The Indonesian Sate Ayam or Chicken Satay is fully seasoned and marinated with spices, that it can be served without a peanut sauce.  If you do want to serve a peanut sauce, please look up the Malaysian version of the Chicken Satay.

Chef’s tips: To create a natural basting brush, save the green parts of the lemongrass.  Bunch them together at the leave end and tie with a piece of string.  Using a sharp knife, split each end of the lemongrass halfway up the stalk into four, making a brush.

Ingredients:

Marinade:
8 shallots, peeled, sliced
3 stalks lemon grass, white part, cut finely
2 cloves garlic, peeled, smashed
1 inch galangal, peeled, sliced
4 tablespoons palm sugar
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1 tablespoon ground tumeric
½ teaspoon chili/ cayenne
1 tablespoon belachan
1 teaspoon kosher salt
1 teaspoon kicap manis / dark soy sauce
¼ cup coconut milk

2 lbs chicken thighs – boneless, skinless
20 bamboo skewers, soaked
3 tablespoons canola oil

To make the marinate and sate
1.    In a food processor, grind marinate ingredients together till a fine paste.
2.    Cut chicken into thin strips, 1 X ¼ X 4 inch.
3.    Marinate chicken in marinade at least 30 minutes.
4.    Skewer chicken with the bamboo skewers.  Brush with oil.  In a separate bowl, add 1 cup of oil with a couple tablespoons of oil for basting the chicken.
5.    On a hot oiled grill/broiler on high, grill chicken skewers  about 2 minutes on each side, or more depending on thickness, until nicely browned.  Baste frequently with oil and water solution.
Serving:
6.    Cut cucumber at an angle, avoiding the seeds.  Rotate cucumber per cut.
7.    Cut onions into small wedges.  Serve satay with peanut sauce and cut cucumbers & onions.
Serves: 6

Tags: Appetizer, finger foods, Indonesian, satay, skewers.