The family recipe: "The perfect Indian satay for the barbecue"

Some recipes are years old and may taste so good because of nostalgia. NU.nl asks ordinary people about special recipes from their family. This week Tim (35) and Erik (37) from Rotterdam tell about the Indian saté of Erik's father.


Some recipes are years old and may taste so good because of nostalgia. NU.nl asks ordinary people about special recipes from their family. This week Tim (35) and Erik (37) from Rotterdam tell about the Indian saté of Erik's father.

"Indian satay is perhaps one of the best-known dishes in Indian cuisine," the men say. Together they have the SmaakMenutie blog, on which they share "an arsenal" of dishes. One of the most popular of these is the Indian satay from Erik's father.

'A mix of chicken and pork makes it more tender'

According to the men, what is special about this saté is that it is a mix of ajam (chicken) and babi (pork). Erik's father combines both types of meat on one stick, making it extra tender. Each stick is exactly the same size with exactly the same number of chicken pieces. This ensures that everything is cooked equally.

According to them, the marinade is the big secret behind a good Indian satay. According to them, that of Erik's father is 'perfect'. "The longer you let the meat marinate in this, the tastier it gets."

Don't compromise on a top recipe

The only thing they have adapted to the recipe is that they add a dash of lime juice. "I would say" Do not compromise on a top recipe. "

Erik's father often used to make the recipe outside on the barbecue when the weather was nice or on the grill. The men now often have the Indian satay on the barbecue and make it regularly when they are invited by friends and family. "Subtle is then asked if we can provide the saté."

Ingredients

  • 350 gr hamlaps
  • 350 gr chicken fillet
  • 1 onion
  • 2 cloves of garlic
  • 1 tsp ketoembar (coriander seed)
  • 1 tsp djahé (ginger)
  • 1 tsp laos
  • 1/2 tsp djintan (cumin seeds)
  • 1 tsp gula djawa or 1 tsp (brown) sugar
  • 1 tsp sambal
  • 4 tbsp soy sauce
  • Juice from half a lemon or lime

Preparation method

  • 1. Cut the garlic and onion into large pieces and mix in a small bowl with 4 tbsp ketjap, 1 tsp ketoembar, 1 tsp djahé, 1/2 tsp djintan (cumin seeds), 1 tsp laos, juice of half a lemon, 1 tsp gula djawa (or 1 tsp of sugar) and 1 tsp of sambal. Mix well to create a nice marinade.
  • 2. Cut the garlic and onion into large pieces and mix in a small bowl with 4 tbsp ketjap, 1 tsp ketoembar, 1 tsp djahé, 1/2 tsp djintan (cumin seed), 1 tsp laos, juice of half a lemon, 1 tsp gula djawa (or 1 tsp of sugar) and 1 tsp of sambal. Mix well to create a nice marinade.
  • 3. Mix the chicken fillet and ham steak into the marinade. Put in the fridge for at least 1 hour so that everything can retract well. Meanwhile, place the skewers in cold water.
  • 4. After withdrawal, remove the large pieces of onion and garlic. Thread a piece of chicken fillet and ham piece onto each stick. About 4 to 5 pieces per stick.
  • 5. The best way to roast the skewers is on the barbecue or grill. But it also works fine in the oven. Make sure that you check whether you also have a grill function, which gives the best results. It depends a bit on the power of your oven. But in principle the meat is done after 10 minutes. So just test it! If you put it in the oven for too long, the meat will become too dry and that would be a shame!

ref: nunl