Easy Satay with Enak Eco Peanut Sauce
Use this recipe for chicken, beef, or lamb satay.
Serves: 4
Ingredients
For the satay
500 g boneless chicken thigh, tender beef, or lamb, cut into small, even pieces
2 tablespoons kecap manis (Indonesian sweet soy sauce)
1 tablespoon cooking oil
2 garlic cloves, finely grated
½ teaspoon ground coriander
Bamboo or metal skewers
For the peanut sauce
1 Enak Eco Satay Sauce block (200 g) About 300–400 ml water
To serve: Sliced cucumber, red onion, lime wedges, and rice or lontong (rice cakes).
Method
Marinate the meat. Mix the meat with kecap manis, oil, garlic, and coriander. Cover and refrigerate for at least 30 minutes.
Prepare the skewers. If using bamboo skewers, soak them in water for 20–30 minutes. Thread the meat onto the skewers, leaving a little space between pieces.
Make the sauce. Break the Enak Eco block into pieces and place it in a saucepan with 300 ml water. Warm over low to medium heat, stirring until it dissolves and becomes smooth. Add more water a little at a time if you prefer a thinner sauce. Follow any different directions printed on the pack.
Cook the satay. Grill or barbecue the skewers over medium-high heat, turning regularly. Chicken should be cooked all the way through; cook beef or lamb to your preference.
Serve. Spoon the warm peanut sauce over the satay, or serve it on the side. Add cucumber, red onion, a squeeze of lime, and rice.
Tip: Chicken thigh stays juicy on the grill. For beef or lamb, choose a tender cut and keep the pieces small so they cook evenly.