Indonesian Satay (Simplified for the American Pantry)
"My grandmother made this rarely, but it was always a treat. There are more involved recipes out there (and probably more authentic) but this is simple and gets the job done.)
Serve it with peanut sauce. You can get it at an Asian store, there is a solid form that cooks down into a sauce as well."
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
2-3
ingredients
- 1 lb stew boneless beef cubes or 2 large chicken breasts, boneless, skinless
- 4 garlic cloves, minced
- 1 teaspoon coriander powder
- 1 teaspoon olive oil (or peanut oil)
- 1⁄3 cup ketjap manis (or enough to coat meat)
- 1 teaspoon brown sugar (or golah jawa, cane sugar if you have it)
- 1 teaspoon pepper
directions
- Cut chicken or beef into kebab-style pieces. Combine all other ingredients in a bowl and add meat.
- Toss to coat the meat, "squish" meat with your fingers, to tenderize meat and allow the flavors to permeate it. Marinate overnight.
- The next day, arrange meat on skewers and broil on foil-covered broil-proof pan until done OR pour in a small oven-proof casserole-dish and bake at 350 degrees until cooked.
- Serve with peanut sauce for dipping.
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RECIPE SUBMITTED BY
I am an American of Anglo-Saxon paternal stock mixed with European and Indonesian maternal stock, and a convert to Islam married to an Egyptian. Confused yet? Not surprisingly, I have an eclectic taste for food.
