Sate / Satay:
Chef Pongo’s Sate Ayam:
⌛ Prep: 45 mins
🔥 Cook: 15 mins
💡 Soak your bamboo skewers in water for at least 30 minutes before grilling; this prevents them from catching fire and snapping! 🔊
Even though satay is from Indonesia and Pinchos are from Spain, we Puerto Ricans love our Pinchos—usually with BBQ sauce and garlic bread on top! But personally, I love them both. It’s amazing how we’ve embraced flavors from different parts of the world.
I’ll never forget the first time I tried Sate on my second day. I saw the sauce and assumed it would be sweet, but it was actually incredibly spicy! As I started dipping, my lady warned me it was hot and even offered me water. Being a spice lover, I told her I didn’t need it. But man, was I wrong! It started burning my tongue immediately after I started to drink the water, yet I loved the sensation. I finished the meat and noticed a little sauce left in the bag; without thinking twice, I picked it up and drank the rest straight! That ‘lost sensation’ was totally worth it.
Ingrediends:
- Chicken: 500g chicken breast or thigh, cut into small cubes.
- Marinade:
- Kecap Manis (Indonesian sweet soy sauce).
- Vegetable oil.
- Minced garlic and coriander powder.
- Peanut Sauce (The «Drinkable» Sauce):
- Roasted peanuts (ground into a paste).
- Shallots and garlic.
- Bird’s eye chilies (adjust for heat).
- Palm sugar and a pinch of salt.
- Water (to reach a smooth, pourable consistency).
Mehods:
- Marinate the Meat: Combine the chicken cubes with Kecap Manis, oil, garlic, and coriander. Let it sit for at least 30–45 minutes so the flavors soak in.
- Skewer the Chicken: Thread the marinated chicken onto your pre-soaked bamboo skewers.
- Prepare the Peanut Sauce: Sauté the minced shallots, garlic, and chilies. Stir in the ground peanuts and water. Simmer over low heat, stirring constantly, until the sauce thickens and the oil starts to separate on the surface. Season with palm sugar and salt.
- Grill: Grill the skewers over medium-high heat for about 15 minutes. Turn them frequently and brush with a bit of extra marinade or oil to keep them juicy.
- Serve: Plate the satay with a generous amount of peanut sauce. As you noted in your blog, it’s great with a side of Acar (pickles) or even some garlic bread if you want that Puerto Rican «Pincho» fusion!
