Chicken satay (sate orob)
This is a popular satay that is often sold at night markets
around Bali. The distinct flavour and subtle aroma of the marinade is
particularly delicious, especially if you let the chicken marinate
overnight. Children tend to find anything cooked on a stick appealing
and they love the flavour of these. Serve with peanut sauce if you wish,
although I prefer without.
Makes
15-20
Preparation
25min
Cooking
10min
Skill level
Easy
Ingredients
- 3 long red chillies, seeded
- 4 garlic cloves, peeled
- 3 cm piece ginger, skin on
- 3 candlenuts
- 3 tsp coriander seeds
- 4 kaffir lime leaves, rolled into a bundle, finely shredded
- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp grated palm sugar
- sea salt
- 750 g chicken, cut into bite-sized pieces
- 1 tsp kecap manis
- fried shallots, to garnish
- lime wedges, to serve
Cook's notes
Oven temperatures are for conventional; if using fan-forced
(convection), reduce the temperature by 20˚C. | We use Australian
tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml;
1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups
are lightly packed. | All vegetables are medium size and peeled, unless
specified. | All eggs are 55-60 g, unless specified.
