Padang Satay By Dapur Sinolin


  • 2 pieces of whole chicken breast
  • Skewers to taste

Ground spices :

  • 6 curly red chilies
  • 12 cloves of onion
  • 6 cloves of garlic
  • 1/2 tsp cinnamon powder
  • 1/2 teaspoon cumin
  • 1.5 tablespoons of curry powder
  • 1/2 nutmeg
  • 1 teaspoon pepper granules
  • 1 tablespoon coriander, roasted
  • Turmeric thumb, burn
  • Adequate salt, sugar


  • Sate Sauce (recipe after this post huh)
  • Ketupat / lontong
  • Fried onion


  1. Separate the chicken from the bone.
  2. Chicken meat is then diced to size according to taste.
  3. Mix chicken meat with 1/4 fine spices (the remaining fine spices for satay sauce) marinated 1 hour in the refrigerator.
  4. After that skewer with a skewer.
  5. Grilled chicken satay until done while applying the remaining seasoning mixed with enough satay sauce. I’m going to burn it on a pan grill smeared with margarine, so it won’t be a hassle
  6. Presentation: Arrange rhombus/rice cake on a plate, add chicken satay, pour hot sauce, sprinkle with fried shallots, serve immediately. 😋😋 Results of about 22 fruit sticks

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