Here's a little recipe sate / satay chicken , recipe is made especial for fans of satay.

1 chicken 2kg (cut 12 loaves) 5 stems of lemon grass (blended until smooth) kilo onions (blended until smooth) 200 grams of ginger (blended until smooth) 300 grams of ginger (blended until smooth) 50 grams of sweet cumin (blend until smooth) 30 grams of white cumin (blend until smooth) 50 grams of turmeric (blended until smooth) 1 cup granulated sugar 5 teaspoon salt

For satay sauce kilo of raw peanuts (fried and mashed gross) 7 shallots 4 cloves of garlic 2 stalks lemongrass 1 inch ginger 5 dried chillies Palm sugar 2 boards 2 tablespoons tamarind, for its juice . Sugar and salt to taste

How to make Satay

1. Marinated chicken no more than 12 hours (over fill the refrigerator) with ingredients that have been specified for Chicken Satay 2. Charcoal grilled until no visible fire blazed 3. Toast the Chicken Satay to Cook 4. Fans are used to heat kontrolkan 5. Polish chicken with marinade and water to brush Lemongrass Oil as needed 6. Chicken Satay Samuri ripe, when external start to look golden brown and crisp!!! 7. Serve to eat so soon or with rice cake

How to make Satay gravy

1. Sliced red onion, garlic, ginger, lemongrass, and dried chilies .. and then fry all the oil. 2. After quite crisp, drained and finely ground last frying .. (add a little water while grinding) 3. Once blended, add the tamarind juice, and peanuts (who has been fried and coarsely ground just now.). Stir everything. 4. Boil the mixture. 5. Enter the brown sugar, salt and sugar to taste. 6. If too thick, add a little water can be. 7. Peanut sauce should be sweet enough to be eaten with rice cake and chicken satay. 8. Once boiling, cover the pot and reduce heat. Wait until the oil from peanuts has risen to the surface, while stirring occasionally