Sate is an Indonesian dish made from chicken, goat, and rabbit. Sate became one of the food of a million people in Indonesia. Processed meat skewered will be more delicious when paired with lontong and peanut sauce.
Satay is suitable to be enjoyed in a variety of atmospheres. Want to morning, afternoon, afternoon, or night are all suitable for eating satay. Well, one of the favorites of many people is chicken satay. Instead of buying satay, it is better to make it yourself at home. How to make satay at home is fairly practical and easy, just need to prepare the materials and tools only.
Satay food in Indonesia has a lot of variety according to the region, for example sate madura that comes from Madura to sate lilit typical of Bali, and still other types of satay that you need to try and make at home.
Want to know how to make chicken satay from various regions in Indonesia? Here's the explanation:
1. Madura Chicken Satay
Material:
- 500 grams of chicken meat with or without fat, diced
- 20 skewers
Spices:
- 250 grams of peanuts
- 10 cloves garlic
- 4 pecans
- 6 tablespoons fried onions
- brown sugar to taste
- sweet soy sauce to taste
- salt to taste
- cooking oil to taste
Complementary:
- shallots to taste, finely sliced
- lime to taste
- cayenne pepper to taste, boil and puree
How to make Madura Chicken Satay:
a. Fry the peanuts with the garlic and pecans until cooked, then drain the oil.
b. Puree peanuts, brown sugar, garlic, and hazelnuts by kneading. Add the fried onions, then mash until completely smooth.
c. Pour the peanut sauce with boiling hot water to taste and sweet soy sauce. Mix well.
d. Sprinkle the satay with a little peanut sauce that has been made, then burn on the coals until cooked.
e. Serve the chicken satay along with the spices of beans, sliced shallots, and mashed cayenne pepper.
2. Taichan Satay
Material:
- 2 chicken breasts, diced
- 2 teaspoons ground pepper
- 2 teaspoons salt
- 2 limes
- skewers to taste
Taichan Satay Seasoning:
- 15 large red cayenne peppers
- 1 medium size tomato
- 6 cloves shallots
- 4 cloves garlic
- salt to taste
- granulated sugar to taste
- water to taste, to boil
- cooking oil to taste, to sauté
How to Make Taichan Satay:
a. Diced chicken meat. Then prick it on a skewer.
b. Grease with lemon juice, pepper and salt. Let stand for about 20 minutes.
c. Roast the chicken over low heat to cook evenly. Back and forth so as not to scorch.
d. Boil cayenne pepper, tomatoes, shallots, and garlic until softened, then drain.
e. Puree all the seasonings, heat a little oil, then sauté the satay seasoning until fragrant. Season with salt and sugar to taste.
3. Lilit Chicken Satay
Material:
- 500 gr chicken filet
- 4 tbsp grated coconut, roasted briefly
- 15 sticks of lemongrass take white
- cooking oil for sautéing
Seasonings :
- 10 shallots
- 5 garlic
- 7 chili chips
- 2 cm roasted turmeric
- 3 roasted hazelnuts
- 1 tsp roasted coriander
- 1 cm burnt trasi
- 1/2 tsp salt
- 1 tsp Javanese sugar
How to make chicken satay lilit :
a. Heat the oil, sauté the seasoning finely until fragrant, remove the cold.
b. Puree the chicken with a food processsor.
c. Add the roasted coconut and a smooth seasoning that has been cooled.
d. Mix using a food processor until all ingredients are well mixed.
e. Prepare lemongrass, wrap the satay ingredients in the lemongrass stem. Do it until it's gone.
f. Prepare a non-stick roasting. roast sate lilit until cooked
4. Maranggi Chicken Satay
Material:
- chicken fillets, cut into pieces
- soy sauce
- margarine
Seasonings are smooth:
- garlic
- shallots
- coriander
- Salt
- brown sugar
- Pepper
How to make Chicken Satay Maranggi:
a. Grease the chicken meat with seasoning, rest it, so that the seasoning permeates.
b. Prepare a skewer, skewers of chicken meat.
c. Bake using teflon, or bake on the coals until cooked.
e. Add margarine and soy sauce when the chicken is roasted.
e. Serve with soy sauce and lontong sauce
5. Klopo Satay
Material:
- 500 grams of chicken meat, diced
- 1/2 coconut, grated
- cooking oil to taste
- skewers to taste
Seasonings:
- 3 cloves garlic
- 4 cloves shallots
- 3 cm roasted turmeric
- 1 tablespoon coriander
- 1 teaspoon salt
- 1/2 teaspoon granulated sugar
Peanut Seasoning:
- 150 grams of fried peanuts, puree
- 250 ml hot water
- 4 cloves garlic
- 4 large red chilies
- 3 tablespoons cooking-oil
- 1 tablespoon brown sugar, comb
- 1 teaspoon salt
Complementary:
- sliced lontong to taste
- cayenne pepper to taste, discard the stalks
- sweet soy sauce to taste (optional)
- sliced shallots to taste
How to Make Klopo Satay:
a. Heat a little oil, then sauté the spices finely until fragrant. Remove and set aside first.
b. Mix the spices finely with the beef/chicken and grated coconut. Let stand for 30 minutes for the seasoning to seep into the meat.
c. Skewer 4-5 slices of meat with a skewer. Do it until the ingredients run out.
d. Bake the satay over the embers until cooked through.
e. Next make the peanut sauce. Puree the garlic, red chilli, brown sugar, and salt.
f. Heat a little cooking oil. Sauté the spices for the beans until smooth, then add the mashed beans.
g. Dissolve with hot water and stir until it becomes a thick peanut sauce.
h. Serve sate klopo with lontong, peanut sauce, sliced shallots, cayenne pepper, and sweet soy sauce.
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