Composition: Sate Ayam

Indonesian grilled chicken skewers with peanut sauce

We savor the wonderful combination of chicken, wood-fire grilling, kecap manis (the unique Indonesian sweet soy sauce) and peanut butter in this quintessential Indonesian dish. We also marvel at the delicious marriage of Asian kecap manis with Western Brussels sprouts which creates a surprising yet harmonious multicultural plate.

Composition elements

Sate Ayam
Wood-fire grilled chicken skewers marinated in kecap manis

Indonesian Peanut Sauce
Peanut-butter sauce seasoned with kecap manis and combava (makrut lime)

Roasted Kecap-Manis Brussels Sprouts
Oven-roasted Brussels sprouts glazed with spicy kecap manis and olive oil

Steamed Jasmine White Rice

Sambal
Indonesian hot chili paste with habaneros

Staging, plating, substitution, and leftovers notes

Pairing

This sweet and spicy composition calls for a medium-bodied red wine with a hint of sweetness. Excellent pairings include Zinfandel (especially Old Vine Zinfandel), Primitivo (Italy), and Grenache. Avoid Cabernet Sauvignon and Malbec because they do not fit with the peanut flavor.

What makes it special

Sate Ayam (sate = skewer, ayam = chicken) is very likely the first Indonesian dish that anyone discovering Indonesia will eat. Sate Ayam is as common in Indonesia as a burger is in the United States. In Southeast Asia, the Indonesian cuisine stands out for its exotic yet accessible flavors, prominence of wood-fire grilling, and know-how to make chicken taste divine.

There are many variations of Sate Ayam reflecting the rich cultural diversity of Indonesia's 30,000 islands. Our Sate Ayam recipe comes from Aurélie's mother who is Indonesian of Chinese descent and from Jakarta. Compared to other recipes, it uses fewer spices and more kecap manis to bring out the wonderful flavor of wood-fire grilled chicken with a hint of sweetness. Kecap manis is uniquely Indonesian and a magical ingredient with a sweet and umami-rich taste that no other soy sauce can replicate.

We elevate this traditional dish to the gourmet level by using only high-quality ingredients, such as heirloom pasture-raised chicken. We also marry Eastern and Western ingredients to create outstanding taste and balance. Olive oil (a Western ingredient uncommon in Indonesia) and kecap manis are an unexpected match in heaven. They are both rich in umami and reinforce each other's flavors. Their mix shines in the marinades for the chicken skewers and Brussels sprouts.

We grill the chicken skewers on wood fire over indirect heat. This enables us to baste the chicken skewers with the sweet marinade, without burning, while they are cooking. The regular basting and low heat also make it possible to keep the chicken meat wonderfully moist as it grills.

Sambal is the traditional Indonesian hot chili paste that has become popular throughout the world. Our homemade Fivemile Hill sambal is for the bold gourmet who wants to add a hot kick to this meal in an authentic Indonesian way.

Tom

Sate Ayam is the dish that made me fall in love with grilled chicken. Growing up, I thought of grilled chicken as something dry and chewy, best when avoided. Sate Ayam demonstrates how juicy and incredibly flavorful chicken can be on the grill. It is one of my favorite ways to enjoy grilled chicken.