D'Open Kitchen

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Balinese Satay

Balinese Satay

Recipe by 831c2bbed306d52121e560ed50646ca5?s=30&r=gTrish yee
Introducing Balinese Satay, a tantalizing Indonesian dish that encapsulates the rich and vibrant flavors of Bali. Skewers of tender, marinated meat, whether succulent chicken, beef, or pork, are grilled to perfection over an open flame. The signature blend of aromatic spices and herbs infuses each morsel with an irresistible smokiness and depth of taste. Balinese Satay offers a sensory journey through Indonesia's culinary landscape, with its perfectly charred exterior and tender interior creating a symphony of textures. Served with a fragrant peanut sauce and accompanied by rice cakes or luscious vegetables, Balinese Satay is an authentic expression of Bali's diverse gastronomic heritage. Whether enjoyed as a satisfying appetizer or a centerpiece at gatherings, our Balinese Satay promises an unforgettable taste of Bali's culinary soul, inviting you to experience the bold and alluring flavors of the region in every mouthwatering bite.
Course Appetizer
Cuisine Indonesian

Ingredients
  

Chicken

  • 500 g chicken thigh skinless and boneless
  • 2 1/2 tbsp kicap manis thick sweet soy sauce
  • 1 tbsp unsalted butter melted
  • 12 - 14 small bamboo skewers soaked in water for at
  • least 30 minutes

Peanut Sauce

  • 1 tbsp cooking oil
  • 2 garlic cloves minced
  • 1 small or 1/2 large onion diced
  • 2 birds eye chillies
  • 1/2 cup peanut butter smooth or crunchy
  • 1 cup coconut milk
  • 2 1/2 tbsp kicap manis
  • 1/2 tbsp soy sauce
  • 1/2 tsp salt
  • 1/4 cup crushed unsalted roasted peanuts
  • 1 - 2 tbsp fresh lime juice

Instructions
 

Chicken

  • Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
  • Combine kicap manis and butter, then brush onto chicken.
  • Cook the skewers on a grill in the oven or on the stove in a large non-stick fry pan.
  • To serve, garnished with onion wedges and with lime wedges and peanut sauce on the side.

Peanut Sauce

  • Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillies and cook for 3 minutes until onion is translucent.
  • Turn heat down to med, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 mins, stir occasionally.
  • Use a handheld stick to puree. Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.
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Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
Trish yee

Trish yee

I was a runner up in Singapore's Masterchef Competition Season 2. Cooking has been a passion of mine since I was young. I would always follow my grandma to the wet markets to buy groceries and watch her whip up amazing dishes. Always inspired by my grandma, I look to continue her journey in the culinary world.
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