Best Indonesian Satay Recipes

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INDONESIAN CHICKEN SKEWERS WITH PEANUT SAUCE (SATAY AYAM)



Indonesian Chicken Skewers with Peanut Sauce (Satay Ayam) image

I'm Indonesian but I live in Spain. I'd like to share with you my recipe of satay ayam. It has helped me a lot to overcome my homesickness. I hope this dish will be one of your favorite Asian dishes. You will not be able to resist the sweet and salty taste of the peanut sauce!

Provided by lenakurniasih

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h40m

Yield 4

Number Of Ingredients 12

1 pound chicken thighs, cut into 1/2-inch pieces
¾ teaspoon salt
1 pinch ground white pepper
1 tablespoon sunflower seed oil
24 wooden skewers
1 cup water
5 tablespoons peanut butter
2 tablespoons kecap manis (sweet soy sauce)
1 tablespoon brown sugar
2 cloves garlic, minced
½ teaspoon salt
1 tablespoon lime juice

Steps:

  • Combine chicken thighs, 3/4 teaspoon salt, white pepper, and sunflower seed oil in a bowl. Cover and refrigerate for 1 to 2 hours.
  • Soak wooden skewers in water to prevent burning during cooking.
  • Bring water, peanut butter, kecap manis, brown sugar, garlic, and 1/2 teaspoon salt to a boil in a small saucepan; stir to combine. Remove from heat and add lime juice.
  • Thread marinated chicken onto skewers. Set about 2 tablespoons peanut sauce aside in a small bowl and brush the sauce in the bowl over chicken.
  • Heat a grill pan or large skillet over medium-high heat. Arrange chicken skewers in batches on grill pan and cook until chicken is no longer pink in the center, 1 to 2 minutes per side. Serve skewers with remaining peanut sauce from the saucepan.

Nutrition Facts : Calories 325.7 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 21.8 g, Fiber 1.4 g, Protein 24.9 g, SaturatedFat 4.7 g, Sodium 1338.9 mg, Sugar 5.4 g

INDONESIAN PORK SATAY



Indonesian Pork Satay image

Serve with dipping sauce on the side. Chicken, beef, or lamb can also be used instead of pork.

Provided by Debbie

Categories     Appetizers and Snacks     Spicy

Time 6h40m

Yield 4

Number Of Ingredients 13

2 cloves garlic
½ cup chopped green onions
1 tablespoon chopped fresh ginger root
1 cup roasted, salted Spanish peanuts
2 tablespoons lemon juice
2 tablespoons honey
½ cup soy sauce
2 teaspoons crushed coriander seed
1 teaspoon red pepper flakes
½ cup chicken broth
½ cup melted butter
1 ½ pounds pork tenderloin, cut into 1 inch cubes
skewers

Steps:

  • In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
  • Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
  • Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
  • Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

Nutrition Facts : Calories 682.4 calories, Carbohydrate 22.1 g, Cholesterol 155.7 mg, Fat 49.6 g, Fiber 4.2 g, Protein 41.6 g, SaturatedFat 20.1 g, Sodium 2332 mg, Sugar 11.3 g

INDONESIAN SATAY



Indonesian Satay image

This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.

Provided by Bunda Estherlita Suryoputro

Categories     World Cuisine Recipes     Asian     Indonesian

Time 1h

Yield 6

Number Of Ingredients 16

3 tablespoons soy sauce
3 tablespoons tomato sauce
1 tablespoon peanut oil
2 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
¼ cup minced onion
1 clove garlic, peeled and minced
1 cup water
½ cup chunky peanut butter
2 tablespoons soy sauce
2 tablespoons white sugar
1 tablespoon lemon juice
skewers

Steps:

  • In a bowl, mix soy sauce, tomato 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.
  • 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.
  • 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.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 11.8 g, Cholesterol 67.1 mg, Fat 18.2 g, Fiber 2.2 g, Protein 30.8 g, SaturatedFat 3.3 g, Sodium 957.1 mg, Sugar 6.9 g

