{"id":26944,"date":"2016-01-06T16:35:24","date_gmt":"2016-01-06T15:35:24","guid":{"rendered":"https:\/\/www.gastropedia.nl\/?post_type=article&#038;p=26944"},"modified":"2017-12-27T10:47:36","modified_gmt":"2017-12-27T09:47:36","slug":"sate-ayam-tusuk","status":"publish","type":"article","link":"https:\/\/www.gastropedia.nl\/artikel\/sate-ayam-tusuk\/","title":{"rendered":"SAT\u00c9 AYAM TUSUK"},"content":{"rendered":"<p>Stukjes kippenvlees, gemarineerd met geraspte <a href=\"https:\/\/www.gastropedia.nl\/artikel\/bosui-allium-cepa\/\">ui<\/a> en knoflook, geraspte citroenschil, <a href=\"https:\/\/www.gastropedia.nl\/artikel\/komijn\/\">komijn<\/a>, <a href=\"https:\/\/www.gastropedia.nl\/artikel\/koriander\/\">koriander<\/a>, <a href=\"https:\/\/www.gastropedia.nl\/?s=sambal&amp;tax=article_category&amp;tax_name=\">sambal<\/a> en <a href=\"https:\/\/www.gastropedia.nl\/artikel\/laos-langkoeas\/\">laos<\/a>. Aan spiesjes gestoken en op houtskool geroosterd. Of balletjes kippengehakt, op dezelfde wijze op smaak gebracht en geroosterd.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone  wp-image-41248\" src=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Foodtube.jpg\" alt=\"Foodtube, gastropedia\" width=\"100\" height=\"100\" srcset=\"https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Foodtube.jpg 900w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Foodtube-150x150.jpg 150w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Foodtube-300x300.jpg 300w, https:\/\/www.gastropedia.nl\/wp-content\/uploads\/sites\/16\/2015\/12\/Foodtube-768x768.jpg 768w\" sizes=\"(max-width: 100px) 100vw, 100px\" \/><\/p>\n<p>Arjuna Besemboen, chef kok van Indonesisch restaurant Mooi Zeist (in Zeist uiteraard) laat zien hoe je kipsat\u00e9 alias sateh ajam maakt.<\/p>\n<div class=\"video-container\"><iframe title=\"Sate Ajam - Kipsat\u00e9 bereiden.\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/7H_1O_e0MVI?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Stukjes kippenvlees, gemarineerd met geraspte ui en knoflook, geraspte citroenschil, komijn, koriander, sambal en laos. Aan spiesjes gestoken en op houtskool geroosterd. Of balletjes kippengehakt, op dezelfde wijze op smaak gebracht en geroosterd. Arjuna Besemboen, chef kok van Indonesisch restaurant Mooi Zeist (in Zeist uiteraard) laat zien hoe je kipsat\u00e9 alias sateh ajam maakt.<\/p>\n","protected":false},"author":7,"featured_media":0,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"article_category":[90],"article_term":[1846],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>SAT\u00c9 AYAM TUSUK &#8226; Gastropedia<\/title>\n<meta name=\"description\" content=\"Stukjes kippenvlees, gemarineerd met geraspte ui en knoflook, geraspte citroenschil, komijn, koriander, sambal en laos. 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