Lombok style satay
Sate ampat sasak
Bon bon chicken
Bang bang chicken
- 600 GRAM BEEF SIRLOIN
- 4 CANDLENUTS
- 4 CLOVES GARLIC, chopped
- 3 TBSP KECAP MANIS
- 4 RED CHILLIES, chopped
- 1 TSP SHRIMP PASTE (TRASSIE)
- 1 CUP COCONUT MILK
- 500 GRAM CHICKEN BREAST, cooked and shredded
- 3/4 CUP COCONUT MILK
- 75 GRAM PEANUT BUTTER
- 50 GRAM PEANUTS, chopped
- 3 TBSP SOY SAUCE
- JUICE OF 1 LEMON
- 1/2 CUCUMBER, cut in strips
- 2 TOMATOES, cut in pieces
- 3 TBSP CHILI SAUCE
Puree the candle nuts, garlic, chillies, and shrimp paste and stir-fry this paste 3 minutes. Add this spice paste and the kecap to the coconut milk and marinate the beef in here for three hours. Put the beef cubes on skewers and grill, three minutes per side, basting with marinade.
Mix the peanut butter, coconut milk, chili sauce, lemon juice and soy sauce well together and stir in the peanuts. Put the cucumber and tomatoes on a plate, spoon the chicken on the vegetables and the peanut sauce on top. Serve with NOODLES.
This satay is popular in Lombok and Bali.For other delicious satays, see satay lilit, satay daging lembu from Malaysia, chicken cashew satay from Namibia, and for sauce the quick satay sauce and the real satay sauce.
In China, this dish is called "Bon bon chicken", in Europe it is mostly called "Bang bang chicken". It is a Sichuan recipe, which comes from the southern Sichuan (also named Szechuan) province of China, which is famous for the use of the Sichuan peppercorn, which has a very distinct flavor. Chili is also often used. Sichuan means "four rivers".
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