Padang Satay By Dapur Sinolin

Ingredients:

• 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

Complement:

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

Direction:

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