'Authentic Indonesia Sate Kacang with Lontong'. Satay in the house. Satay with peanut sauce. Who wanna try?
A lot of work but guarantee yummylicking.
Satay Sauce
...
A lot of work but guarantee yummylicking.
Satay Sauce
...
INGREDIENTS:
300 gm peanuts (roasted / shelled and blended)
1 stalk lemongrass (crushed)
5 tablespoons dried minced chilies
2 tablespoons brown sugar
salt and sugar (according to taste)
enough water
Blended:
5 shallots
3 cloves garlic
1 stalk lemongrass
1/2 inch ginger
3 cm galangal
Grilled shrimp paste 1/2 inch
Method:
Heat oil in a pot. Saute minced ingredients, dried chili and lemon grass until fragrant.
Put the peanut gradually interspersed interspersed with water. Cook medium fire.
Put the brown sugar, salt and sugar to taste.
Satay
Ingredients
1.2kg chicken breasts
can coconut milk
Wooden skewers
Marinade
4 Tablespoons dark soy sauce
2 Tablespoons fresh lime juice
2 cloves garlic
1 teaspoon turmeric
1/2 Tablespoon ground coriander
2 teaspoons cumin
3 Tablespoons fish sauce
4 Tablespoons honey
1 bunch Cilantro, wash and cut the stalks into ¼” pieces (can use lemongrass)
¼ teaspoon cayenne powder
Whisk together all of the marinate ingredients. Test the flavors with your fingertip, you may want to add a little more honey for sweetness or a little more fish sauce for tartness.
Add the marinade ingredients to the chicken and marinate for at least one hour.
While the chicken is marinating, fill a large dish with water and submerge the wooden skewers into the water. They should be covered completely. Soak for at least 30 minutes to prevent burning once they’re on the grill.
Heat the grill. Put 1/3 cup of coconut milk into a dish and get ready a long-handled basting brush. Place the skewers in the grill and cook on each side for 4 to 5 minutes. (Watch the skewers carefully, because they will cook fast!) Baste the skewers as the cook with coconut milk. The added fat will not only improve the grilling, but it will add great flavor.
Lontong
Rinse rice and soak overnight in water.
Drain the following day.
Line a metal tin with banana leaf or cloth then pour in the rice with salt.
Place the metal tin (1/2 full) in a pot of boiling water and boil for 5hours
Leave it to cool completely before cutting it into pieces.
300 gm peanuts (roasted / shelled and blended)
1 stalk lemongrass (crushed)
5 tablespoons dried minced chilies
2 tablespoons brown sugar
salt and sugar (according to taste)
enough water
Blended:
5 shallots
3 cloves garlic
1 stalk lemongrass
1/2 inch ginger
3 cm galangal
Grilled shrimp paste 1/2 inch
Method:
Heat oil in a pot. Saute minced ingredients, dried chili and lemon grass until fragrant.
Put the peanut gradually interspersed interspersed with water. Cook medium fire.
Put the brown sugar, salt and sugar to taste.
Satay
Ingredients
1.2kg chicken breasts
can coconut milk
Wooden skewers
Marinade
4 Tablespoons dark soy sauce
2 Tablespoons fresh lime juice
2 cloves garlic
1 teaspoon turmeric
1/2 Tablespoon ground coriander
2 teaspoons cumin
3 Tablespoons fish sauce
4 Tablespoons honey
1 bunch Cilantro, wash and cut the stalks into ¼” pieces (can use lemongrass)
¼ teaspoon cayenne powder
Whisk together all of the marinate ingredients. Test the flavors with your fingertip, you may want to add a little more honey for sweetness or a little more fish sauce for tartness.
Add the marinade ingredients to the chicken and marinate for at least one hour.
While the chicken is marinating, fill a large dish with water and submerge the wooden skewers into the water. They should be covered completely. Soak for at least 30 minutes to prevent burning once they’re on the grill.
Heat the grill. Put 1/3 cup of coconut milk into a dish and get ready a long-handled basting brush. Place the skewers in the grill and cook on each side for 4 to 5 minutes. (Watch the skewers carefully, because they will cook fast!) Baste the skewers as the cook with coconut milk. The added fat will not only improve the grilling, but it will add great flavor.
Lontong
Rinse rice and soak overnight in water.
Drain the following day.
Line a metal tin with banana leaf or cloth then pour in the rice with salt.
Place the metal tin (1/2 full) in a pot of boiling water and boil for 5hours
Leave it to cool completely before cutting it into pieces.
Link back to DHM: https://www.facebook.com/photo.php?fbid=10209812780410788&set=pcb.1802624653331795&type=3
Credit: Long Yen
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-authentic-indonesian.html
Please link back to this post if you're using this recipe: http://dhmrecipes.blogspot.my/2017/01/complete-recipe-authentic-indonesian.html
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