Chicken Saté (or sate) with fried rice is a popular street food and home-cooked favorite in Suriname, rooted in the country’s rich Indonesian-Javanese heritage. Introduced by Javanese immigrants in the late 19th century, this dish showcases the fusion of Southeast Asian spices with local ingredients, resulting in a savory, smoky, and satisfying meal.
Ingredients:
For the Chicken Saté:
- 500g chicken thighs or breast, cut into cubes
- 2 garlic cloves, minced
- 2 tbsp soy sauce
- 1 tbsp sweet soy sauce (kecap manis)
- 1 tbsp peanut oil
- 1 tsp ground coriander
- ½ tsp turmeric
- Salt and pepper to taste
- Saté skewers (soaked if wooden)
For the Peanut Sauce:
- 3 tbsp peanut butter (smooth)
- 1 tbsp soy sauce
- 1 tsp brown sugar
- 1 garlic clove, minced
- ½ tsp chili flakes (optional)
- 100 ml water or coconut milk (to desired consistency)
- Splash of lime juice
For the Fried Rice:
- 3 cups cooked rice (preferably day-old)
- 2 eggs, lightly beaten
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- ½ cup peas
- 2 tbsp soy sauce
- 1 tbsp sweet soy sauce (kecap manis)
- Salt, pepper, and optional sliced chili
- Spring onions or fried shallots for garnish
Preparation:
- Marinate the chicken: Mix all marinade ingredients and coat chicken pieces well. Let sit for at least 1 hour.
- Prepare the peanut sauce: In a small saucepan, combine all sauce ingredients and simmer over low heat until smooth and slightly thickened. Set aside.
- Make the fried rice:
- Scramble the eggs in a wok or large pan and set aside.
- In the same pan, sauté the onion and garlic until fragrant. Add carrots and peas.
- Stir in the rice and return the scrambled eggs. Add both soy sauces and season to taste. Toss well.
- Grill the saté: Thread marinated chicken onto skewers. Grill or pan-fry until cooked and slightly charred.
- Serve: Plate the chicken saté over the fried rice, drizzle with peanut sauce, and garnish with spring onions or fried shallots.