Chicken Sate

Indonesa chicken dish creates flavour and excitement with simple cooking and just a few authentic ingredients.

Cooking Time : 15 minutes
Ingredients (serves 6)

3 eschalots, roughly chopped
2 garlic cloves, quartered
2cm piece fresh ginger, peeled, roughly chopped
2 long red chillies, roughly chopped
500g chicken tenderloins, sliced crossways into 1cm pieces
1/3 cup ABC kecap manis
Canola oil cooking spray

250 ml sate sauce

1 tablespoon kecap manis, extra, to serve

 


Method

• Place eschalot, garlic, ginger and chilli in the bowl of a food processor. Pulse until smooth. Toss chicken, eschalot mixture and kecap manis in a bowl to coat. Cover with plastic wrap. Refrigerate for 30 minutes. 

• Thread chicken evenly onto skewers. Spray a chargrill pan with oil. Heat over medium-high heat. Cook skewers, in batches, for 3 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil to keep warm. 

• Meanwhile, place sate sauce in a small saucepan over medium heat. Cook, stirring, for 3 to 5 minutes or until heated through. Place skewers on a platter. Drizzle with extra kecap manis. Serve with sauce. 

Notes : You'll need 12 pre-soaked bamboo skewers.

rendang beef recipe

picture from : lemmeshareuastory.blogspot.com

Ingredients (serves 4)

2 tablespoons vegetable oil
1kg skirt steak, cut into 3cm pieces
1 brown onion, thinly sliced
50g packet rendang curry paste (see note)
400ml can coconut milk
1/2 cup desiccated coconut
2 tablespoons ketcap manis
steamed cabbage wedges and rice, to serve

Method

• Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat. Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil. 

• Add onion to frying pan. Cook, stirring, for 2 minutes or until tender. 

• Add curry paste. Cook for 1 minute or until aromatic. Stir in coconut milk. Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender. 

• Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated. Serve with steamed cabbage and rice. 

Notes :You can replace rendang curry paste with 1/3 cup madras curry paste.