VEGAN CHICKEN SATAY

It was start with casual walking with a friend after long quarantine here in Madrid. Then we visit a vegan shop that a friend were regular customer. At first I was not convince about this thing called “Heura” which actually it is a brand, and they have a quite broad choice of vegan frozen food.

Was long time a go, I was tried some vegan option chicken/beef like vegan version, and most of them turn taste very soya-y, and slightly have a chemical taste. I don’t really into wanting eating meat (I am not vegan to be honest), and if I want to eat meat substitute I want it to be fresh not taste like chemical, I rather eat bunch of fresh veggies. Hence the doubt eating this Vegan chicken come from.

On a previous day, before made this satay, I stir fried this chicken heura only with simple seasoning, I used as a companion for my Nasi uduk, to see this original flavour without masking it with too many seasoning. And it turn out very nice, I have my daughter as a judge, as she is not a fan of meat, and she have a tendency on meat substitute like tempeh or tofu. I was cooked it quite spicy and she love it, she said, she love this what so called “fake chicken”, we literally called it.

On her demand, I bought another batch of this “fake chicken”and cooked it in different style, and satay was one of them. The most beautiful bless for me that my family love it, as my motivation of cooking are for them.

Vegan chicken Indonesian Satay

I am very lucky though to have an access into this ingredient but if you don’t have like mine, the fake chicken could be replace by firm tofu/mushroom/even young jackfruit. The key is good amount time of marinating. Not too long though, approximately 3 to 5 hours .The soy sauce on the marinating, turn quite salty after long run of Marinating time.

Ingredient

  • Prepare your main ingredient into bite size (this marinating would work on -+ 100 gram of main ingredient)
  • Skewer, as much as your prepared fake chicken (mine are made 15-20 skewer)

Marinating : mix together below ingredient

  • 1 tbs peanut butter 
  • 1 tbs light soy sauce
  • 1 tbs maple syrup (I used fruit base syrup for the same amount)
  • 1 tsp liquid smoke (really optional)
  • 1 tsp sesame oil
  • 2 to 3 tbs water to loosen up the marinating (tried 2 tbs first if too thick add more)

How to

  • Marinate the main ingredient into the mixing sauce, ensure it coating all the “fake chicken” thoroughly. And keep if possible over night in a fridge.
  • After marinating well, skew 3-4 pieces into a skewer.
  • In hot and on high heat grill pan, grilled the satay until charred and cooked. For about 2 minute each site.
  • I enjoy mine with rice and sprinkle with fried onion.

There are another way we enjoy the satay with dipping sauce below are the recipe (mix together)

  • 1 big size shallot, slice it
  • 2 tbs peanut butter
  • 2 tbs sweet soy sauce (as a substitute 1 tbs soy sauce with one tbs maple syrup)
  • 3-4 tbs warm water

Put the shallot lastly then mix them together and sprinkle with fried onion.

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