Lontong Sate Ayam

Serves 3

When I was in high school, I was very active in the scout movement. At one time, the sub-district government held Malaria outreach activities in shanty areas of the sub-district. We gathered in the badminton field in front of the community leaders’ house and was given some instructions. We were divided into groups and the outreach kit that consist of the information that we have to transfer to the community and some abatement powder to come along.

My group got the area where most of the “Tempeh” house industries were located. The owner told us how “Tempeh” was made which was the first time that I know how it was made and where my “Tempeh” came from. Not only did they made “Tempeh” but the home industry also made tofu and rice noodles. After the job was done, we went back home passing an are where the whole row of houses where chicken satay seller. It was still in the afternoon, so they were still sticking the chicken in the skewer. When I order satay, I usually stand near to see the making process.

The secret of creating that tasty, moisty satay is by keeping the meat thin and arrange it zig zag in the skewer. To keep the moist each satay had to have 2 pieces of fat to go along. During the grilling process, they will marinate it with the peanut sauce and some heavy sweet soy sauce. Periodically they will splash some oil to the rows of grilling satay and voila its ready to serve.

The word “sate” or “satay” might have come from Tamil around the 19th century. At this period, many traders from Arab and Gujarat came via India to Indonesia. Then sellers in Java invented the sate that we know today. (Wikipedia)

Can peanut butter be used? Yes, of course. But if you want the original taste, better buy the roasted peanuts with skin then grind it with you hand or food processor. Or if you want to make more effort, buy a fresh one, fry then grind.

Lontong 
3 cups of rice grains
6-9 small plastic bags
2 bay leaves
1 tsp salt
1 lt water
1 sate stick
1 candle
matches

How to prepare:
– soak rice in water for 1 day (long grain) and 2o minutes (short grain)
-make holes in the plastic bags evenly
-fill in the bags 2/3 full with rice
-light a candle, fold the edge of the plastic bag and burn the sides to lock
-boil water and add salt and bay leave
-arrange in the rice bags and boil for 1 hour (short grain) and 2-4 hours (long grain)
-take out and drain
-the first cut should dived the rice cube into 2 evenly pieces, the cut evenly into more cubes

Peanut Sauce
2 tbs oil
300 gr of fried peanuts
3 cups of water
4 garlic cloves
1/2 medium sized onion
salt to taste
4 tbs brown sugar
3 tbs tomato ketchup
1-2 tsp of terasi/prawn paste
2 kefir lime
200 ml of light coconut milk

How to prepare:
-mix peanut and water in a blender until it becomes a paste
-put garlic and onion in a blender and make paste
-heat oil and fry in the shrimp paste until fragant
-fry in the garlic and onion paste until fragant
-pour in the peanut paste and cook until the water is dissolved, stir once in a while
-add the tomato ketchup, brown sugar and salt
-add the coconut milk and cook until the oil has separate for the paste

Chicken Satay
2 chicken breast with skin
15 wooden sticks
3-4 tbs sweet soy sauce
5 tbs of oil
1/2 cup of peanut sauce

How to Prepare:
– separate the skin from the stick
-cut the chicken and the skin into small thin pieces
-arrange zig zag in a wooden stick the chicken and skin evenly
-in a plate combine the peanut paste, soy sauce and oil
-dip the satay in the plate then grill, do it again for the other side

Relish
1 crunchy tomato
1 cucumber
1 small onions
1 small carrots
3 tbs apple vinegar
1/2 tbs sugar
1/4 tsp salt

How to prepare:
-cut in small piece crunchy tomatoes, cucumber, thin slice of onions and thin slice of carrots
-add vinegar, sugar and salt
How to arrange:
-on a plate, arrange the rice cubes
-rest 3-5 satay beautifully and pour the peanut sauce on top
-springkle some kefir lime juice, sweet soy sauce and fried shallots

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