Entree: Indonesia – Betawi Jakarta – Sate Betawi (Betawi-style skewered grilled meat marinated with sweet soy and spices, served with a rich peanut-coconut sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) boneless chicken thighs, trimmed and cut into 1-inch (2.5 cm) cubes
- 12–16 bamboo skewers, soaked in water 30 minutes (no measurement)
- 3 tbsp (45 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) vegetable oil, plus more for brushing
- 3 cloves garlic, crushed (about 0.5 oz / 15 g)
- 3 small shallots, roughly chopped (about 2 oz / 60 g)
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground turmeric
- 1/4 tsp (0.5 g) ground white pepper
- 1 tsp (5 g) fine sea salt
- 1 tbsp (15 ml) lime juice
- 1 tbsp (15 g) palm sugar or brown sugar
- For the peanut sauce:
- 1 cup (140 g) roasted peanuts, coarsely ground
- 1/2 cup (120 ml) coconut milk
- 2 tbsp (30 ml) kecap manis
- 1 clove garlic, minced (about 0.17 oz / 5 g)
- 1 tsp (5 ml) tamarind paste or 1 tbsp (15 ml) lime juice for acidity
- 1/2 tsp (2.5 g) salt, adjust to taste
- 1/4–1/2 cup (60–120 ml) warm water to thin sauce as needed
- Optional: 1 tbsp (15 ml) sweet soy or sambal for extra heat
- To serve: lontong or steamed rice (no measurement), thinly sliced shallots and cucumber for garnish

Instructions

1. Prepare the marinade by combining kecap manis, 2 tbsp (30 ml) vegetable oil, crushed garlic, chopped shallots, ground coriander, turmeric, white pepper, salt, lime juice, and palm sugar in a bowl or blender; blend or whisk until smooth.
2. Toss chicken cubes with the marinade to coat thoroughly, cover, and refrigerate for at least 1 hour and up to 6 hours for best flavor.
3. Thread marinated chicken onto soaked bamboo skewers, leaving a small gap between pieces for even cooking. Brush lightly with oil.
4. Preheat a grill or broiler to medium-high. Grill skewers 3–4 minutes per side, brushing with additional kecap manis if desired, until chicken is cooked through and edges are caramelized. Alternatively, cook under a hot broiler turning once.
5. Meanwhile make the peanut sauce: in a small saucepan over medium heat combine ground roasted peanuts, coconut milk, minced garlic, kecap manis, tamarind paste (or lime juice), and salt. Stir and simmer gently for 4–6 minutes until thickened, adding warm water a tablespoon at a time to reach a spoonable consistency.
6. Taste sauce and adjust seasoning with salt, lime juice, or a touch more kecap manis for sweetness. If desired, add a little sambal or chili for heat.
7. Serve skewers hot with peanut-coconut sauce spooned over or on the side, accompanied by lontong or steamed rice and garnished with sliced shallots and cucumber.