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Chicken satay with seroendeng
4 ServingsPTM80 min

Chicken satay with seroendeng

A tasty recipe. The side dish contains the following ingredients: poultry, lemongrass (sereh, 2 pieces), garlic, fresh ginger ((bag 150 g), peeled), lemon (scrubbed), dark caster sugar, sambal oelek, soy sauce, sesame oil (bottle 250 ml) , chicken fillet, sunflower oil, unsalted peanuts (bag of 250 g), ground cumin (djinten), ground coriander (ketoembar) and ground coconut (55 g).



  1. Cut the underside of 1 stalk of lemongrass. Remove the outer leaf, cut the stalk into 3 pieces and put together with the garlic, ginger and possibly salt in the mortar. Stamp well until everything is fine.
  2. Grate the yellow skin of the lemon and squeeze out the fruit. Keep the juice separate and add the rasp to the mortar. Add the sugar and sambal. Stamp until well mixed. Remove the pasta from the mortar and mix with the soy sauce, sesame oil and 2 tbsp lemon juice in a bowl into a marinade.
  3. Cut the chicken into 2 cm pieces. Thread the meat on the skewers and place the sticks in a large dish where they fit completely. Pour the marinade over the meat and leave to marinate in the fridge for at least 45 minutes.
  4. Remove the saté from the refrigerator and allow to come to room temperature. Meanwhile, heat the sunflower oil in a frying pan and fry the peanuts in 2 min. Golden brown. Drain on kitchen paper.
  5. Clean the frying pan and then heat it on low heat without oil or butter. In the meantime, crush the other lemongrass stem and make the seroendeng: put the cumin, coriander, coconut and lemongrass in the pan. Bake for 5 minutes on low heat. Stir frequently so that it can not burn. Add the peanuts, scoop, remove the lemongrass and put in a bowl.
  6. Light the barbecue or heat the grill pan and grill the saté in portions in 4-6 minutes until golden brown and done. Times regularly. Serve the saté with the seroendeng.


Sodium0% DV1.720mg
Fat42% DV27g
Protein14% DV7g
Carbs4% DV11g
Fiber16% DV4g

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