Indonesian Sate

Indonesian Sate


700 gms chicken, cubed


Sprinkle garlic salt
2 dashes ground paprika
Dash white pepper
2 tsp ground coriander
2 tsp ground nutmeg
1 tsp cumin
1 tsp olive oil
2 cloves shallot, thinly sliced
Dash soy sauce
Kecap manis (Indonesian soy sauce, available at Asian grocers)


Kecap manis
Dash fish sauce
1 clove thinly sliced shallot
Juice of half lime


1 cup roasted peanuts
1 clove garlic
2 cloves shallot
1 tsp ground cumin
2 tsp ground coriander seeds
1/2 cup brown sugar
2 chillies, de-seeded and chopped


1. Mix cubed chicken with marinade for a few hours at minimum, or overnight if possible.

2. Preheat grill to 200 degrees Celsius. Stick meat cubes onto bamboo skewers and place on baking sheet. Squeeze lime juice over sate before placing them onto grill.

3. Use the basting mixture over the sate as they grill. Sate is cooked with the meat is firm but not too hard, has shrunk a little and is caramelised with marinade.

4. Combine sauce ingredients in a blender and serve with sate.

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