Javaanse Satay — Print Recipe — The Culinary Codex

Marinated chicken skewers grilled over charcoal and served with a rich, slightly sweet peanut sauce, pickled vegetables, and lontong rice cakes.

Ingredients

1 Marinate chicken in ketjap manis, garlic, coriander, cumin, and oil for at least one hour or overnight in the refrigerator.
2 Thread marinated chicken onto soaked bamboo skewers, about five pieces per skewer. Pack the meat closely together.
3 Grill over hot charcoal or under a broiler, turning frequently and basting with remaining marinade until charred and cooked through.
4 Make peanut sauce by blending peanuts with garlic, then cooking with ketjap manis, sambal, coconut milk, and lime juice until thick.
5 Make quick pickle by tossing cucumber and onion with vinegar and sugar. Serve skewers with peanut sauce and pickle on the side.

Did You Know?

Surinamese satay vendors are called sateman and are a beloved fixture of Paramaribo nightlife, grilling skewers on mobile carts along busy streets.