The Satay Ajam the way we served it in our restaurant and still do at home. Tastes best when roasted over glowing charcoal.
Okay here we go…
1 lbs Chicken filet
For the marinade
3 cloves of garlic, finely chopped or 1 tsp garlic powder
1 small onion
1 tsp. oil
5 tbsp. sweet soy sauce
1/2 tsp Coriander powder
1/2 tsp. Salt
1 lemon juice
For the peanut sauce
1 onion (cut in small dices)
2 cloves of garlic (1 tbsp. garlic powder)
1 tbsp. Oil
1 tbsp. Trassie diluted in 1 tbsp. water
1 tbsp. Sugar
1 tsp. Salt
4 tbsp. Peanutbutter
1 tbsp Ketjap Manis _ Sweet soy sauce
1 tbsp Lemon juice
Preparation of marinade for the meat
Make the marinade sauce with all the ingredients. Dice the chicken breast and mix it with the marinade in a bowl. Put the mix in the fridge for about 2 hours or overnight. Take 3 to 4 pieces of meat and put it on a skewer (bamboo or metal). Roast it and turn it on the barbecue for about 5 minutes or under a preheated grill in the oven for about 5 to 7 minutes on 180C or 350F. Use a brush to some of the left-over marinade and apply that to the meat. Ready when the satay is done and brown on all sides.
Tip: Soak the bamboo skewers in water for a couple of hours.
Preparing Peanut Sauce
Fry the diced onions in one tbs oil. Add the trassie water, sugar, garlic, salt. Then add the peanut butter and stir well with 1/2 cup of water. 1 tsp. sweet soy sauce, 1 tbsp lemon juice. The satay sauce can be a little sweet.
Serve 4 tot 5 skewers on a small serving plate.
Pore the sauce over the satay and add a dash of sweet soy sauce. Top it off with some fried sjalots (bawang goreng).