Pedasnya Pas! Resep SATE TAICHAN: 100% Gurih Nampol Kesukaan Suami

Devina Hermawan November 7, 2024 Watch on YouTube ↗

Taichan Satay Recipe (yield 50-60 skewers)

Bahan sate kulit:

Bahan sambal taichan:

Pelengkap:

Potong-potong dada ayam filet lalu pindahkan ke mangkuk. Masukkan bawang putih parut, air perasan jeruk nipis, garam, kaldu jamur, merica, minyak, dan saus tiram. Aduk rata dan diamkan selama minimal 30 menit
Didihkan air kemudian masukkan garam, merica, penyedap dan kulit ayam. Rebus selama 1 menit, tiriskan
Iris memanjang kulit ayam lalu tusuk kulit ayam dengan tusukan sate. Timbang 1 tusuk sate kulit ayam sekitar 10-12 gram
Siapkan tusukan sate dan tusuk-tusuk daging ayam yang sudah dimarinasi. Timbang 1 tusuk sate ayam sekitar 15 gram
Panggang sate ayam dan sate kulit dengan panggangan sate yang sudah dioles sedikit minyak dan sudah dipanaskan. Panggang hingga sate matang dan berwarna kecokelatan
Untuk sate kulit krispi, panaskan minyak di wajan dan goreng sate kulit hingga matang
Untuk sambal taichan, geprek kemiri, potong bawang merah, bawang putih, cabai merah keriting dan cabai rawit merah
Panaskan minyak di wajan lalu masukkan bahan-bahan yang sudah dipotong. Masak hingga matang dan wangi
Haluskan bahan yang sudah dimasak menggunakan blender dan tambahkan sedikit air. Haluskan hingga benar-benar halus lalu masak kembali
Tambahkan sisa air, garam, kaldu jamur, dan gula. Masak sambal hingga matang dengan api sedang kecil selama sekitar 3 - 4 menit
Setelah sambal matang, tuang ke dalam mangkuk lalu beri perasan jeruk limau. Aduk rata
Sate taichan siap disajikan

Chicken Skin Satay ingredients:

Chicken Marinade ingredients:

Taichan Sambal ingredients:

Sides:

Cut chicken breast fillet and transfer to a bowl. Add grated garlic, lime juice, salt, mushroom bouillon, pepper, oil, and oyster sauce. Mix well and marinate for at least 30 minutes.
Boil water and add salt, pepper, MSG, and chicken skin. Boil for 1 minute, then drain.
Slice chicken skin lengthwise, then skewer them. Each chicken skin skewer should weigh about 10-12 g.
Prepare skewers and skewer the marinated chicken pieces. Each chicken skewer should weigh about 15 g.
Grill the chicken and chicken skin satay on a preheated, lightly oiled grill. Grill until the satay is cooked and browned.
For crispy chicken skin satay, heat oil in a pan and fry the chicken skin satay until done.
For Taichan Sambal, pound the candlenuts. Slice the shallots, garlic, red curly chili, and red Thai chili.
Heat oil in a pan, then add the chopped ingredients. Cook until fragrant and fully cooked.
Blend the cooked ingredients with a little water until completely smooth, then cook again.
Add the remaining water, salt, mushroom bouillon, and sugar. Cook sambal over medium-low heat for about 3-4 minutes until done.
Once the sambal is cooked, pour into a bowl and add kaffir lime juice. Stir well.
Taichan Satay is ready to serve.