start grilling them. You can use your oven grill, a griddle pan, or even a barbecue. I find cooking the satay on a griddle pan is effortless and quicker. But I leave the choice to your preference.
  • For the peanut sauce:
  • Put the peanuts, onion, garlic, salt, sugar, chilli, and water in a blender. Give it a blitz until you get a creamy but a bit grainy peanut mixture.
  • Pour the mixture in a small cooking pan/pot and heat it up. When the peanut sauce is boiling, let it simmer for about 5-7 minutes before you turn the heat off. Set aside.
  • Assemble Indonesian chicken satay:
  • Arrange the skewers on a plate and pour the peanut sauce over the satay. Then drizzle it with sweet soy sauce.

Nutrition Facts : Calories 566 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 102 milligrams cholesterol, Fat 35 grams fat, Fiber 4 grams fiber, Protein 42 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 1296 milligrams sodium, Sugar 14 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 22 grams unsaturated fat

INDONESIAN SATAY



Indonesian Satay image

This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.

Provided by Bunda Estherlita Suryoputro

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h

Yield 6

Number Of Ingredients 16

3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 pinch ground black pepper
1 pinch ground cumin
6 skinless, boneless chicken breast halves - cubed
1 tablespoon vegetable oil
¼ cup minced onion
1 clove garlic, peeled and minced
1 cup water
½ cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers

Steps:

  • In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
  • Preheat the grill for high heat.
  • Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
  • Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g

SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)



Satay Chicken with Restaurant Style Peanut Sauce (Indonesian/Bali style) image

Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes for why I prefer this to the authentic version. It is thick so it is great for dolloping, rather than a thin dipping sauce. Satay Chicken is fabulous for outdoor BBQ's, parties and for fast midweek meals! They also reheat really well in the microwave. They can be cooked on the outdoor grill, on the stove or under the grill/broiler.

Provided by Nagi | RecipeTin Eats

Categories     Chicken

Time 35m

Number Of Ingredients 18

1 lb / 500g chicken thigh fillets ((skinless and boneless))
2 1/2 tbsp kecap manis ((thick sweet soy sauce - see Note 1))
1 tbsp unsalted butter (, melted)
12 - 14 small bamboo skewers (, soaked in water for at least 30 minutes)
1 tbsp cooking oil ((peanut, canola, vegetable))
2 garlic cloves (, minced)
1 small or 1/2 large onion (, diced (red, brown, yellow or white))
3 birds eye chillis (, sliced (or sub with hot sauce))
1/2 cup peanut butter ((smooth or crunchy))
1 cup coconut milk ((full fat is better, but light is ok))
2 1/2 tbsp kecap manis ((Note 1))
1/2 tbsp soy sauce
1/2 tsp salt
1/4 cup crushed unsalted roasted peanuts ((buy crushed or chop your own))
1 - 2 tbsp fresh lime juice
Crushed peanuts
Lime wedges
Sliced shallots/scallions

Steps:

  • Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
  • Combine kecap manis and butter, then brush onto chicken.
  • Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
  • Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
  • Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
  • Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
  • Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

Nutrition Facts : ServingSize 46 g, Calories 66 kcal, Carbohydrate 1.4 g, Protein 8.1 g, Fat 3.2 g, SaturatedFat 1.1 g, Cholesterol 38 mg, Sodium 42 mg

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN



Authentic Balinese Indonesian Satay Chicken image

This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!

Provided by Natalia 3

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

500 g cubed chicken breasts
24 bamboo skewers
2 teaspoons tamarind paste
2 tablespoons warm water
3 garlic cloves
4 peeled shallots
1 teaspoon coriander seed
1/4 cumin seed
1/2 teaspoon salt
1 1/2 tablespoons oil (groundnut or sunflower oil will do)
2 tablespoons oil
3 red finger-length chilies
3 garlic cloves, minced
200 g unsalted peanuts, dry roasted and skinned
1/2 teaspoon salt
3 tablespoons palm sugar or 3 tablespoons brown sugar
250 ml hot water

Steps:

  • Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
  • To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
  • Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

