Chicken Satay ( Sate Ayam Medan )

Sate ayam ( chicken satay )

Most Asian country has their own version of satay. So is  every region in Indonesia, the most popular one is sate Madura and sate Ponorogo. Unlike the other recipes, Medan version is using more complex spices. Peanut and more spices is used for the sauce to complement the satay.  This make satay Medan is more delicious,.....yes it is more work, but it will worth all the effort. 

There is one satay stall in  Medan, " Sate Memeng" that has been there for as long as I can remember. It is only a small stall but always busy. They serve, chicken, mutton, beef satay with generous peanut sauce and bird's eye chili sauce to add the umph. The satay is charcoal grill, very traditional......improves the aroma of the satay.

1 kg daging paha ayam, tanpa tulang dan kulit. ( untuk 15 - 20 cucuk sate)

         Boneless and skinless chicken thigh (will make 15 - 20 skewers )

1 jeruk nipis

         Lemon or lime

Bumbu yang dihaluskan  /  The paste

1 Sdm ketumbar

          Tbsp Coriander 

1/2sdm jintan

           Tsp Cumin

2 siung bawang putih

           Clove garlic

10 bawang merah

          Shallots 

50 gr gula merah

           Palm sugar

 3 Sdm minyak untuk menumis

           Tbsp oil

Persiapan / Method

Potong daging paha ayam, jika dipotong kecil akan menjadi 20 cucuk, jika menyukai agak besar akan menjadi 15 cucuk. lumuri dengan jeruk nipis. Sisihkan.

Cut up the chicken thigh, to the size you prefer, small cut will produce 20 skewers and larger cut will do 15. Rub in the lime juice. Set aside

Tumis semua bumbu sampai harum dan masak, biarkan dingin, kemudian campur dengan ayam, simpan di kulkas sekurang- kurangnya satu jam. Menginap lebih baik. 

Meanwhile sauté the paste until fragrant and cooked, leave to cool. 

Marinate the chicken with the paste, keep it refrigerated for at least 1 hour or overnight will be better.

Tusuk  4-5 potong daging, sesuai dgn keinginan, sisihkan.

Put 4-5 cuts in a skewer or to your preference, set aside

Siapkan bara api.

Get the charcoal ready for grilling

Panggang sate diatas bara, usahakan tidak ada api yang menyala, agar daging masak dengan sempurna, tetapi tidak gosong.

Grill the satay, try to avoid the flame, this way they will cook properly without being burnt

Bumbu kacang / the peanut sauce

Bumbu yang dihaluskan / the paste

1 Sdm ketumbar

          Tbsp coriander

10 bawang merah

           Shallots

2 siung bawang putih

           Cloves garlic

100 gr gula merah

             Palm sugar

1 Sdm Asam Jawa

            1 tbsp Tamarind

5 cabe merah 

            Red chili ( optional )

Garam secukupnya 

            Salt to taste

Bumbu lainnya / other seasoning

2 cm lengkuas memarkan 

           Galangal bruised

6 lbr jeruk purut

           Kaffir lime leaves 

3 lbr daun salam

           Salam leaves or bay leaves

100 gr kacang tanah, goreng dan digiling kasar.

            Peanut, fried and coarsely ground, may be substituted with crunchy peanut butter

500 ml air

            Water

Minyak untuk menggoreng dan menumis

Oil for frying and to sauté the paste 

Persiapan  /  Method

Tumis semua bumbu hingga masak, masukkan kacang yang sudah digiling dan air, biarkan mendidih kemudian kecilkan api. Aduk sekali- sekali sampai bumbu meresap. 

Sauté the paste and other ingredients till fragrant and cooked, add in the ground peanut and water. Bring it to the boil and let it simmer.

Matikan api setelah bumbu kacang mengental

Turn the heat off when the mixture thickened

Hidangkan sate selagi panas, siram dengan saus  jangan lupa sambalnya...

Serve the satay while it's hot wit the sauce. Add chili sauce if you prefer it hot...