Traditionally satay is served as only a part of a meal, but this version is so good that it needs only a tomato sambal as an accompaniment.
4 chicken breasts, skinned, boned and cut into 1.25 cm (1/2 inch) cubes
Marinade
1 tbsp oil
5 cm (2 inch) piece tamarind, soaked in 100 ml (4 fl oz) hot water or lemon juice
2 cloves garlic, crushed
1 tsp ground cardamom
1/2 tsp ground nutmeg
Salt and pepper
1 tsp kecap manis (sweet soy sauce)
5 cm (2 inch) piece tamarind, soaked in 100 ml (4 fl oz) hot water or lemon juice
2 cloves garlic, crushed
1 tsp ground cardamom
1/2 tsp ground nutmeg
Salt and pepper
1 tsp kecap manis (sweet soy sauce)
Tomato and Chilli Sambal
2 red chilli peppers
1 small piece fresh ginger, grated
1 clove garlic, crushed.
450 g (1 lb) fresh tomatoes, peeled and seeded
4 tbsps oil
1 tbsp lemon or lime juice
1 tbsp dark brown sugar
Salt and pepper
1 small piece fresh ginger, grated
1 clove garlic, crushed.
450 g (1 lb) fresh tomatoes, peeled and seeded
4 tbsps oil
1 tbsp lemon or lime juice
1 tbsp dark brown sugar
Salt and pepper
method
1. Put the chicken in a large bowl. Mix together the marinade ingredients and pour them over the chicken. Stir well and refrigerate for at least 30 minutes.
2. Grind together the chillies, ginger and garlic in a food processor, or using a pestle and mortar. Chop the tomatoes coarsely and blend them into the chilli mixture.
3. Heat the oil in a wok or large frying pan and fry the tomato mixture for about 5-6 minutes, stirring occasionally to prevent it sticking, Add the lemon juice and a spoonful of water, if the sauce becomes too thick.
4. Stir in the sugar and seasoning to taste.
5. Thread the marinated chicken cubes onto thin wooden skewers.
6. Cook the chicken under a preheated grill, turning frequently, until golden brown, about 5 - 8 minutes. Brush the chicken with the remaining marinade during cooking.
2. Grind together the chillies, ginger and garlic in a food processor, or using a pestle and mortar. Chop the tomatoes coarsely and blend them into the chilli mixture.
3. Heat the oil in a wok or large frying pan and fry the tomato mixture for about 5-6 minutes, stirring occasionally to prevent it sticking, Add the lemon juice and a spoonful of water, if the sauce becomes too thick.
4. Stir in the sugar and seasoning to taste.
5. Thread the marinated chicken cubes onto thin wooden skewers.
6. Cook the chicken under a preheated grill, turning frequently, until golden brown, about 5 - 8 minutes. Brush the chicken with the remaining marinade during cooking.
serving amount
serves 4
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