Makanan Khas ISF Gili Trawangan: Sate Taichan 11Jun

Makanan Khas ISF Gili Trawangan: Sate Taichan

The original taste of fresh chicken is so prominent. By using lime juice for its marinade, Taichan satay also has a fresh sour taste that can arouse your appetite.

 

Taichan satay is a culinary that is currently popular and loved in Indonesia today. Currently, there are many Taichan Satay restaurant available on the roadside that arouse the appetite of Indonesian culinary connoisseurs, especially fans of satay.

 

Apart from the relatively affordable price, the specialty of this satay lies in its presentation which is different from any satay in general. Taichan satay is only served with sambal and lime juice, while the satay meat for satay taichan is usually plain white and only seasoned with salt, lime and a little chili.

 

The original taste of fresh chicken is so prominent and savory it looks very natural. By using lime juice for its marinade, this satay also has a fresh sour taste that can arouse your appetite.

 

History of Taichan Satay

 

According to culinary observers, this satay first appeared in 2012 in the Senayan area, Jakarta. Starting from a couple from Japan who are trying out chicken satay dishes that are not satisfied with the typical Madura peanut sauce recipe.

 

He also took the initiative to burn his own raw chicken that had been stabbed with a mixture of salt and lime, without soy sauce and chili sauce.

 

When the merchant satay asked what satay he was burning, the Japanese man answered "satay taichan" only, without knowing the reason behind the selection of the name.

 

Recipe for Taichan Satay ISF by Chef Lucky Andreono

 

Sate Taichan ISF Gili is made by the Indonesian Master Chef winner, Chef Lucky Andreono. Through his special recipe, Chef Lucky will present Indonesian dishes of international standard that will tax your tongue.

 

Chicken ingredients:

 

 

  • 500 gr chicken fillet
  • 1 key orange
  • 2 garlic cloves, chopped
  • 1/2 tsp salt
  • 1/2 tsp pepper powder

 

Sambal Material:

 

 

  • 5 garlic cloves
  • 3 red onion cloves
  • 5 red chilies
  • 10 devil chilies
  • 1 key orange
  • 1 tsp salt
  • 1/2 tsp pepper powder
  • 1/2 tsp sugar
  • to taste Oil

 

How to serve:

 

  • Prepare all ingredients that have been washed clean.
  • Chicken satay: Wash chicken thoroughly, then cut it lengthwise so that it is easily pierced into a skewer, set aside.
  • Prepare spices to soak the chicken: chop the garlic, squeeze the key orange and give salt and pepper, stirring using your hands while slightly pressed - press so that the spices soak. Let stand 15-30 minutes.
  • While waiting for the chicken to be marinated, prepare chili sauce. Sambal: boil tomatoes, chili and onion briefly to remove the smell of unpleasant, then blender.
  • Heat a little oil to saute, add chili, salt, sugar and pepper. Stir until fragrant. After boiling, remove and squeeze the key orange.
  • Heat the pan / Teflon with a little oil, add the chicken that has been marinated. Stir - stir until it releases water. Discard the water, add a little more oil stir until the color is yellowish white.
  • After feeling the color is quite ready to be served.
  •  If you want to bake, just throw the water and wait until it's cold and then stick it into a skewer and then burn it, so the level of maturity is right, not too dry meat.

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