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Satay (/ˈsɑːteɪ/ SAH-tay, in USA also /ˈsæteɪ/ SA-tay), or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce. Spicy satay or called "Sate taichan" is a satay variant that contains beef meat that is burned without peanut or soy sauce like satay in general. Satay is one of the country's most popular local dishes.

Alright, don’t linger, let’s plan this spicy satay (sate taichan) formula with 13 materials which are surely easy to receive, and we have to process them at the very least through 4 tips. You should expend a while on this, so the resulting food could be perfect.

Ingredients for Spicy Satay (Sate Taichan):

1. Provide 1 pieces for chicken breast (about 350 gram)
2. You need Marinate
3. Provide 3 cloves for garlic or 1 tbsp garlic powder
4. Take 1 tbsp - salt or desired
5. Take 1/2 tbsp of pepper
6. Give for Lemon jus from half of lemon
7. Provide 1/2 tsp of chicken stock powder
8. Take Sambal or sauce
9. Get 10 for bird eye Chili or desired
10. You need 3 cloves for garlic or 1 tsp garlic powder
11. Take 1/2 tsp - salt
12. Get 1 tsp for sugar
13. Require stick for Bamboo

Chicken satay is one of the most popular Asian appetizers and everyone loves them. Now, how to make chicken satay at home? It's very easy and I have an. Satay is a popular and versatile Indonesian dish.

Spicy Satay (Sate Taichan) start cooking:

1. Cut chicken into cube shape, marinate with all ingredients for 30-40 minutes. Skewer chicken into bamboo stick.
2. Roast the chicken in oven with 180°C for 10-15 minutes or until it browned.
3. Make the sauce, blend all ingredients. Saute in sauce pan.
4. Serve satay with sauce. Enjoy!

It consists of skewered meat served with a sauce. All types of meat can be used to make satay, even some of the exotic varieties such as crocodile or snake meat, but the essential thing is to marinate the meat before grilling. Satays are wonderful skewered candied meat that you can gnaw on all day and not feel guilty because of its bite-sized portions. Originated from Java, Indonesia, the snack is an adaptation of India Kebabs, but it is now leaner and less filling, finding its way to the heart of Singapore too. There's satay, and then there's real satay.

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