Satay Ajam

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…

INGREDIENTS

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).