Indonesia has many variety of satays. Each island, each province, each city and town, they have their own style of satay. This is from Banjar in South Kalimantan.
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Step 1: Ingredients and Method
Soak bamboo skewers in water overnight
500 g chicken, slice finger long
1/2 tsp white pepper powder
1/2 tsp grated nutmeg
1 tsp salt
1 tbsp tamarind juice (soak tamarind in hot water to produce this juice), available in Asian store, online, Safe on Foods/Pricesmart, No Frills
2 tbsp cooking oil
10 bird eye chilies
2 tomatoes, soaked in hot water, skinned then blender it
1 tbsp shrimp paste (available in Asian store, sometimes at Safe on Foods)
1 tsp salt or as needed
1 tbsp brown sugar/palm sugar
300 cc chicken broth
Roll chicken slices in pepper, nutmeg, cloves, salt and oil, let stand for 30 minutes
Thread each chicken slices into skewers and grill we;; on ember of charcoal
Serve immediately with the sauce and warm rice
To make the sauce:
Boil chilies and garlic until soften, then make paste
Mix paste with the rest of the ingredients, boil until thickened.
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