House recipe
🍢 Saté ajam with peanut sauce
Kecap-marinated chicken thigh skewers, grilled until sticky and served with a quick homemade peanut sauce.
Allergens. Contains: Soy, Gluten, Peanuts. May contain, depending on the brands you buy: Sulphites.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 600 g boneless chicken thighs, cut into 2–3 cm cubes
- 4 tbsp kecap manis, divided
- 3 cloves garlic, crushed, divided
- 1 tsp ground coriander
- 2 tbsp sunflower oil
- 2 shallot, finely chopped
- 150 g peanut butter, unsweetened
- 200 ml coconut milk
- 1 tsp sambal oelek
- 1 tbsp brown sugar
- 1 lime, juiced
- Salt, to taste
- 300 g long-grain rice
- ½ cucumber, sliced
Method
- Mix the chicken with 2 tbsp kecap manis, 2 cloves of garlic, the ground coriander, 1 tbsp oil and a pinch of salt. Leave for at least 20 minutes.
- Meanwhile, cook the rice according to the packet. Soak wooden skewers in water if you are using them.
- For the sauce, soften the shallots and remaining garlic in the rest of the oil over medium heat for 3 minutes.
- Stir in the peanut butter, coconut milk, sambal, sugar and remaining kecap manis. Simmer gently, stirring, until thick and glossy, adding a splash of water if it gets too stiff. Finish with lime juice and salt to taste.
- Thread the chicken onto skewers and cook under a hot grill, on a griddle pan or barbecue for 8–10 minutes, turning often, until charred at the edges and cooked through.
- Serve the skewers on rice with plenty of warm peanut sauce spooned over and cucumber on the side.