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Chicken Satay with Mentai Sauce
Chicken satay served with grilled mentai sauce will definitely loved by food hunters. Combine the sweet and savory taste of satay and mentai sauce with Kecap Bango, that is trusted by 9 out of 10 chefs to make tastier.
Ingredients
How to Make Ground Spices
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Large Red Chilli 40.0 g
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Curly red chilli 45.0 g
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Shallots 30.0 g
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Garlic 25.0 g
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Lemongrass, crushed 1.0 stalk
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Galangal, crushed 3.0 cm
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Lime Leaves 4.0 pc
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Salt 1.0 tsp
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Pepper Powder 0.25 tsp
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Water 100.0 ml
How to Cook Chicken Satay
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Skinless chicken thighs, diced 500.0 g
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Pepper Powder 0.5 tsp
How to Cook Mentai Sauce
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Sweet spicy sauce 75.0 g
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Paprika Powder 1.0 tsp
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Nori seaweed, finely chopped 1.0 pc
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Honey 1.0 tbsp
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Lemon Juice 2.0 tsp
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Salty Soy Sauce 2.0 tsp
Preparation
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How to Make Ground Spices
- Blend all spices ingredients, saute in a frying pan until fragrant, add lemongrass, galangal, and lime leaves.
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How to Cook Chicken Satay
- Season the diced chicken thighs with Knorr Chicken Powder, Kecap Bango, and ground pepper. Stir well, set aside.
- Add the chicken, stir evenly with the spices, pour in the water, Kecap Bango, Royco Bumbu Pelezat Rasa Ayam, salt, and pepper powder. Cook until the meat is tender and the sauce thickens a little. Lift, set aside.
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How to Cook Mentai Sauce
- Combine and stir evenly all the ingredients of the mentai sauce in a container, set aside.
- Place the chicken satay in a heat-resistant dish, pour the mentai sauce over it. Then burn it using a torcher. Serve with white rice with a sprinkling of nori pieces.
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