INDONESIAN SATAY



Indonesian Satay image

Provided by Food Network

Time 2h

Yield 4 appetizer or 2 main course servings

Number Of Ingredients 19

2 boneless, skinless chicken breasts
2 tablespoons sweet soy sauce
2 tablespoons vegetable oil, plus extra for the grill
1 teaspoon kosher salt
1 teaspoon ground cumin, optional
1 teaspoon fennel seeds, optional
2 large cloves garlic, pressed
2 cups smooth peanut butter
2 tablespoons sweet soy sauce
2 tablespoons coconut milk
2 teaspoons light brown sugar
1 teaspoon kosher salt
1 clove garlic, pressed
2 tablespoons sweet soy sauce
2 tablespoons chopped fresh cilantro
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 Fresno chile, minced
Juice of 1/2 lemon (about 1 tablespoon)

Steps:

  • For the satay: Cut the chicken into 1-inch cubes.
  • Whisk together the soy sauce, oil, salt, cumin, if using, fennel, if using, and garlic in a medium bowl. Add the chicken and toss to coat the chicken in the marinade. Cover and marinate, refrigerated, for 1 to 1 1/2 hours.
  • For the peanut sauce: Add the peanut butter, soy sauce, coconut milk, brown sugar, salt, garlic and 1 cup water to a high-powered blender and blend until combined.
  • Add 2 tablespoons water to the bottom of a medium saucepan, add the blended sauce and cook over medium heat, stirring, until bubbling. Continue to simmer, stirring and adding a little water if the sauce gets too thick, 3 to 4 more minutes. Set aside.
  • For the sweet soy dipping sauce: Whisk together the soy sauce, cilantro, salt, pepper, chile, lemon juice and 2 tablespoons water in a small bowl until combined.
  • Prepare a grill or grill pan for high heat. Brush the grill with oil
  • Thread about 4 chicken cubes onto each skewer. Grill the skewers until lightly charred, 2 to 3 minutes per side; be careful not to let them burn.

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN



Authentic Balinese Indonesian Satay Chicken image

This is amazing! I got this recipe from a lady I met on my honeymoon in Bali. It's Indonesian home cooking so it's more authentic than the Satay you could try in the restaurants. To make this dish quicker to prepare, you could use unsalted peanut butter instead of roasting and peeling the peanuts. Oh and if you don't like your food spicy, use only 1 chilie or omit them all together. Enjoy!

Provided by Natalia 3

Categories     Chicken Breast

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

500 g cubed chicken breasts
24 bamboo skewers
2 teaspoons tamarind paste
2 tablespoons warm water
3 garlic cloves
4 peeled shallots
1 teaspoon coriander seed
1/4 cumin seed
1/2 teaspoon salt
1 1/2 tablespoons oil (groundnut or sunflower oil will do)
2 tablespoons oil
3 red finger-length chilies
3 garlic cloves, minced
200 g unsalted peanuts, dry roasted and skinned
1/2 teaspoon salt
3 tablespoons palm sugar or 3 tablespoons brown sugar
250 ml hot water

Steps:

  • Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
  • To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
  • Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

Nutrition Facts : Calories 703.2, Fat 51.7, SaturatedFat 9.4, Cholesterol 80, Sodium 673.9, Carbohydrate 29.6, Fiber 3.6, Sugar 11.9, Protein 35.4

GRILLED INDONESIAN CHICKEN SATAY



Grilled Indonesian Chicken Satay image

This recipe was given to me by my neighbour who is one of the nicest people I know. She is originally from Indonesia and moved to Canada a few years ago. I am guessing at serving sizes, and cooking times so please adjust amounts to what you think you need. I am also guessing at the amount of oil added to the basting sauce as I was told just to add a little oil to make it easier to baste with. You may need more basting sauce depending on how much you put on while cooking and I would double or triple the sauce if you have more than a pound of meat.

