600 grams of chicken breast and / or chicken thigh
Go-Tan Baked unions
For the dry marinade
1 teaspoon pepper
1 tablespoon ketoembar
3 teaspoons garlic powder
For the wet marinade
150 ml Kecap Manis
1 onion (optional)
2 garlic cloves (optional)
5 kemirino nuts (optional, available at toko)
1 red pepper (optional)
2 lemon leaves (frozen, available at toko)
or 2 cm lower soft peeled lemongrass (optional)
or 1/2 grated lime zest (optional)
2 cm galangal root (optional)
For the satay sauce
soy sauce Manis
Cut the chicken into pieces up to 1 cm thick.
Mix the salt, pepper, ketoembar and garlic powder into the chicken and let it rest in the fridge for at least 1 hour.
Add the rest of the wet marinade ingredients to a food processor and blend. Mix the marinade through the chicken and let the marinade marinade in the refrigerator, preferably overnight.
Thread the satay and grill on a grill plate or BBQ.
Heat and mix the ingredients for the satay sauce to your own taste in a pan over a low heat.
Serve the satay with the satay sauce and some Go-Tan baked unions