Many South East Asian countries have a version of Satay Chicken.
This peanut sauce is thick and chunky, not a thin dipping sauce.
Because I like to DOLLOP the sauce on!
The Peanut Sauce in my Vietnamese Rice Paper Rolls recipe would also go great with Chicken Satay
**For the reader favourite THAI Satay chicken skewers, seehere!
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Satay Chicken is probably better known asMalaysianandThai.
But actually, it is originally from Indonesia.
And as with all popular dishes from cuisines around the world, there are many versions of chicken satay.
Id like to share all the popular ones with you eventually Thai, Malaysian and even the Singaporean version.
But I thought it would be ideal to start with the originaland the easiest the Indonesian version.
The Peanut Sauce in my Vietnamese Rice Paper Rolls recipe would also go great with Chicken Satay
None are too hard, but most required many ingredients.
And when I saymany,Im not exaggerating.
Malaysian Satay Chicken requires25+ ingredients(the one I use requires 32).
However, the Indonesian version requires far less.
Just as tasty as the other versions just different.
As my sister always says same, same…but DIFFERENT!.
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Not cooked, just ground together into a thick paste.
I am convinced that Indonesian peanuts are different to Australian peanuts.
I tried it numerous ways using a mortar and pestle (the traditional way its tiring!
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), food processor and even a blender stick.
It is a mish mash of all these recipes!
This peanut sauce is made using store bought peanut butter.
No, that is not authentic.
But dont be a snob!
Its flavoured with real Indonesian flavours soit doesnt taste westernised.
And its FAST and EASY to make.
I bet that Indonesian restaurants use at least some peanut butter in their satay sauce…..he he!
