Balinese Chicken Satay
Source of Recipe
Chef James Chew
List of Ingredients
6 Shallots minced
3 Cloves garlic minced
2 Stemmed red chile peppers chopped
2 tb Minced lemon grass
1 t Fresh turmeric chopped
1/4 ts Coriander powder
1/4 ts Cumin powder
1 pn Ground nutmeg
Salt and black pepper to taste
1/2 ts Dried shrimp paste
1/4 ts Sugar
1 lb Chicken meat minced
1 tb Grated coconut
2 Lime leaves chopped fine
-----GARNISH-----
1 md Peeled sliced cucumber
1 Red onion sliced into rings
1/4 lb Peeled jicama julienned
12 Pieces pickled garlic
4 Escarole or frisee leaves
-----SATAY PEANUT SAUCE-----
6 Dried red chiles soaked in water
6 Cloves garlic sliced
3 Shallots sliced
2 Stalks lemon grass chopped
1 Piece peeled ginger (1/2") chopped
1 t Coriander seeds
1/2 ts Cumin seeds
1/4 c Vegetable oil
1 tb Tamarind pulp
1 tb Granulated white or palm sugar
1 t Fish sauce
2/3 c Coconut milk
2 c Unsalted roasted peanuts crushed Recipe
Place the shallots, garlic, chile peppers, lemon grass, turmeric, coriander, cumin, nutmeg, black pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree until a rough paste forms. In a large bowl, mix the paste with minced chicken, grated coconut, and lime leaves.
Heat a grill or grill pan to hot. Place approximately 1-1/2 ounces chicken mixture on the end of a chopstick, and grill until cooked through, 2 to 3 minutes per side. Taste for seasoning, and adjust the chicken mixture with salt and pepper as necessary. Place remaining chicken mixture on ends of chopsticks, and grill. To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side.
Satay Peanut Sauce: Finely chop the chiles, garlic, shallots, lemon grass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine. Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more. Add 2/3 cup water and the coconut milk, and bring to a boil. Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serves 4.
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