Provided by Cilantro in Canada

Categories     Chicken

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

1 lb boneless skinless chicken thighs, cubed (or I use pork sometimes)
salt
pepper
garlic powder
1 tablespoon sweet soy sauce (kecap manis)
1 tablespoon teriyaki sauce (I use kikkoman baste and glaze teriyaki sauce)
1 1/4 tablespoons oyster sauce
1/4 teaspoon oil (use just enough to make it easy to baste with)
wooden skewer

Steps:

  • Soak wooden skewers in water for at least 30 minutes.
  • Thread chicken or pork onto skewers.
  • Season both sides with salt, pepper and garlic powder.
  • Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
  • Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

INDONESIAN PORK SATAY



Indonesian Pork Satay image

I got this recipe a couple of years ago and it is a family favorite. It says to grill but I just cook it up in a pan and serve over rice. :)

Provided by SweetsLady

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 garlic cloves
1/2 cup chopped green onion
1 tablespoon gingerroot, fresh or 1 teaspoon ginger, dry
1 cup peanuts, roasted salted
2 tablespoons lemon juice
2 tablespoons honey
1/2 cup soy sauce
2 teaspoons coriander seeds, crushed
1 teaspoon red pepper flakes
1/2 cup chicken broth
1/2 cup butter, melted
1 1/2 lbs pork tenderloin, cut into 1 inch pieces
skewer

Steps:

  • In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter and mix again.
  • Place pork cubes in large resealable bag and pour mixture over meat. Marinate in the fridge for 6 hours or overnight.
  • Preheat grill to medium heat. Remove pork cubes from bag and thread onto skewers. In small saucepan, boil the marinade for 5 minutes. Reserve a small amount for basting and set the remainder aside to serve as a dipping sauce.
  • Lightly oil preheated grill. Grill for 10-15 minutes, or until well-browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

INDONESIAN BEEF SATé (SATAY) WITH SWEET SOY SAUCE



Indonesian Beef Saté (Satay) With Sweet Soy Sauce image

Southeast Asian marinated and skewered meat with a sweet soy dipping sauce. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. Serves 6 with rice for dinner or 18 as an appetizer on it's own.

Provided by littleturtle

Categories     Steak

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 16

1/4 cup salad oil
1/4 cup lemon juice
1/4 cup soy sauce
2 garlic cloves
1 large onion, cut into chunks
2 hot red chili peppers, sliced
3 tablespoons fresh coriander, chopped
1/4 cup roasted peanuts
1 teaspoon sesame oil
2 tablespoons brown sugar
1/2 teaspoon pepper
3 lbs beef sirloin, cut into 1-inch cubes
bamboo skewers, soaked for 1/2 hour in cold water so they don't burn or metal skewer
2/3 cup soy sauce
1 tablespoon dark molasses
1 tablespoon brown sugar

Steps:

  • Combine all marinade ingredients and purée in blender or food processor.
  • Allow beef to marinate in this mixture for at least 2 hours.
  • Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven.
  • Mix together sauce ingredients, and serve skewers with dipping sauce and rice.

Nutrition Facts : Calories 680, Fat 43.5, SaturatedFat 13.7, Cholesterol 170.1, Sodium 2659.9, Carbohydrate 18.6, Fiber 1.9, Sugar 11.8, Protein 53.6

SPICY INDONESIAN PORK SATAY (OR CHICKEN)



Spicy Indonesian Pork Satay (Or Chicken) image

One teaspoon of dried red pepper flakes with give you a mild heat flavor for more spice then increase the pepper flakes. Plan ahead the pork needs to marinade 8-24 hours. Make certain to soak the wooden skewers a minimum of 30 minutes before threading and grilling. Serve with favorite dipping sauce or you can use whatever leftover marinade that you have after basting the satay as a dipping sauce if desired. Make certain to use only low-sodium soy sauce for this recipe, also if you are using peanuts in place of peanut butter they must be unsalted. The recipe may be doubled but divided into two separate recipes and the pork marinated in two separate bowls. This will work well on on an indoor grill or oven broiler heat. For dipping sauce see recipe#143558

Provided by Kittencalrecipezazz

Categories     Pork

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 14

1 green onion, chopped (about 1/2 cup)
2 fresh garlic cloves
1 tablespoon chopped fresh ginger
3/4 cup smooth peanut butter or 1 cup unsalted dry roasted peanuts
2 tablespoons lemon juice
2 1/2 tablespoons liquid honey
1/3 cup low sodium soy sauce
1 teaspoon crushed coriander seed (can use up to 2 teaspoons)
1 teaspoon dried red pepper flakes or 1 teaspoon Tabasco sauce, to taste
1/4 teaspoon black pepper
1/2 cup chicken broth
1/3 cup melted butter (slightly cooled)
1 1/2 lbs pork tenderloin (cut into 1-1/2-inch cubes or desired size)
wooden skewer (soaked in water for 30 minutes before grilling)