Nutrition Facts : Calories 703.2, Fat 51.7, SaturatedFat 9.4, Cholesterol 80, Sodium 673.9, Carbohydrate 29.6, Fiber 3.6, Sugar 11.9, Protein 35.4

BALINESE CHICKEN SATAY



Balinese Chicken Satay image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 21

6 shallots, peeled and minced
3 cloves garlic, minced
2 fresh red chile peppers, stems removed and coarsely chopped
2 tablespoons minced lemongrass
1 teaspoon fresh turmeric, coarsely chopped
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Pinch of ground nutmeg
1/4 teaspoon freshly ground pepper, plus more to taste
1/4 teaspoon coarse salt, plus more to taste
1/2 teaspoon dried shrimp paste
1/4 teaspoon sugar
1 pound uncooked light and dark chicken meat, minced
1 tablespoon grated coconut
2 fresh lime leaves, finely chopped
1 medium cucumber, peeled and sliced, for garnish
1 red onion, peeled and sliced into rings, for garnish
1/4 pound jicama, peeled and cut into matchsticks, for garnish
12 pieces pickled garlic, for garnish
4 leaves escarole or frisee, for garnish
Satay Peanut Sauce

Steps:

  • Make the spice paste: Place shallots, minced garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree until a rough paste forms.
  • In a large bowl, mix the spice paste with minced chicken, grated coconut, and lime leaves.
  • Heat a grill or grill pan to hot. Mold approximately 1 1/2 ounces chicken mixture on the end of a wooden skewer, and grill until cooked through, 2 to 3 minutes per side. Taste for seasoning, and adjust the chicken mixture with salt and pepper as necessary.
  • Place remaining chicken mixture on ends of skewers, and grill.
  • To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side.

BALINESE CHICKEN SATAY



Balinese chicken satay image

An aromatic satay from the Four Seasons Cooking School in Jimbaran - serves 6 as a starter, 4 as a main

Provided by Good Food team

Categories     Dinner, Lunch, Starter, Supper

Time 50m

Yield Makes about 12 skewers

Number Of Ingredients 13

3 shallots
3 or 4 garlic cloves
25g root ginger , peeled
2 small red or 1 large plump red chilli
1 tbsp vegetable or groundnut oil
½ tsp each ground turmeric , ground white pepper and ground coriander
¼ tsp ground nutmeg
pinch ground cloves
500g pkt minced chicken (or lamb)
2 fresh (or freeze dried) lime leaves , cut into fine strips with scissors
1 tbsp unsweetened desiccated coconut or 25g/1oz block creamed coconut, grated
12 lemongrass stalks (or wooden skewers)
banana leaves , optional

Steps:

  • Thinly slice then finely chop the shallots, garlic and ginger. Now finely chop the chilli, including the seeds. This amount of chilli gives a spicy but not too fiery kick to the chicken satay, but discard the seeds if you don't like the heat.
  • Heat the oil in a frying pan over a low heat. Add the shallots, garlic, ginger and chillies and fry for 1-2 minutes just to soften. Pour in a couple of tablespoons of water to soften, then stir in the spices (and freeze-dried lime leaves, if using) and fry for a minute.
  • Remove the pan from the heat, let the mixture cool down, then blend to a paste with a pestle and mortar, using an up-and-down motion with the pestle. It will take several minutes to make a soft paste.
  • Mix the spice paste, the coconut and, if using, the shredded fresh lime leaves with the minced chicken. Season with salt.
  • Break off pieces of the mixture the size of a large walnut. For each, flatten into a round and lay a lemongrass stalk or wooden skewer in the centre. Mould around the bulbous end of the stalk (or skewer), working it so it goes about 8cm up it.
  • Rough up the surface a little with your fingers so that the meat is not completely smooth and has some texture, then set aside while you shape the rest of the skewers. Brush each skewer with extra oil.
  • Cook the skewers on a preheated BBQ, griddle pan or grill for 8-10 minutes, turning several times. Serve on banana leaves.

