Food recipes
Satay Ayam (Chicken Satay)
Satay Ayam (Chicken Satay) Ingredients: spices, garlic powder salt, table spices, pepper, black soy sauce made from soy (tamari) molasses lime juice, raw chicken, broiler or fryers, breast, skinless, boneless, meat on...
Satay Ayam (Chicken Satay)
Ingredients:
spices, garlic powder
salt, table
spices, pepper, black
soy sauce made from soy (tamari)
molasses
lime juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
Directions:
Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon.
Mix in the soy sauce, molasses and lime juice.
Add the chicken cubes and toss until they are evenly coated.
Marinate in the refrigerator for 2 hours, stirring occasionally.
Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long).
Brush the oil evenly over the chicken.
Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.
Ingredients:
spices, garlic powder
salt, table
spices, pepper, black
soy sauce made from soy (tamari)
molasses
lime juice, raw
chicken, broiler or fryers, breast, skinless, boneless, meat only, raw
oil, olive, salad or cooking
Directions:
Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon.
Mix in the soy sauce, molasses and lime juice.
Add the chicken cubes and toss until they are evenly coated.
Marinate in the refrigerator for 2 hours, stirring occasionally.
Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers (preferably Oriental wooden skewers about 6 inches (15 cm) long).
Brush the oil evenly over the chicken.
Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown.
Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.