How to Cook

How to cook
Chicken Satay And Peanut Seasoning

Sate Chicken Satay Recipe Recipe:

500 grams of chicken meat (I wear the thighs, because if you use chicken breast, it will be somewhat dry), cut into small pieces

aluminum foil

prick satay

5 pieces of red onion

6 cloves of garlic

3 lemongrass bar

1 teaspoon turmeric powder

1 large chili pepper

3 cm galangal

1/2 teaspoon cumin

1 tsp of koriander powder

2 tablespoons soy sauce

1 tablespoon soy sauce

4 tbsp cooking oil

salt to taste

How to Make Chicken Satay:

Blend the spices finely with a blender or with a food processor.then stir the chicken pieces with this delicate spice, until well blended.soak chicken with this spice for at least 6 hours or let sit overnight in the refrigerator.

Preheat the oven in the grill for 10 minutes.

Alloy an oven pan with aluminum foil.

After the meat is soaked overnight, then the prick of meat on the prick satay, until the pieces of meat run out.

Arrange flat on a baking sheet that has been alasi with aluminum foil.

Bake Sate Ayam for 10-15 minutes with the oven position on the grill.then reply to the other side and bake for 10 minutes or until done.

Pick Satay Chicken and ready to serve, complete with peanut and lontong spice.

Peanut Seasonings:

200 grams of fried beans, mashed or mashed with a blender or food processor

2 lemongrass bar, take the white part

5 pieces of red onion, fry for a while

5 cloves garlic, fry for a while

2 large chili peppers, fry for a while (may not use or if you like spicy may be added chili)

2 pcs chili pepper, fried briefly (may not use or if you like spicy may be added chili)

1 tbsp acid (make acid water with 1/2 cup warm water, strain)

50 ml coconut milk

5 pieces of pecans, roasted

1 tbsp shrimp paste

2 tablespoons brown sugar

3 pieces of orange leaves, torn

2-4 tbsp oil

How To Make Peanut Seasoning:

Blend all peanut butter, except beans, orange leaves, tamarind and coconut milk.

Then stir-fry the spices and tear the orange leaves until fragrant, then enter the beans.cook for a moment.

Then enter the coconut milk and tamarind water, cook until coconut milk boils.

If it is too thick, it can be added with enough hot water until the desired thickness is desired. Cook until the peanut spice boils again.

Peanut spice is better served the next day.