I made this grilled menu with my brother in the previous Eid Ul-Fitr in our Grandma's kitchen. It's our debut making chicken saté, the appearance wasn't pretty but the taste was pretty :D. Since the August theme of MasBar is grilled/roasted food, I submit this post as my entry. When my brother and I were kids, we loved to make egg omelet saté. We cut the egg omelet into squares, stuck them on bamboo skewers, then grilled them on coals and finally enjoyed them with kecap manis (Indonesian sweet soy sauce). So was with this chicken saté, we grilled it on coals from grandma's pawon (a traditional Indonesian stove made from bricks and whose main fuels are dry wood or figs). Grandma does not have a grill, so we had to grill the saté by that way :D. Therefore, please be advised with that blacky-burning-appearance LOL :D.
500 gram chicken fillet, cut into small chunks
bamboo skewers, soak in water
4 tbsp kecap manis (Indonesian sweet soy sauce)
2 tbsp vegetable oil
Salt to taste
450 gram roasted peanut, grind
5 roasted candle nuts, grind
3 roasted cloves garlic, grind
3-5 paddy chilies, grind or slice
4 tbsp kecap manis (Indonesian sweet soya sauce) --> I like to add more :D
2 tbsp shaved Javanese sugar/palm sugar
1-2 tbsp lime juice
1 tbsp vegetable oil
Salt to taste
3-4 cloves of shallot, thinly slice
1. Make the peanut sauce first: mix everything :D. Put aside.
2. Marinate the chicken chunks for about 1 hour then arrange them on bamboo skewers - around 5-6 pieces in a skewer.
3. Grill and occasionally brush them with rest of marinade.
4. Serve the chicken saté with the peanut sauce.