How to Make Kipsaté met Pindasaus: Authentic Indonesian Chicken Satay with Peanut Sauce

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter has less saturated fat, while sunflower seed butter is nut-free.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories without sacrificing flavor.

chicken breast

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is plant-based and lower in calories, while thighs are more economical.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

Soak bamboo skewers in water before grilling chicken to prevent burning, preferably overnight.

Cut chicken breast into 1 inch (2.5 cm) cubes.

Peel and grate galangal, then add to food processor with garlic, salt, pepper, tamarind paste, kecap manis, ground coriander, sambal oelek, and oil to make a smooth marinade.

Mix chicken with marinade in a glass bowl and refrigerate for at least 2 hours, preferably overnight.

Prepare the peanut sauce by peeling and chopping galangal, garlic, and shallots, then adding to food processor with ground coriander, kecap manis, tamarind paste, and sambal oelek to make a paste.

Cook the spice paste in a tablespoon of coconut milk over medium heat until the bubbling slows down.

Prepare lemongrass by removing the outer layer and cutting it lengthwise, then set aside.

Add the spice paste to the pot with coconut milk and cook until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens