Sate

is food made from pieces of meat (chicken, goats, sheep, cows, pigs, fish, etc.) are cut into small pieces, and ditusuki with satay puncture is usually made from bamboo, and then burnt using charcoal embers. Sate is then presented with a variety of seasonings (depends on satay recipe variations).

Material:

     * 2 pieces of chicken breast
     * 1 tablespoon cooking oil
     * skewers

Spices that are:

     * 5 red onions
     * 2 cloves garlic
     * 1 tsp coriander
     * 2 cm turmeric
     * 1 teaspoon tamarind Java
     * salt to taste
     * palm sugar to taste

How to Make Sate:

     * Separate the chicken breast meat from the bone.
     * Cut the chicken meat according to taste. Usually 1x2x2 cm.
     * Stir the chicken pieces with cooking oil and the spice paste and let stand for 15-30 minutes for flavor to infuse.
     * Next, puncture 3-4 pieces of chicken satay at each puncture.
     * Bake broil over coals until cooked satay, do not forget to sate need to be inverted baking time.
     * Sate ready to serve with Satay Sambel put on top then sprinkle the red onion slices on top Sambel Sate.
     * Sate kalu best eaten while still hot.

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