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No. 0366 Indonesian Free recipe

Indonesian Sate Ayam with Pressed Rice Cakes

Sweet soy-marinated chicken skewers come off the charcoal smoky and sticky, then disappear under a blanket of coarse peanut sauce. Cubes of dense, pressed rice cake soak up every drop. It is the way sate ayam is sold wrapped in paper from carts across Java, and it makes a hearty snack or light supper.

4.3 from 994 cooks

Chicken satay skewers smothered in peanut sauce with white rice cake cubes on paper
Photo: Firman Marek_Brew on Pexels
Prep
40 min
Cook
50 min
Total
1 hr 30 min
Serves
4
Level
Medium
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Method 6 steps

  1. Cook the rice with 2 1/2 cups water for 30 minutes until very soft, mash lightly, press firmly into an oiled loaf pan and cool completely until set. Cut into 1 inch cubes.

  2. Marinate the chicken with 3 tbsp kecap manis, garlic, half the shallots and a pinch of salt for 30 minutes.

  3. Blend the peanuts, chile and remaining shallots into a coarse paste. Fry in the oil for 2 minutes, add the water, 2 tbsp kecap manis and lime juice, and simmer 5 minutes until thick.

  4. Thread 4 or 5 pieces of chicken on each skewer.

  5. Grill over hot charcoal or a grill pan for 8 to 10 minutes, turning and brushing with remaining marinade, until caramelized and cooked through.

  6. Pile the skewers onto paper, spoon peanut sauce generously over the top and add the rice cake cubes alongside.

Tap a step to mark it done.

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