Satay is a delicious Indonesian food that has become popular throughout southeast Asia, especially Singapore and Malaysia. Most often made with chicken, beef or lamb, satay is commonly served with sambal kacang (a spicy peanut sauce) and acar ketimun (a simple cucumber pickle) or with rice cake. Sometimes spelled sate, sateh or saté.
- 3 tablespoons soy sauce
- 1 tablespoon peanut oil
- 3 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
- 1/4 cup minced onion / shallot
- 1 cup water
- 1/2 cup chunky peanut butter
- 2 tablespoons white sugar
- 1 tablespoon lemon juice
- In a bowl, mix soy 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.
- 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.
- Sauce 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.
- Serve together with the skewered chicken