016e Grill Chicken Sate (Sate Ayam)



500 grams Chicken breast cut into small pcs, bite size

2 cm Turmeric peeled

1/2 tsp. Coriander seeds

5 pcs Shallots peeled

3 cm Galangal cut in half

50 grams Fried Shallots

1 stalk Lemon grass bruised, cut in half

5 cloves Garlic peeled

1/2 tsp. Salt to taste

1/2 tbs. Palm Sugar to taste in thin slices

1/2 tsp. Pepper

4 tbs. Sweet Soya sauce

1/4 tsp. Caraway (jintan) seeds dry fry (no oil)

50 grams Margarine

8 pcs Candle nut

4 tbs. Vegetable oil for sauteing


Make a rough paste out of all the ingredients (except lemongrass and galangal) either with mortar and pestle or food processor. Put aside.

Place 4 table spoon vegetable oil into a frying pan. Add the paste and stir over a medium heat until the color turns golden. Add lemongrass, galangal, palm sugar, and pepper. Remove from the stove. Let it cool. Combine the fried paste with the chicken. Mix it well. Taste to see if extra salt and sweet soy sauce are needed. Marinate for about 30 minutes (prepare the day before for the best results).

Place 5 pieces on a bamboo stick, piece by piece and grill it until they turn golden in colour. Coat each finished stick with margarine or oil to prevent the meat from drying during cooking.If you use bamboo sticks, soak in water for about 10 minutes before using, to prevent them from burning. Serve with with Peanut Sauce (see the recipe).