Satay Ayam Kuning - Yellow Chicken Satay

Satay Ayam Kuning - Yellow Chicken Satay, originally uploaded by ParsecTraveller.

In the past few weeks I've been experimenting with cooking Indonesian food. Not well known in the United States, the cuisine is flavorful and exotic, with easy-to-make dishes.

These succulent chicken satay skewers, marinated in turmeric, cumin, coriander, tamarind juice, and a pinch of chili, are tasty and fun to make. Serve them with peanut sauce.

Satay Ayam Kuning (Yellow Chicken Satay)

Taken from Agnes de Keijzer Brackman's Cook Indonesian.

- 2 chicken breasts
- 3 tablespoons vegetable oil
- ½ teaspoon coriander
- pinch of cumin
- 1 teaspoon turmeric
- ½ teaspoon salt
- 1 tablespoon tamarind juice

Cut chicken into bite-size portions. Thread on bamboo sticks or meat skewers. Set aside.
Heat oil in saucepan and add coriander, cumin, turmeric, salt and tamarind juice.
Using a soft-tufted cake brush, paint chicken thoroughly with the mixture.
Cook meat over charcoal until well done.


Saus Kacang Pedes (Hot Peanut Sauce)

Taken from Agnes de Keijzer Brackman's Cook Indonesian.

- 1 medium onion, sliced finely
- 1 clove garlic, sliced finely
- 1 tablespoon margarine
- 3 tablespoons smooth peanut butter
- 2 teaspoons sambal ulek
- 1 teaspoon brown sugar
- 1 tablespoon sweet soy sauce
- 1 tablespoon tamarind juice
- sliver of shrimp paste
- ½ teaspoon salt

Sauté onion and garlic in margarine until deep brown. Remove from pan and drain on paper towel.
Add peanut butter and ½ cup water to saucepan and bring to a boil. Turn off heat and stir to a paste consistency.
Add sambal ulek, brown sugar, soy sauce, tamarind juice, shrimp paste and salt, and mix well.
Now add onion and garlic and stir gently. Serve lukewarm or cool.
Note: For a different variation, leave out onion.