Cuisine / Padma Buzz / Padma Resort Legian

Padma Favourite Recipe: Sate Ayam

Thank you for watching and for participating in our first Satay Ayam live cooking class on Facebook and Instagram with Chef Rudy, we hope you had a wonderful time in the kitchen. As promised, here is the Sate Ayam a la Padma recipe for you to make during the quarantine that doesn’t require a lot of ingredients 🙂

Chicken Satay Recipe

Chicken Marination:

  • 5gr shallot
  • 2gr garlic
  • 1gr coriander powder

Chicken Glaze:

  • 15ml sweet soya sauce
  • 5gr shallot
  • 2gr garlic
  • Lime juice
  • Salt and pepper 

Peanut Sauce:

  • 100gr peanut
  • 2pcs candlenut
  • 3gr palm sugar
  • 5gr shallot
  • 2gr garlic
  • 1pc chilli
  • 150ml mineral water
  • 10ml sweet soy sauce

Steps on how to make the satays:

  1. Cut the chicken into bite-size pieces.
    Grind, or blend together all the marination ingredients into a food processor. Once done, use the paste to marinate the chicken and leave it for at least one hour.
  2. Thread marinated chicken on skewers.
    Prepare the chicken glaze by mixing all the ingredients into one bowl.
  3. Heat up a grill pan on medium heat and lightly coat with some oil
  4. Place skewers into the pan and glaze the chicken.
  5. Flip the skewers and repeat with the other side.
  6. Enjoy immediately with the peanut sauce, red onions, cucumbers, and steamed rice.

Steps on how to make the peanut sauce:

  1. Blend all the ingredients using a blender. Alternatively, you can use a mortar and pestle.
  2. Using a pot or saucepan, add boiling water, stir, and simmer the ingredients until reached your desired consistency.

Thank us later

1. Overnight marination will make the chicken more tasty and juicy.
2. Soak wooden skewers in water to prevent burning during cooking.
3. The cooking time should take approx. 7 – 10 mins, depending on the thickness of the meat.

What is candlenut?

Candlenuts or Kemiri in Bahasa are a relative of Macadamia nuts and resemble them in appearance and in texture, they have a hard furrowed shell and the nuts are yellow, waxy, and brittle. In Southeast Asian cooking they are used as a binding agent or thickener and a texture enhancer in curry pastes and other dishes.

Can I substitute them?

Yes, you can. If you have a hard time finding them, you may substitute them with almond or cashew.

Did you make this recipe?

We are very excited to see how it turned out for you, please share your masterpiece on Instagram or Facebook with the hashtag #cookingwithpadma

And don’t forget to leave a comment below for what dish should we do in the next episode.

Selamat memasak!

6 Comments

  • avatar image

    Desley & Jeff

    Apr 21, 2020

    Reply

    Chicken curry. We’re missing you guys. Don’t think we can wait till September 2021!

    • avatar image

      Padma Resort Legian

      May 08, 2020

      Reply

      Hi Desley and Jeff, Thank you for the feedback, well noted :) We all miss you too, take care and stay safe!

  • avatar image

    Roselyn

    Apr 21, 2020

    Reply

    A vegetarian spicy dish would be good 🍜 or anything authentic

    • avatar image

      Padma Resort Legian

      May 08, 2020

      Reply

      Hi Roselyn, Thank you for the feedback! Stay tuned on our pages for the next recipes :)

  • avatar image

    Cheryl Rix

    Apr 29, 2020

    Reply

    I’m going to cook this on the weekend. Please cook mie goreng- always my first and last meal when in Bali. Thank you so very much. Cheryl

    • avatar image

      Padma Resort Legian

      May 08, 2020

      Reply

      Hi Cheryl, Thank you, we are glad that you find this recipe useful. Stay tuned on our pages for more Indonesian recipes!

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