When no beef or lamb available, we used chicken. Taste good because we marinated the chicken in spices first before we grilled. Try this version and you will love it. "Selamat menikmati..."
1 lb chicken meat, cut into 1 1/2 inch cubes
20 bamboo skewers, soaked in water for 1 hours
Marinated Sauce:
4 TB sweet soy sauce
1 TB coriander
1/4 tsp cumin
1/4 tsp turmeric
1/2 tsp salt
1 inch ginger, grated
5 TB oil
In the glass bowl, marinate the meat for at least 2 hours, if possible overnight. Thread the meat onto the skewer, allowing 5-6 pieces per skewer. Cook the satay over charcoal for 5 minutes, turn it over and cook for another 3 minute or until the meat is done but not burned by turning them several times. Chef's NOte: Compressed Rice or we called Lontong or Ketupat are available in the Indonesian Rice Page.
In the food processor, blend all the ingredients into a paste. The sauce should be thick and not to smooth.
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