Nutrition Facts : Calories 129 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Protein 19 grams protein, Sodium 0.17 milligram of sodium

GRILLED INDONESIAN CHICKEN SATAY



Grilled Indonesian Chicken Satay image

This recipe was given to me by my neighbour who is one of the nicest people I know. She is originally from Indonesia and moved to Canada a few years ago. I am guessing at serving sizes, and cooking times so please adjust amounts to what you think you need. I am also guessing at the amount of oil added to the basting sauce as I was told just to add a little oil to make it easier to baste with. You may need more basting sauce depending on how much you put on while cooking and I would double or triple the sauce if you have more than a pound of meat.

Provided by Cilantro in Canada

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken thighs, cubed (or I use pork sometimes)
salt
pepper
garlic powder
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon teriyaki sauce (I use kikkoman baste and glaze teriyaki sauce)
1 1/4 tablespoons oyster sauce
1/4 teaspoon oil (use just enough to make it easy to baste with)
wooden skewer

Steps:

  • Soak wooden skewers in water for at least 30 minutes.
  • Thread chicken or pork onto skewers.
  • Season both sides with salt, pepper and garlic powder.
  • Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
  • Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)



Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam) image

I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!

Provided by lenakurniasih

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound chicken thighs, cut into 1/2-inch pieces
¾ teaspoon salt
1 pinch ground white pepper
1 tablespoon sunflower seed oil
24 wooden skewers
1 cup water
5 tablespoons peanut butter
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon lime juice

Steps:

  • Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
  • Soak wooden skewers in water to prevent burning during cooking.
  • Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
  • Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
  • Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g

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Authentic Balinese Indonesian Satay Chicken Recipe. May 18, 2015 - chindian kitchen showcases amazing food photography, stories of multicultural marriage and a food blog with simple and tasty and quick easy recipes. 3/4 cup fresh coriander leaves. lime wedges. Heat oil in a large wok or saucepan over medium-high heat. Cook chicken, stirring for 5 minutes or until …
From foodnewsnews.com


BALINESE SATAY RECIPE – EASY RECIPES
2021-07-15 The recipe below should yield 3 cups of peanut sauce and includes many of the traditional spices that can be found in Bali and throughout Indonesia. Grind all the ingredients together except the chicken into a soft thickish paste. Its Indonesian home cooking so its more authentic than the Satay you could try in the restaurants. Serve with hot ...
From devenquayside.blogspot.com


CHICKEN SATAY RECIPE, THE STREET FOOD OF BALI INDONESIA @ASWESAWIT
2012-12-19 Satay sauce has other wonderful ingredients that balance the usually overwhelming flavor of peanuts. Each chef makes it a little different but common ingredients include tamarind, lemongrass, lime leaves, sweet soy, chilies, palm sugar, galangal, cumin and coriander. Sometimes they will add coconut milk as well.
From aswesawit.com


BALINESE PORK SATAY WITH SWEET SOY GLAZE AND PEANUT SAUCE
2018-08-29 Heat 2 tablespoons (30ml) oil in a medium skillet over medium-high heat until shimmering. Add remaining third of spice paste and cook, stirring, until fragrant, about 1 minute. Add peanuts, tamarind juice, remaining oil, kecap manis or fish sauce, and 1/2 cup (120ml) water. Stir to combine.
From seriouseats.com


SATE LILIT AYAM (BALINESE CHICKEN SATAY) AND BALINESE FOOD …
2015-07-15 Balinese Food: The Traditional Cuisine & Food Culture of Bali by Dr. Vivienne Kruger offers over 40 authentic recipes to showcase the cuisine and traditions of this small island in Indonesia. It isn’t all about the recipes. Dr. Kruger’s 10 years of research has produced an in-depth look into the culture and community life surrounding the cuisine.
From tarasmulticulturaltable.com


AUTHENTIC THAI CHICKEN PEANUT SATAY - FOOD LOVERR
Ingredients. 8-12 skinless chicken thighs, cut into thin strips; 1 package wooden skewers; 1/4 cup minced lemongrass , fresh or frozen; 2 shallots OR 1 small onion, sliced
From foodloverr.com


INDONESIAN SATAY RECIPE RECIPES ALL YOU NEED IS FOOD
Steps: Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes. To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar.
From stevehacks.com


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