The recipe for Indonesian chicken BBQ "Sate Ayam Khas Blora" (chicken skewers) - a speciality from my hometown

Hello dear Steemians...

I'm back again with the new recipe from my hometown.
This time is not vegetarian nor vegan recipe anymore but a chicken feast. :-D
In Germany people are very fond of grill party in summer so now I'd like to give you a recipe of chicken skewers or
also already rather familiar here with it's original name in Indonesia "Sate/Satay".
There are many variation of "satay" recipes in Indonesia.
People would love "sate padang", "sate madura", "sate kambing" (mutton or Indonesians are actually more familiar with goat meat instead of mutton or lamb), "sate jagal" which uses beef, etc...)
I have tried many different kind of sate but my favourite one is still sate dish from my hometown "sate ayam Blora", because it's the most savoury one among all of other satay varieties in Indonesia.

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The ingredients and the cooking as well as serving methods are originally very complicated, but the fragrance you would enjoy during grilling is sooo precious. It would make one drools right away.
However I have developed a method to simplify the recipe and cooking methods by much, without destroying the taste.
Now I would love to share that with you. ^_^

I wouldn't list the ingredients for the soup and the marinate anymore because I have once posted the recipe of Opor ayam before
(yes, the sate would normally also served with the yellow curry soup which is called Opor, so the little children who are normally not so fond of eating too heavy could enjoy the chicken meat with the soup only).


The recipe for the soup could be found here!

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You need to skip the part of cooking the meat in the soup. Just cook the curry without meat with a medium heat. Take a small bowl of the "opor" then you can add 3 big scoop of peanut butter into the rest of the opor soup (or you can grind 200 gram of roasted peanuts, 1 teaspoon of lime juice and 1 tablespoon of sweet soy sauce and add in the soup). Lower the heat and continue cooking the curry mixed with peanut cream for a long time until the oil is coming out in the curry.

You can add some chilis in the ground peanuts if you like it spicy or just make a sambal/salsa to accompany the food while serving the dish in case your companion doesn't like spicy food.
If the marinate result is still too watery... not viscous enough, then you can just add a bit more peanut cream.
But normally it will thicken more anyway the longer we cook the soup.

After you can see peanut as well as coconut oil coming out from the curry and floating on the surface then your marinate (sambal sate ayam Blora) is ready.
Take some "sambal sate" in a big bowl and add 1 tablespoon of sweet soy sauce. Mix it well and then marinate all the chicken skewers with it.
Let them sit in the fridge for at least 30 minutes then you can start grilling them.

The sate would be served with the sambal sate (the same one we used to marinate the meat), the "opor" soup, steamed rice sprinkled with fried onions and a bit of sweet soy sauce. If necessary a small portion of ground chilis.
Have a nice try and enjoy your meal everyone!

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This is the "opor soup" while being cooked with ground peanuts or peanut butter in it. It would actually look more appetizing if you already put chilis in it, because the chili would give red colour on the floating peanut oil.

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Chicken breast fillet in skewers.

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...marinating the sate.

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... grilling process.

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Sate ayam special Blora is ready to serve ....mmmmm trust me...this is the yummiest sate ayam ever. :-D
So if you're not a vegetarian, this one is a must try recipe for all the BBQ fans. :-)

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