SATAY AYAM/BALINESE CHICKEN SATAYS
Serve 4 people
Preparation time: approx. 15 minutes
500g chicken thigh fillets or breast fillets
20 bamboo sticks/skewers
2 tsp of vegetable oil
1 jar of “Bali In a Jar” Satay Sauce
2 tsp Indonesian Kecap Manis
- Cut chicken fillets into cubes, then pierce onto the skewer/bamboo stickb – around 3 to 4 cubes on each stick. Rub raw satays with vegetable oil to prevent them from sticking. Cook all 20 pieces of your satays on hot plate/BBQ/griller or on charcoal. Make sure your satays cook through on the inside and have turned brown in colour.
- In a small pot, pour the whole contents of a Bali In A Jar Satay Sauce bottle, add a little water and heat on a low flame until mixed thoroughly.
- Alternatively, pour the Satay Sauce bottle contents into a microwave safe bowl, add a little water and microwave on high for 1-2 minutes (until hot all the way through).
- Line up your satays on a serving plate, pour the heated satay sauce and then top with kecap manis, and if desired fried onions.
Serve these satays as an entrée or as a main meal with steamed white rice.