easy chicken recipes from indonesia, Recipes how to make chicken satay in Indonesia is very diverse at all. It was not just ethnic and diverse culture, but food also has its own distinctive type of food especially the chicken satay. Based on the data in wikipedia, there are at least seven kinds of satay chicken menu dishes originating from each region or cities in all corners of Indonesia. There Madura satay, satay ponorogo, carpet satay, satay Blora, Balinese satay wrap, awl broil, and broil gently. It was only a small part of some chicken satay is known, the unknown may be far more than that.
How to make easy chicken satay recipes from different regions, each having its own characteristics. Sate Ponorogo are unique variation there is on each skewer chicken meat is sliced lengthwise. in the cooking process, the meat was seasoned and through a process of "bacem" let the marinade seep. Sate Ambal then derived from Kebumen, this is typical satay flavored with mashed tempeh chili and various spices mixed with other, instead of peanut sauce in general. Then broil Blora, each tusuknya contains meat and chicken skin skewers size smaller than usual. Satay wrap originating from Bali, this satay wrapped in his trademark jab wrapped around bamboo, lemongrass, or sugar cane, then baked in the embers. Then broil awl, originating from Lombok, satay is a mixture of grated coconut with the mince beef, chicken, or fish. Then wrap a puncture wound. While soft satay originated from Betawi, similar to satay awl, made of a mixture of grated coconut and spices with minced meat wrapped in bamboo formed flat. Of the many types of satay chicken, then what's the difference with chicken satay madura? Clearly, the seller is the Madura.hehehe. Clearly we see how to create a complete chicken satay skewers with spices to make it below.
Cooking ingredients to make chicken satay recipe:
Boneless chicken skin as much as 1 kg (one kilo grams) cut into dice box.
Lemon juice 2 (two pieces)
Soy sauce 150 ml (one hundred fifty milli liter)
Ingredients for peanut sauce:
Garlic 4 (four) cloves
Soy sauce 100 ml (one hundred milli liter)
Red chili 2 (two pieces)
Fried peanuts that are 250 grams (two hundred and fifty grams)
Onion five (5 cloves)
2 pieces of orange leaves
Water 500 ml (five hundred milli liter)
salt to taste
How to make satay seasoning:
Red onion, salt, peanuts, garlic, and red pepper mixed and mashed.
Then add the soy sauce, lime leaves, and water. Cook until done and out of oil.
Step how to cook it:
Chicken meat pierced with a skewer. Each tusuknya contains 5 to 6 pieces of meat.
Then coat with the sauce and peanut sauce until evenly distributed.
Then baked in the coals of charcoal that has been prepared, and stir them to change color. When half cooked satay, give a little more seasoning and soy sauce, if it is cooked and then removed.
You can also add lemon juice, poured over the skewers. Plus who chopped cucumber mixed with onion and cayenne pepper as lalapnya.
Serve and pour the peanut sauce that was made earlier.