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Satay is one of the most famous dish from South East Asia. I don’t really know the origin of satay. Some people claim it as Malaysian dish, some other said it is Thai food, but if you look into Wikipedia, it is actually originated from Java, Indonesia. But who cares, all I know, Indonesian satay tasted the best (well, at least for me)…

In Indonesia, we only have a few types of satay, Mutton, Chicken and sometimes buffalo (not common but we have it – at least in my hometown, Cirebon). We don’t really have beef satay (like the ones that they have in Malaysia and Singapore). The beef satay that we have is Padang style satay (Sate Padang), which is an entirely different dish.

I, myself, like Indonesian style mutton satay. Unlike the chicken satay, which is known for its peanut sauce. Mutton satay is much more simple, it relies mainly on the mutton fat and Indonesian soy sauce (sweet soy sauce). It is fragrant, juicy and pack of flavor. However, mutton is not the easiest meat to deal with (especially with the smell) – so instead of using mutton, I used chicken wings. Inspired by the entry from Just One Cook Book (I tried her recipe and it was damn good),  I made my own version of chicken wings : Indonesian Chicken Wings Satay

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Things you need:

Marination:

  • 8 pieces of chicken wings
  • a sprinkle of garlic salt
  • couple dashes of cayenne pepper
  • a dash of white pepper
  • 2 tsp ground coriander seeds
  • 2 tsp ground nutmeg
  • 1 tsp cumin
  • 1 tsp olive oil
  • 2 cloves of shallot, thinly sliced
  • A dash of soy sauce
  • 2 pieces of lime leaves, chopped into small bits
  • Lots of kecap manis (Indonesian sweet soy sauce)

Basting/Sauce:

  • kecap manis (sweet soy sauce), this should be the dominant flavor
  • dash of fish sauce
  • a clove of thinly sliced shallot
  • juice of half lime

Things you need to do:

Mix all the marination into one seal-able plastic bag. Marinate all of them for at least 2 hours – for best result, leave it over night.

The next day, preheat oven to 200C. Before grilling, squeeze a bit of lime juice over the chicken wings. Place the chicken wings on a baking sheet and grill them until you see some burnt bits.

During the grilling, baste the sate with a mix of the basting sauce. The meat will be nicely coated and caramelized with the kecap manis.

Serve the meat with sauce/basting sauce.

You can eat the chicken wings as is or serve it with a bowl of warm rice :).

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