I love meat in stick form! Give me a fire and a stool and just leave me be please… Shoes off preferably. I think outdoor one off cookfests are the single most therapeutic experiences one can allot themselves. it was during one of these meat meditations that I started thinking back to my first night in Jakarta. My plane got in fourteen hours later than anticipated and daylight was a thing of the past.
I hopped out of the wild traffic in tuck and roll formation. The plan was a night in Glodok and first stop was the longest sate line available. A few short blocks walking from the clean and utilitarian Packer Lodge, my wish was granted.
From the Sate lady to my stomach like poof!
I remembered the flavor of the Kecap with the smokey chicken and had to use one of my last 50 degree November days here in Kansas City to recreate the experience!
To catch up on my Jakarta experience check out the blog here! Otherwise, see below for this amazing and satisfying sate recipe.
Try this smokey and satisfying sate ayam or chicken skewer to bring the streets of Jakarta Indonesia to your home!
- 1 Tablespoon Kecap Manis Indonesian sweet soy sauce
- 1 Each Lime In 6 wedges
- ½ Cup Peanuts Roasted, unsalted and lightly crushed
In a dry pan, toast the white pepper, cumin seed and coriander seed over medium heat for about three minutes. The seeds should be roasted and aromatics by not burnt. Once cooled, use a mortar and pestle or a coffee grinder to turn the spices into a rustic powder. In a blender, combine the toasted spices with 1 cup coconut cream, 1 teaspoon salt, turmeric, garlic powder and two tablespoons Kecap manis. Pulse until well combined. Place the sliced chicken in a large bowl and pour he marinade over the meat. Using tongs, gently toss the meat with the marinade to coat the slices evenly. Marinade overnight
You will need a grill for this application. I would recommend charcoal, however a gas grill would suffice. If your using charcoal, you can start the chimney now. Working on batches, begin skewering the 12 skewers with marinaded chicken. Thread the meat onto the skewer, working back and forth with each slice until all skewers are evenly distributed. Set aside. If you are using a gas grill, go ahead and preheat. We are looking for direct grilling on these skewers and a small amount of char is encouraged. Season your grill top with oil using tongs and an oil soaked paper towel. Begin placing your skewers on the grill surface and leave to caramelize until the meat releases from the grill, about two minutes. Turn the skewer and repeat on the other side. If there are stubborn raw points on the skewers or hot spots on the grill preventing even cooking, leave those skewers off of the direct heat and allow the radiant heat to finish the Mom off once the grill marks have formed. Cool each skewer through, and transfer to an oven on the warm setting until ready to serve.
In a blender, combine ½ cup coconut cream, juice of one lime, curry powder, one teaspoon salt, palm sugar, 2 tablespoons Kecap manis and one clove garlic. Pulse to combine. The mixture should be smooth and thin enough to pour. Thin with a couple tablespoons of water if needed and adjust seasoning with salt to taste. Pulse one last time and reserve to plate.
Arrange all skewers on a plate in a pyramid formation with all skewers facing the same way. Drizzle one tablespoon Kecap manis around the chicken and add the peanut sauce in dollops right on the skewers. Finish with lime wedges and crush peanut and serve immediately.