Indonesian Sate

Equipment tools and materials: chopping board, boning knife, chef’s knife, bowl, griller, tongs, silicone brush, turner,

Mise en place:

• Trim off fat from heart and lungs, and cut off tips of chicken feet.
• Tenderize chicken feet by hitting it with the back of a knife and scrape its callus off.
• Combine all the marinade ingredients into a blender, set it to high speed, and make into a smooth paste.
• Pour marinade over the prepared sates and leave to marinate for at least 2 hours.

Method:

1. Brush the griller with oil then cook the sates on a grill for 5-10 minutes or until done.
2. Serve with sauce and garnish.