Ajam Katjang

Photography Alice de Sturler

One of my family’s favourites is a simple meal of fresh vegetables, basmati rice, and ajam katjang. Ajam Katjang is a simple dish of baked chicken with peanut/soy sauce. Very often, the chicken is grilled on sticks and then the sauce is added or, you can bake the chicken and let it simmer in katjang sauce.

There are many recipes for katjang sauce but if you wish to make mine, try this.

Ingredients

oil

garlic (fresh or powder)

pepper and salt

onions (finely chopped or powder)

peanut butter (creamy or chunky)

peanut pieces

brown sugar

milk

kentjoer (sand ginger)

ketjap manis (sweet soy sauce)

sambal katjang

parsley

Work order:

In a non-stick pan, use the oil to fry garlic and onions and bake the chicken. I use filet cut in cubes. Add salt & pepper to taste.

In a separate bowl, mix the peanut butter (peanut bits optional) and a little bit of milk to make the mixture smooth. You should be able to stir a spoon through the peanut butter. If it drips off the spoon, it is too thin.

Add to taste: a small amount of brown sugar, kentjour (sand ginger), and to spice it up, sambal katjang. Smooth it out with ketjap manis. Last, add parsley.

All sauces are personal and experimental to me so I taste, mix, and add.

If you want a variation, use ketjap asin (salty soy sauce) with sambal trassi (shrimp based) but then be careful adding more salt.

Sate Paste
Photograph AdS

You can also buy sate paste. I use either of these two when I am in a hurry: Satay Peanut Sauce by Por Kwan and King of Satay Paste by King.

Salamat makan, enjoy.

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