Chicken Satay | Picture the Recipe (2024)

FAQs

What is chicken satay made of? ›

It is made from sliced marinated chicken meat, and served with a sauce made of peanuts and chili sauce and garnished with shredded shallots, sambal (chili paste) and lime juice. The meat is marinated in spices and sweet soy sauce, in a process called bacem and is served with rice or lontong (rice cake).

To make the marinade: Combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic, and hot pepper sauce in a mixing bowl. Add chicken breasts, toss to coat, cover, and refrigerate for 2 to 4 hours. Preheat an outdoor grill to high heat; lightly oil the grate.

The prominent ingredient of a satay sauce is peanuts, alongside soy sauce, salt, garlic, coconut, chilli, onion and lemon are added for a fragrant taste. Delicious meat skewers called Satay and its popular peanut sauce are well known in most cities around the world.

Ingredients in Satay Seasoning

Here are the spices required: coriander, cumin, turmeric, paprika, chilli, curry powder (any brand is fine), sugar and salt.

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).

The key ingredient is peanuts which together with kecap (soy sauce) gives it a salty and mildly spicy taste. Many different recipes for making peanut sauces exist, which means that all these satay sauces taste differently.

Why do they often serve satay with cucumbers and onions you ask? The main purpose of cucumbers and onions is to neutralize the carbon levels in satay because the warming effect from the satay has high carbon content.

Nutritional Information Tender:

1 skewer with 2 tbsp. sauce, 70 Calories; 3g Fat; 5g Protein; 4g Carbohydrate; 30mg Cholesterol; 250mg Sodium.

It is usually added to main ingredients (meat or vegetable) to add taste, used as dipping sauce such as sambal kacang (a mixture of ground chilli and fried peanuts) for otak-otak or ketan or as a dressing on vegetables. Satays are commonly served with peanut sauce.

Is satay served with peanut sauce or soy sauce? ›

Satay: Mix chicken, sweet soy sauce, oil, and 150 grams of peanut sauce in a bowl and marinate for 30 minutes. Then thread the chicken pieces on bamboo skewers. Grill the skewers until cooked or slightly charred, basting with marinating sauce as required. Serve the Sate Madura with peanut sauce.

Add the coated chicken pieces to skewers and leave to marinate for at least 2 hours, preferably overnight. Once ready to cook, grill under a medium heat for 10 – 15 minutes until cooked through and there is no pink meat.

This sate consists of chicken meat marinated in sweet soy sauce and cooked on an open flame grill. It is then served with a spicy peanut or sweet soy sauce, sliced shallots and chopped chillies. Another common type of sate sold across this country is Sate Kambing.

Satay is not spicy, but more on the salty, savory, tangy, sweet side with a rich peanut flavor. However, it does have a gentle kiss of heat thanks to the Asian chili sauce in the marinade. If you'd like it spicier, add additional chili sauce; for less spicy, add less chili sauce.

The Chinese take out version of Chicken in Satay Sauce is quite different from Malaysian, Thai and Indonesian Satay Sauce. It's less coconut-y and less peanut-y (are they real words??), doesn't have bits of crushed peanuts in the sauce, and has a stronger flavour from satay seasoning.

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).