Indonesian Recipe: Sate Taichan Senayan

[Andreong]

How have you guys been? Hope everything is good. Over here, we were having holiday (Indonesia’s 75th Anniversary of their Independence Day). Not only that, we are going to have another 2 more days of holidays this week. Talk about a short week!

Since there is a pocket of time, I am posting on another video and recipe that we have done:

What is this you ask?

Why sate taichan of course!

Sate taichan is a variation of chicken satay which burned without peanut or ketchup seasoning unlike other satays. It served with sambal and squeezed key lime, while the chicken meat used with this satay generally plain white in colour and only seasoned with salt, key lime, and a little chili. Many countries and culture have similar dishes but different variations. In Middle East, the kebab, Japan, Yakitori. Here in South East Asia it is sate (or satay).

Please find our full video here below. (Also, please do subscribe to the channel if our videos interests you. It will really help us a lot)

Bahan-bahan (Ingredients):

1. Ayam dada boneless (Boneless chicken breast) @ 200 gr (Potong dadu) (cubed)

2. Bawang putih (Garlic) @ 1 siung (cincang) clove (chopped)

3. Bawang merah (Shallot) @ 4 siung (cincang) cloves (chopped)

4. Cabe rawit (cayenne) @ 12 pcs

5. Jeruk nipis (lime) @ 3 pcs (pcs)

6. Margarine (Margarine) @ 20 gr

Cooking instructions / Cara memasak:

~ Potong dadu ayam dada boneless (Cubed boneless breast chicken)

~ Tambahkan bawang putih yang telah dicincang (Add the chopped garlic)

~ Tambahkan jeruk nipis (Add the lime)

~ Aduk hingga rata dan bau amisnya hilang (Mix until even and the fishy odor disappears)

~ Tusukan daging yang telah diaduk rata dengan tusukan bambu secara merata (Prick the meat that has been stirred evenly with a bamboo stick evenly)

~ Siapkan panggangan untuk proses pembakaran sate (Prepare a grill for the satay combustion process) ~ Oleskan panggangan dengan margarin untuk proses pembakaran sate dengan api kecil (Apply the grill with margarine for the broil combustion process)

~ Oleskan ayam tersebut dengan margarin untuk proses pembakaran (Apply the chicken with margarine for the baking process)

~ Bakar ayam tersebut dengan api kecil hingga setengah matang (Grill the chicken over low heat until half cooked)

~ Angkat ayam tersebut, dan sudah bisa disajikan (Raise the chicken and can be served)

Stay safe everybody and enjoy the video!

Dre

[SholaIB]

Hello @Andreong

This is a very detailed post. I’ll give you 10/10 for the presentation. Am a foodie as well and have posted many food posts you can see them on my profile if you don’t mind .

I always like the step by step presentation of receipes. Thanks.

Will like to invite you to view my August monthly topic post . Please let us know if you like it or not. Thanks

[iorikun301]

Wah, sate taichan. Nampak lezat, Pak @Andreong

Versi sate yang pakai bumbu “ringan.” Lumayan untuk snack. Hehee…

Btw, bukannya daging ayam mesti dimasak hingga benar-benar matang, ya?

[Andreong]

Hey Shola!
Thank you for the compliment. Am reading your post on the NEEM tree. So interesting! Over here we have a lot of similar herbs and plants as well.

I hope the recipes are something you can make over at your place. It will be difficult of course to get the exact same ingredients but if you can probably replace most of it.

Let me go check your post in greater detail

[Andreong]

Makasih Kak!

Ya, kami menggunakan versi ringan karena tidak semua orang menyukai versi kuat juga. Makanan menjadi sangat pribadi dan indah karena itu.

Untuk dagingnya, karena bentuknya yang kecil-kecil sebenarnya memasaknya cukup cepat. Menempatkannya lebih lama hanya membuat kulit lebih renyah sementara memasaknya lebih pendek membuat daging tetap juicy.