Name: Sate Ayam
Yield: 10
Ingredients: 500.0g Chicken breast, boneless, diced; 60.0ml Bango Kecap Manis 1.52kg; 30.0g Margarine; 15.0g Skewers; 5.0g Knorr Lime Powder 400g; 15.0ml Water; 350.0ml Water; 150.0g Peanuts, fried and mashed; 10.0g Royco Bumbu Pelezat Rasa Ayam 460g; 1.0g Pepper; 20.0g Shallots; 15.0g Garlic; 20.0g Red Chilli; 2.0pc Grains of Pecan; 20.0ml Oil for sauteing; 0.0g Chicken; 0.0g Peanut Sauce; 2.0pc Lime grains; 5.0pc Onion, sliced; 1.0g Cayenne Pepper; 1.0pc Tomatoes

Indonesian food made from chicken meat and cooked by roasting on charcoal and served with peanut sauce or seasoning with Kecap Bango. Delicious to the last bite!

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Preparation

Prepare the Chicken
- Wash the chicken and add Knorr Lime Powder mixed with water.
- Wash again till the smell of fishy loss.
- Cut the chicken into a dice and stack it on the skewer.
- Soak it with Bango Kecap Manis and margarine.
- Store in the refrigerator and burn on charcoal.
Prepare the Peanut Sauce
- Heat the oil and add the grounded spices (shallots, garlic, red pepper and hazelnut).
- Add grounded peanuts with water.
- Then cook until boiling and look thickened.
- Add pepper powder, Royco Bumbu Pelezat Rasa Ayam and sweet soy sauce and mix well.
Cooking Chicken Satay
- Grill the spiced up chicken half cooked.
- Then, dip it in peanut sauce and grill until chicken meat looks brownish colored, and lift.
- Finally, serve chicken satay with peanut sauce and lime juice (if likes), then complete with sliced tomatoes, sliced red onion, sliced cayenne, lontong or ketupat.

Sate Ayam

Ingredients

Sate Ayam

Prepare the Chicken

Prepare the Peanut Sauce

Cooking Chicken Satay

Prepare the Chicken

Prepare the Peanut Sauce

Cooking Chicken Satay

Preparation

Prepare the Chicken

Prepare the Peanut Sauce

Cooking Chicken Satay

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