Smokekid, Amstelveen, The Netherlands

Satay Ayam

Satay Ayam (chicken satay)

1 kg chicken breast
5 cloves of garlic
3 Kemiri’s (candle nuts)
2 tbsp sambal oelek or fresh lomboks
1 tbsp lemon juice
2 tbsp kecap manis (sweet soy sauce)
1 tablespoon kecap asin (salty soy sauce)
a bit of oil sometimes

I I sometimes add ketumbar and cumin powder.  (3tl ketumbar and 2 tsp of ground cumin).

Bumbu

Ground the garlic, soy sauce, lemon, ginger, kemiri, lomboks, in the mortar (cobec). Cut the meat into cubes of 2 cm.  Add the bumbu to the meat.  It is often no weather to bbq In the Netherlands. So use the Smokekid to add an authentic smoky taste to the meat. Cover the meat with kitchen foil and add smoke for about 5 seconds, then mix the meat.  Add another dose of smoke again, close the foil tightly and put it in the fridge. Let the meat marinate for at least 3 hours up to 1 night, the longer the better. Pull the pieces of meat to sate-pens, about 4-6 pieces per pen. Roast the satay on a griddle or in good weather on the bbq (occasionally basting with the marinade) Roast until brown in about 8 to 10 minutes. Serve with Soy- or Satay Sauce

This post is also available in: nlNederlands

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