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Satai Ayam Bumbu Kacang Ala Rantau

Serve: 6 Person

The method may be BBQ, but the taste is still very Indonesian

  • 500 gram chicken fillet upper thigh part, deskinned then diced
  • 8 tablespoon sweet soy sauce
  • Salt to taste
  • 1 shallot, chopped finely

Peanut Sambal

  • 250 gram deep fried peanuts, ground
  • 2 clove garlic
  • 2 shallot
  • 4 red chilies
  • 350 ml water
  • 2 keffir lime leaves
  • Sweet soy sauce to taste
  • Salt to taste
  • Pepper to taste

This satai overseas style uses a BBQ method familiar in the west but its taste is very much Indonesian.


  1. Satai: Mix diced chicken (and skin if you prefer) with sweet soy sauce, salt, and chopped shallot. Marinate for 1-2 hours. Take a satai skewer, put 4-5 pieces chicken, repeat there is no more left. Place satai on BBQ, turning them once in awhile while basting them with remaining marinade. Roast until meat is cooked and turns brownish. Remove from heat.
  2. Peanut sambal: Ground peanut paste with garlic, shallot and red chilies to a smooth paste. Bring to a boil in water with keffir lime leaves. Add sweet soy sauce, salt and pepper, mix well. Continue to cook until the oil comes out, remove from heat.
  3. Serve satai with peanut sambal and sliced shallot, bird's eye chili, and lime squeeze.


Mary Sasmiro

This recipe has been tested in Mary Sasmiro's own kitchen


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