Ingredients with Measurements:
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 1 tbsp turmeric powder
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 1 tsp salt
- 1 tsp sugar
- 1 tbsp vegetable oil
- 20 bamboo skewers, soaked in water for at least 30 minutes
For the peanut sauce:
- 1 cup roasted peanuts, unsalted
- 1/2 cup water
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tsp tamarind paste
- 1 tbsp palm sugar
- 1/2 tsp salt
- 1/2 tsp chili flakes
- 1/2 cup coconut milk
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. In a large bowl, mix together the chicken pieces, turmeric powder, coriander powder, cumin powder, salt, sugar, and vegetable oil. Let marinate for at least 30 minutes.
2. Thread the chicken pieces onto the bamboo skewers.
3. Heat the grill or grill pan over medium-high heat. Grill the chicken skewers for 3-4 minutes on each side, or until cooked through.
4. To make the peanut sauce, blend the roasted peanuts in a food processor or blender until they become a fine powder.
5. In a saucepan, heat the vegetable oil over medium heat. Add the garlic and shallot and sauté for 1-2 minutes, or until fragrant.
6. Add the tamarind paste, palm sugar, salt, and chili flakes to the saucepan. Stir until the sugar has dissolved.
7. Add the blended peanuts and coconut milk to the saucepan. Stir until well combined.
8. Bring the sauce to a simmer and cook for 5-7 minutes, or until it has thickened.
9. Serve the chicken skewers with the peanut sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 14g
- Protein: 35g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or beef.
- Palm sugar can be substituted with brown sugar.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add lemongrass or ginger to the marinade for extra flavor.
- Use cashews or almonds instead of peanuts for the sauce.
- Add soy sauce or fish sauce to the sauce for a savory twist.
Tips and tricks:
- Soak the bamboo skewers in water to prevent them from burning on the grill.
- Use a food processor or blender to make the peanut sauce smoother.
- Double the recipe for a larger crowd.
Storage instructions:
- Store leftover chicken and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken skewers in the oven or microwave until heated through.
- Reheat the peanut sauce on the stove over low heat, stirring occasionally.
Presentation ideas:
- Serve the chicken skewers on a platter with the peanut sauce in a small bowl on the side.
- Garnish with chopped cilantro or sliced green onions.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried bok choy
- Grilled corn on the cob
- Cucumber salad
Troubleshooting advice:
- If the chicken is sticking to the grill, brush the grill with oil before cooking.
- If the peanut sauce is too thick, add more water or coconut milk to thin it out.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Wash your hands and all surfaces that come into contact with raw chicken to prevent cross-contamination.
Food history:
- Ayam pop satay is a traditional Indonesian dish that is popular in Java and Bali. It is typically made with chicken that has been marinated in turmeric and other spices, then grilled on skewers.
Flavor profiles:
- Ayam pop satay is savory and slightly sweet, with a hint of spice from the chili flakes. The peanut sauce is creamy and nutty, with a tangy flavor from the tamarind paste.
Serving suggestions:
- Serve the chicken skewers and peanut sauce as an appetizer or main course at a summer barbecue or dinner party.
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Region: Indonesian