Satay, a grilled meat kebab popular across southeast Asia, has a special association with the island of Java, according to the Oxford Companion to Food. Traders from the West introduced satay to Java, although its origins likely come from the Levant region. However, the Indonesian version of satay stands out and tastes much better when hot from the barbecue.
Preparation time: 10 minutes
Marinating time: 30 minutes or more
Cooking time: 1 hour
Serves: 4
Ingredients:
– 500g skinless, boneless chicken thighs (see step 3)
– 8 skewers
– Crispy fried shallots (optional), to serve
For the marinade:
– 1 tbsp coriander seeds
– 3 garlic cloves
– 2½cm piece of fresh ginger
– 3 lemongrass stalks
– 2 makrut lime leaves
– 1 tbsp vegetable oil
– 1 tbsp kecap manis
– 1 tsp soy sauce
For the peanut sauce:
– 150g unsalted peanuts
– 5 shallots
– 3 garlic cloves
– 2 bird’s eye chillies
– ½ tsp Indonesian shrimp paste (terasi), or Thai kapi or Malaysian belacan
– 1 tbsp vegetable oil
– 150ml coconut milk
– 2 tbsp palm sugar
– 2 tsp kecap manis
– Juice of 1 lime
Instructions:
1. Start the marinade:
Toast the coriander seeds in a dry pan until they release their fragrance. Peel and finely chop the garlic, and grate the ginger (no need to peel, just wash quickly). Remove the tough outer layer from the lemongrass stalks and finely chop the rest, ending up with about three tablespoons. Shred the lime leaves.
2. Pound the marinade mix:
Grind all the ingredients into a rough paste using a pestle and mortar. Alternatively, use a mini chopper and add the oil at this stage. Transfer the paste to a large bowl and stir in the kecap manis and soy sauce (and oil, if not already added).
3. Prepare the chicken:
Cut the chicken into long strips, approximately 3cm wide. It’s recommended to use a mix of boneless, skinless chicken thighs and breasts to prevent the lean meat from drying out on the grill. Firm tofu or seitan can be used as plant-based alternatives.
4. Marinate the chicken:
Coat the chicken pieces with the marinade, making sure they are well covered. Cover the bowl, refrigerate, and let it sit for at least 30 minutes, up to 12 hours (tofu or seitan needs only 30 minutes). If using wooden skewers, soak eight of them in cold water until ready to use.
5. Roast and grind the peanuts:
If the peanuts are raw, spread them on a baking tray and bake in a preheated oven at 180C (160C fan)/350F/gas 4 for about 20-25 minutes, shaking them once halfway, until golden. Roughly chop or finely grind the roasted peanuts in a mortar or mini chopper according to desired consistency.
6. Pound the shallots, garlic, and chilli:
Finely chop the shallots and garlic. Trim the chillies, remove the seeds and pith (unless you prefer heat), and finely chop the flesh. Pound the shallots, garlic, chilli, and shrimp paste in a mortar until pureed. Alternatively, roughly chop them and use a mini chopper to create a puree.
7. Fry the paste:
Heat oil in a wok or wide frying pan over medium-high heat. Stir-fry the chilli paste until the garlic and shallots lose their raw smell. Add coconut milk and palm sugar, simmer for a couple of minutes, then stir in the peanuts and cook until the sauce slightly thickens.
8. Finish the peanut sauce:
Remove from heat and stir in kecap manis and lime juice. Adjust the taste if necessary by adding more sugar, kecap manis, or lime juice. Keep the sauce warm or allow it to cool depending on serving preference.
9. Grill the chicken and serve:
Thread the chicken strips onto skewers in an S shape, tightly pushing them together. Grill on a barbecue or medium-high heat griddle pan, turning regularly, for approximately 20 minutes, until cooked through (reduce the heat to medium if using a griddle once well-charred). Transfer to a platter, sprinkle with crispy shallots, and serve with the peanut sauce on the side.
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