Wednesday 13 November 2019

Chicken satay with kecap manis, lime leaves and cracked black pepper (Satai ayam)

Rick Stein

500g skinned boneless chicken (a mixture of thigh and breast meat)

3 tbsps vegetable oil

50g shallots, finely chopped

20g garlic, crushed

1 tsp soy sauce

1 tbsp kecap manis (Indonesian sweet soy sauce

2 tsps coarsely ground black pepper

3 kaffir lime leaves, finely shredded

Peanut sauce, to serve

This dish posed a problem for me in that the marinade went to waste. Of course, in Bali they would be using the marinade all night long at food stalls. I suggest that, instead of discarding the marinade, you bring it to the boil in a small pan, boil vigorously for three minutes while the chicken is grilling, then serve it alongside the chicken.

Serves four/makes 16.

1Soak 16 bamboo skewers measuring 18cm in cold water for 30 minutes. Cut the chicken into 2cm x 2cm pieces.

2Heat the oil in a small frying pan, add the shallots and fry over a medium heat until richly golden. Tip the oil and shallots into a small mixing bowl and leave to cool. Then stir in the crushed garlic, soy sauce, kecap manis, black pepper and kaffir lime leaves. Add the chicken, mix together well and leave to marinate for at least 10 minutes.

3Thread five pieces of chicken on to each bamboo skewer. Preheat the barbecue or grill to medium high -- a disposable foil-tray barbecue would be ideal for this. Brush the satay lightly with a little more oil and barbecue or grill for about six to eight minutes, turning once, until cooked through. Serve straight away with peanut sauce.

Irish Independent

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