Steps:

  • One day ahead; in a food processor process garlic cloves, green onion, ginger, peanut butter, lemon juice, honey, soy sauce, coriander seed, dried red pepper flakes and black pepper until almost smooth.
  • Add in chicken broth and butter; process until blended (about 6 seconds).
  • Place the pork cubes in a large glass bowl, then pour the marinade on top; toss with a spoon to coat pork with marinade.
  • Cover and refrigerate for 8-24 hours, tossing a few times during chilling time (this can also be done in a large resealable plastic bag).
  • Set grill to medium heat.
  • Remove the pork from the bowl (do not discard marinade).
  • Thread the pork cubes onto skewers.
  • Place the marinade into a small saucepan and boil for 5 minutes.
  • Grill the skewers for 10-15 minutes or until browned, basting with the cooked marinade frequently with cooking.
  • Serve with desired dipping sauce and cooked rice.

INDONESIAN CHICKEN SATAY



Indonesian Chicken Satay image

Satay is a popular Indonesian snack. Its usually served with a spicy peanut dipping sauce, but for this recipe its basted with a peanut sauce.

Provided by mommyoffour

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

2 tablespoons peanut butter
2 tablespoons teriyaki marinade, and sauce
1/8 teaspoon crushed red pepper flakes
1 lb boneless skinless chicken breast, cut into 1/2 inch thick strips

Steps:

  • Heat grill.
  • In small bowl, combine all ingredients except chicken; mix until smooth.
  • Loosely thread chicken strips onto four 12 inch skewers.
  • When ready to grill, place chicken on grill over medium heat .
  • Brush chicken with peanut butter mixture.
  • Cook 8 to 10 minutes or until chicken is no longer pink in center, turning once and brushing with peanut butter mixture.

Nutrition Facts : Calories 179.5, Fat 5.4, SaturatedFat 1.2, Cholesterol 65.8, Sodium 455.5, Carbohydrate 3, Fiber 0.5, Sugar 1.9, Protein 28.8

INDONESIAN-STYLE TOFU SATAY



Indonesian-Style Tofu Satay image

Make and share this Indonesian-Style Tofu Satay recipe from Food.com.

Provided by kiyiya

Categories     Curries

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 12

1 (16 ounce) package lite extra-firm tofu
1/4 cup reduced sodium soy sauce
1/4 cup reduced-fat peanut butter
1/4 cup honey
1/4 cup lemon juice
1/4 cup unsulphured molasses
2 tablespoons finely chopped gingerroot
1 finely chopped serrano peppers or 1 jalapeno pepper
3 garlic cloves, minced
2 teaspoons chili powder
1 tablespoon dark sesame oil
3 tablespoons thinly sliced green onions

Steps:

  • press the tofu to remove excess moisture (place it in a shallow dish, place a plate over it and one or two 16 oz cans on top of that. Let it stand until the excess liquid has drained from the tofu, 15-30 min.).
  • cut tofu into 3/4 inches cubes and arrange on 6 skewers. Place in single layer in baking dish.
  • Process remaining ingredients, except green onions, in food processor or blender until smooth.
  • Pour over tofu kabobs and refrigerate, covered, 1 hours Drain, reserving marinade.
  • bake tofu kabobos at 4oo degrees for 20 minute Mix green onions into reserved marinade and serve with kabobs.

