Jakarta – Who likes chicken satay at home? Generally, satay lovers don’t know their age, from children to adults. Usually, satay is identical to chicken or mutton with soy sauce and peanut sauce, this time you can be creative with different ingredients and spices. This satay recipe consists mainly of chicken and fish, but with varied spices. Mothers can use galangal, turmeric, or other variations of satay. If usually satay is always synonymous with grilled, this time you can make practical fried satay. This recipe for variations of chicken and fish satay can also be an alternative dish for your little one. The following recipe for various chicken and fish satays is quoted from the book 30 Minutes Save for 1 Month a la Sisca Soewitomo. 1. Chicken satay with galangal seasoning Ingredients: 1/2 chicken, bone removed, diced 200 ml thick 3 pieces of lime leaves 2 lemongrass stalks, bruised 2 bay leaves 2 cm ginger, crushed 2 tablespoons oil, for frying 2 tablespoons sweet soy sauce Galangal seasoning (mashed): 5 red onions 5 cloves of garlic 5 large red chilies 5 cm turmeric 3 cm kencur 2 tsp shrimp paste 10 cm galangal, grated Salt and pepper to taste Complementary: Sambal soy sauce slices and fried onions How to make: Wash clean chicken and drain until dry. Coat the chicken with the spices, let it sit for about 30 minutes until the spices are absorbed. Heat cooking oil, saute ground spices with lime leaves, lemon grass, bay leaves, and ginger until fragrant. Add coconut milk, cook until thickened, add sweet soy sauce, mix well. Lift. Take a skewer of satai, skewer 3-5 pieces of chicken, roast over coals until cooked and browned. Lift. Serve sprinkled with fried onions and equipped with sliced ​​soy sauce 2. Fish satay Ingredients: 500 grams of mackerel fish meat, puree 5 tablespoons sweet soy sauce 2 tablespoons cooking oil 3 tablespoons sago flour 1 egg white 2 lime leaves, finely sliced ​​Fine seasoning: 8 grains red onion 5 cloves of garlic 3 large red chilies 5 red bird’s eye chilies 1 tbsp coriander, roasted 1 tsp cumin, roasted 1 cm ginger 1 cm turmeric, roasted 1 tsp salt 1/2 tsp ground pepper 1 tbsp brown sugar comb 20 sticks satai made of flattened bamboo, 1 cm wide, 15 cm long. Method: Heat cooking oil, saute ground spices until fragrant, remove from heat. Mix the ground spices with sweet soy sauce, sago flour, eggs, and lime leaves, mix well. Add fish, mix well, divide into 20 parts. Take a skewer, take one part of the dough, shape the dough into an oval on the skewer. Bake the satay until cooked and golden brown. Serve. Read other satay variations recipes on the next page, Mother. Also check out the video recipe for strait solo, delicious home-style beefsteak:
[Gambas:Video Haibunda]

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