Start the New Year with a cultural experience! This simple, delicious recipe is from my children’s cookbook, Recipe and Craft Guide to Indonesia (Mitchell Lane Publishing).
Satay Ajam can be served with rice and peanut sauce, another recipe found in the book. The book, written for students in grades 4-8 (many adults have purchased it!), contains 10 easy recipes –many vegetarian– and 10 crafts, all reflecting the beautiful culture of Indonesia. Here my friend Desmond helps make the dish. Enjoy!
This recipe is delicious served with thinly sliced meat, such as chicken, roast beef, or ham. Yield: 6-8.
½ lb skinless, boneless chicken breast cut into thin strips
½ c. coconut milk
½ c apple cider vinegar
2 T. sugar
2 T. dried crushed red pepper to taste (this is really hot!)
1 onion, finely chopped
Equipment: large shallow dish, med size bowl, 12 6- to 12-in metal skewers, baking sheet.
Note : If using wooden skewers, soak skewers in water for 30 minutes.
- Place strips of meat in large shallow dish.
- Mix coconut milk, vinegar, sugar, and onion in bowl. Add meat strips and coat. Refrigerator 1 hour, mixing frequently.
- Set oven rack about 6 inches under broiler; preheat to high.
- Thread chicken on skewers. Place skewers side by side on baking sheet; broil 3 minutes until lightly browned. Turn strips over and broil other side until cooked through and browned about 3 minutes.
Place skewers on large platter and serve with individual dishes of peanut dipping sauce.