Nutrition Facts : Calories 89.8, Fat 1.9, SaturatedFat 0.3, Sodium 277.4, Carbohydrate 19.1, Fiber 0.5, Sugar 15, Protein 0.7

INDONESIAN CHICKEN SATAY



INDONESIAN CHICKEN SATAY image

Categories     Chicken

Yield 8

Number Of Ingredients 22

Satay Sauce
1 cup canned unsweetened coconut milk
3/4 cup roasted salted peanuts (about 4 ounces)
1/2 cup water
1/2 cup finely chopped onion
2 T fresh lemon juice
2 T soy sauce
2 T (packed) dark brown sugar
2 garlic cloves
1 t dried crushed red pepper
1 t fish sauce (nam pla)
1 T peanut oil
Chicken
1/2 cup canned unsweetened coconut milk
1/4 cup soy sauce
2 T red wine vinegar
2 T vegetable oil
2 T grated peeled fresh ginger
2 t ground coriander
2 garlic cloves, crushed
2 pounds skinless boneless chicken breast halves, cut crosswise into 1/4-inch-thick slices
16 10-inch-long bamboo skewers, soaked in water 30 minutes

Steps:

  • For Sauce: Puree first 10 ingredients in blender until smooth. Heat oil in heavy small saucepan over medium-high heat. Add sauce; simmer until thickened and reduced to 2 cups, stirring occasionally, about 5 minutes. (Sauce can be made 1 day ahead. Cover and refrigerate.) For Chicken Combine first 7 ingredients in large bowl. Add chicken and toss to coat. Cover and refrigerate one hour. Prepare barbecue (Medium-high heat). Thread chicken onto skewers. Transfer 1/2 cup satay sauce to small bowl; brush some of sauce over chicken. Bring remaining sauce to simmer over low heat. Grill chicken until cooked through, turning frequently and basting with sauce from bowl, about 6 minutes total. Transfer chicken skewers to plates, serving satay sauce alongside.

INDONESIAN LAMB SATAY WITH SPICY PEANUT SAUCE



Indonesian Lamb Satay With Spicy Peanut Sauce image

Number Of Ingredients 19

FOR THE MARINADE:
1 clove garlic (large), crushed
1 star anise seed
2 tablespoons vegetable oil
1 tablespoon finely chopped fresh ginger
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1 teaspoon chili powder
2 loin lamb chops, about 1/2 pound each
FOR THE SAUCE:
1 tablespoon vegetable oil
1 teaspoon Thai red curry powder
1 teaspoon ground cumin
1 teaspoon dried
1/2 cup creamy peanut butter
1/2 cup coconut milk
1 tablespoon soy sauce
1 teaspoon fresh lime juice
1 teaspoon granulated sugar

Steps:

  • TO MAKE THE MARINADE: In a food processor or blender combine the marinade ingredients and process until smooth.Trim the lamb of any excess fat or sinew. Cut the loins crosswise (against the grain) in 1/2 inch slices. Place the slices in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag several times to distribute the marinade, place the bag in a bowl, and marinate at room temperature for 30 minutes or in the refrigerator for 1 hour, turning occasionally.TO MAKE THE SAUCE: In a medium sauté pan over medium high heat, warm the vegetable oil. Add the red curry paste, cumin and lemongrass, stirring to release their fragrance, about 10 seconds. Add the peanut butter, coconut milk and 1/2 cup water. Mix well. Add the soy sauce, live juice, and sugar. Stir. Lower heat to a simmer and cook for 1 to 2 minutes. Set aside.Remove the lamb from the bag and discard the marinade. Thread the lamb slices lengthwise on the skewers. Just before you grill the lamb, gently reheat the sauce whisk in a little coconut or water, if needed, to thin it. Grill the lamb over Direct High heat for 3 to 4 minutes, turning once halfway through grilling time. Serve hot with the sauce.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutrition Facts : Nutritional Facts Serves

INDONESIAN SATAY



INDONESIAN SATAY image

Categories     Chicken

Number Of Ingredients 11

Marinade:
2-3 shallots, finely chopped
2 cloves garlic, crushed
2 tablespoons soy sauce
1/2 teaspoon crushed red pepper flakes
2 teaspoons coriander
2 teaspoons ground ginger
2 tablespoons white, rice or wine vinegar
2 tablespoons oil
2 pounds chicken, lamb or beef, thinly sliced or cubed
Wooden skewers

Steps:

  • Combine ingredients for marinade. Mix thoroughly with meat (better to have more marinade and have it soupy than have it be too dry). Cover and refrigerate for 3-12 hours. Thread meat on wooden skewers that have been soaked in water at least 1/2 hour. Grill 3-4 minutes on each side. Serve with cucumber salad and peanut sauce.

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