Tag: ethnic

Satay Ayam – Indonesian Chicken Skewers Recipe


I prepared this dish for the New Year’s Eve as they are a perfect finger food both the skewers and the lontongs.

While I prepared it I  remembered the streets of  Jakarta and other cities of Indonesia where Satay Ayam and other types of Satays are prepared by street carts, many of them attached to a bicycle, on almost every corner.


For satay (skewers)

  • 1 kg chicken breasts, boneless, skinless
  • 2 teaspoons Galangal powder
  • 1 tablespoon freshly chopped ginger
  • 4 tablespoons brown sugar
  • 2 tablespoons soy sauce
  • 4-6 tablespoons coconut milk
  • 2 teaspoons red curry paste or some hot chilli paste
  • 1 teaspoon salt
  • 2 tablespoons oil

For Sambal kacang (peanut sauce)

  • 1 cup peanut butter
  • about 3/4 cup water (until you reach the needed consistency)
  • 2 tablespoons soy sauce
  • 2 teaspoons sambal oelek  / Indonesian chilli paste or minced hot chiles
  • 2 tablespoons brown sugar
  • 1 teaspoon turmeric
  • salt to taste

For Lontong (compressed rice)

  • 1 cup round rice
  • 1 teaspoon salt
  • polyethylene food bags

Preparation Method


  1. Cut the breasts into thin strips.
  2. In a large bowl, mix together all the ingredients and add the chicken (excepting the sambal kacang)
  3. Set aside to marinate for about an hour.
  4. Soak the skewers for 1/2 hour in a pot of water.
  5. Thread the chicken strips on the bamboo skewers.
  6. Although it is preferable to grill the chicken over hot coals, I grilled them in a skillet with some vegetable oil.
  7. Grill the chicken skewers until just cooked through turning them regularly to get an even roast.
  8.  Serve on a large plate with sambal kacang as a dipping sauce and 2-3 slices of lontong (compressed rice).

sambal kacang

  1. Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste I prefer it hotter.

 Compressed rice

  1. Take a polyethylene food bag, fill it 1/3 with rice, flatten it so you can remove the remaining air from it.
  2. Roll up the opening and sew it.
  3. Repeat the operations 1+2 until you got all bags ready.
  4. In a pot bring water to boil, adding a pinch of salt.
  5. Put in the bags of rice in the boiling water and let it boil for about an hour.
  6. From time to time check the water level and add enough water so the rice bags are fully submerged.
  7. When done, remove the rice bags from the pot water and dry them in a colander.  You should check if the bags are hard, if not you should let them boil some more time.
  8. Cut them using a sharp wetted knife into 2 cm slices.