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Indonesian What the Cluck Satay
This satay dish is a true BBQ classic! With homemade satay sauce and a big lick of fire, it's going to be a culinary feast in your backyard.
- 105 Minutes
- 4 Servings
Ingredients
- 2 packs The Vegetarian Butcher What the Cluck
- 4 tbsp Serundeng
- 4 handfuls cassava crisp
Satay Marinade
- 4 tbsp soy sauce
- 1 tbsp agave syrup
- 2 tbsp coriander seeds
- 2 tbsp ground cumin
- 1 garlic clove very finely chopped
Satay Sauce
- 2 tbsp sunflower oil
- 1 fresh red chilli seeds removed finely diced
- 1 shallot finely chopped
- 1 stalk lemongrass
- 4 kaffir lime leaf
- 1 garlic clove finely chopped
- 1 tbsp fresh ginger finely chopped
- 2 tbsp soy sauce
- 6 tbsp peanut butter
- 6 tbsp barbecue sauce
- 60 ml water
Preparation
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Prepare a BBQ with a lid for direct grilling and heat it to around 180 °C.
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For the satay marinade, mix all the ingredients and pour over the chicken pieces. Leave to marinate in the fridge for 1 hour ±.
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Meanwhile, make the satay sauce: heat oil in a pan and fry the red pepper, shallot, lemongrass, lime leaves, garlic and ginger. If this is soft, add the remaining ingredients. Stir well. If the sauce is too thick, add some water. Finally add salt and pepper to taste
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Skewer the chicken pieces on the satay sticks. Grill on the grill for 3 to 4 minutes until the chicken pieces are well warm and nice grill stripes are created. Serve in a bowl with the satay sauce, seroendeng and cassava chips
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