Chili pepper in this spicy chicken satay gives a good balance in the flavor. don't forget to coat every 10 skewers with the mixture of 2 teaspoons cooking oil and 1 tablespoon sweet soy sauce slightly before grilling to prevent satay from becoming overly sweet.
10 whole chicken (1,000 grams each),filleted into 750 grams per chicken fillet
350 skewers
350 ml cooking oilfor coating
525 ml sweet soy saucefor coating
ground spices blend for satay:
500 grams shallots
100 grams garlic
500 grams red chili pepper
300 grams bird’s eye chili pepper
20 cm turmeric
1½ tablespoons coriander seeds
20 cm ginger
6½ tablespoons salt
5 teaspoons sugar
peanut sauce:
2,000 grams peanut,fried
3 tablespoons salt
350 grams brown sugar
300 grams red chili pepper
100 grams garlic,fried in whole
2,000 ml hot water
sides:
525 ml sweet soy sauce
280 grams shallot,finely sliced
18 jeruk limau (sambal limes),squeezed
10 tomato, sliced
35 rice cakes
1. Cut chicken into small bite-sized rectangles. Coat chicken with ground spices blend. Let it set for 1 hour in refrigerator.
2. Skewer the chicken. Glaze chicken with sweet soy sauce and cooking oil. Mix it well.
3. Grill it until well-cooked over charcoal fire.
4. Peanut sauce: blend peanut, salt, sugar, red chili pepper, garlic, and water until smooth.
5. Spicy Chicken Satay with peanut sauce and its sides.
