Indonesian Kipsaté vs Dutch Kipsaté – The Differences and How to Make Them
Introduction
Satay or Sate is a popular dish that originated in Indonesia. It is a seasoned, skewered, and grilled meat served with a savory peanut sauce. In Indonesia, Satay is often made with chicken, beef, goat, pork, or fish. Satay is also popular in the Netherlands. However, the preparation and seasoning of Satay in the Netherlands are entirely different from Indonesia. So, in this article, we will compare and contrast Indonesian Kipsaté and Dutch Kipsaté, and guide you on how to make them.
The word Satay comes from the Indonesian word Sate, which means “something that is stuck.” The Satay skewers were developed to prevent waste when cooking meat. The skewers helped the Indonesians to cook smaller pieces of meat, as they could be easily threaded and stuck on the skewers. Satay is a staple food in Indonesia, and it is often sold by street vendors, restaurants, and food stalls.
Ingredients
Indonesian Kipsaté
- 1 1/2 lb chicken, cut into small cubes
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp tamarind paste
- 1/4 cup coconut milk
- 1/2 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp turmeric powder
- 1/2 tsp salt
- Bamboo skewers
Dutch Kipsaté
- 1 1/2 lb chicken, cut into small cubes
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp ketchup
- 1 tsp sambal oelek
- 1 tsp garlic powder
- 1/2 tsp salt
- Bamboo skewers
Instructions
Indonesian Kipsaté
1. Soak the bamboo skewers in water for at least 30 minutes.
2. In a bowl, mix together brown sugar, soy sauce, tamarind paste, coconut milk, coriander powder, cumin powder, turmeric powder, and salt.
3. Add in the chicken cubes, mix them well, and let them marinate for at least 1 hour.
4. Thread the chicken on the skewers and grill them over medium heat for about 5-7 minutes on each side until they are golden brown.
5. Brush with additional marinade while grilling, and serve with peanut sauce.
Dutch Kipsaté
1. Soak the bamboo skewers in water for at least 30 minutes.
2. Mix together olive oil, soy sauce, ketchup, sambal oelek, garlic powder, and salt in a bowl.
3. Add in the chicken cubes, mix them well, and let them marinate for at least 1 hour.
4. Thread the chicken on the skewers and grill them over medium heat for about 5-7 minutes on each side until they are golden brown.
5. Brush with additional marinade while grilling, and serve with peanut sauce.
Conclusion
In conclusion, both Indonesian Kipsaté and Dutch Kipsaté are delicious Satay variations that can be prepared in different ways. Indonesian Kipsaté is known for its use of coconut milk and tamarind paste, while Dutch Kipsaté draws inspiration from its colonial past, with ketchup and sambal oelek being commonly used. No matter which version you choose, Satay is a flavorful dish that is easy to prepare and enjoy with friends and family. Try out both versions to see which one you prefer, and don’t forget to experiment with different marinades and seasonings to create your unique Satay!