[Indonesian Recipes] Satay With Homemade Satay Peanut Sauce

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Originated in Java, Indonesia, Satay gradually spread its appeal over the entire East Asian and Southeast Asian peninsula, before becoming a hot meal of choice among the whole world of gastronomists. While applauding the refined and luscious taste of this dish, how many of you have really wondered about the brilliant blend between the satay and the accompanying sauce? Curiously, this sauce is called by the gourmets simply Satay Sauce, without knowing, that this is, in fact, a variant of peanut sauce.

I think now everyone is familiar with sate/ satay. One of Indonesia's most popular traditional foods and become everyone's favorite. And its one of Indonesian national dish among others eg; Rendang, nasi goreng, gado gado and more.

I am personally number one fan of satay . In Indonesia itself there are many types of satay from various regions and of various ingredients.
For example, from Padang city (Sumatra), I like satay Padang. It made of beef/ ox tongue mix with beef meet, flush with thick yellow, curry-like sauce. Sumatranese typical food.
There is also "sate kelapa" (beef / chiken satay coated with grated coconut-My best favorite) -its mostly from Madura Island. Served with peanut sauce or simple dark sweet soy sauce.

Did I mention quail eggs satay, clam satay, 'tempeh' satay, mushrooms satay and there are dozens of other types of satay (which is nearly I have eaten already).

Besides of many variations of satay, satay usually also served with various sauces. "Sate Padang" has different sauce from mostly generally satay sauce. This time I made chicken satay with peanut sauce--the most common and popular sauce among of all.

Homemade Satay peanut sauce

And today I will show and share my recipe on how to make authentic famous Indonesian satay with satay peanut sauce, all from scratch. No worry... it's easy than you think 😊
First thing first. We must make satay peanut sauce in ahead. You can keep this sauce in an airtight clean jar, store in refrigerator up to 5 days. in freezer up to 2 weeks, defrost before use. Warm-up in a microwave or over low heat stove for 2 minutes or so.
Before you grill or roast in oven, every 500 gr meat, you should marinate your satay in a 2 tablespoon satay sauce mix with about 4-6 tablespoon kecap manis ( dark sweet soy sauce) and fresh squeeze of half lemon juice. Marinate at least 30 minutes before.

So... let's get jump to the recipe and get ready to travel your taste to famous, delicious, repeatable Indonesian satay 🍢

Homemade Satay Peanut sauce:

İngredients:
🥜 400 gr raw peanut (you can use roasted one)
🥜 7-8 cloves of garlic
🥜 2-3 red chili, seeded
🥜 3-4 pcs kaffir lime leaves
🥜 salt to taste
🥜 2-3 Tbsp ( or to taste) palm sugar (you can use brown sugar)
🥜 enough water
🥜 ±5 Tbsp cooking oil

How to make:

1) Heat cooking oil in a wok/ skillet, stir fry peanut until almost cooked. Then add in garlic, red chili and kaffir lime leaves, continue stir fry for 2 or 3 minutes more until peanut cooked through. Turn off the heat.
note: İf you use roasted peanut, just fry all of them together for 4-5 minutes just to bring the peanut "alive" again.

2) Do not discard the oil, blend them all with salt, palm sugar and part of water until really smooth. Use hand handled blender or blender jar.

3) Move into saucepan, add the rest of water and cook over medium heat until bubbling. Stirring frequently. Turn off the heat and move to a clean jar.
Satay peanut sauce ready to use.
Note: the consistency of the sauce is slightly thinner than peanut butter, add water carefully.

For satay:

🍡 ±1 kg chicken meat (with fat), cut into bite-size and thread onto skewer*
🍡 Indonesian kecap manis / dark sweet soy sauce
🍡 some shallot, thinly slice
🍡 freshly squeeze lime/ lemon juice
🍡 some bird eye chili (optional), thinly sliced
🍡 Peanut sauce (recipe above)
🍡 some bamboo skewer. Soak in water at least 15 mints
(*) best part is chicken thigh

How to make:

1) Make satay marinate; in a wide platter add about 4 Tbsp peanut sauce add fresh 1 lime juice and some tablespoon ( about 8 Tbsp) of kecap manis and mix to combine. That marinate mix is just approximate, add if needed.
Marinate the meat by lay them in one layer and flip both sides until they all cover by marinate sauce. Let it sit for at least 15 minutes before grill.

2) Grill over charcoal, flip frequently to cook thoroughly.
Grill in the oven: Preheat oven at 200℃. take 1 rack and place over a baking tray. Arrange satay onto prepared rack and grill in the oven for about 45 minutes. Turn over every 15 minutes and check the doneness.
Note: Better wrap your baking tray with aluminum foil for easy cleaning.

How to serve:

İn a serving plate, add satay peanut sauce, shallot, chili (if using) and fresh lemon/ lime juice. Mix in kecap manis .

Enjoy chicken satay with peanut sauce, rice (or rice cake) and cucumber pickle.