Balinese chicken satay

4 Servings

Ingredients

Quantity Ingredient
6 Shallots; minced
3 Cloves garlic; minced
2 Stemmed red chile peppers; chopped
2 tablespoons Minced lemon grass
1 teaspoon Fresh turmeric; chopped
¼ teaspoon Coriander powder
¼ teaspoon Cumin powder
1 pinch Ground nutmeg
Salt and black pepper; to taste
½ teaspoon Dried shrimp paste
¼ teaspoon Sugar
1 pounds Chicken meat; minced
1 tablespoon Grated coconut
2 Lime leaves; chopped fine
1 medium Peeled sliced cucumber
1 Red onion; sliced into rings
¼ pounds Peeled jicama; julienned
12 Pieces pickled garlic
4 Escarole or frisee leaves
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 teaspoon Coriander seeds
½ teaspoon Cumin seeds
¼ cup Vegetable oil
1 tablespoon Tamarind pulp
1 tablespoon Granulated white or palm sugar
1 teaspoon Fish sauce
⅔ cup Coconut milk
2 cups Unsalted roasted peanuts; crushed

Directions

GARNISH

SATAY PEANUT SAUCE

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 1-½ 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 ⅔ cup water and the coconut milk, and bring to a boil.

Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat.

Serves 4.

Source: Chef James Chew Posted on: Martha Stewart Living <www.marthastewart.com>.

Recipe by: Chef James Chew

Posted to KitMailbox Digest by lynnthomas@... (L. Thomas) on Aug 30, 1998, converted by MM_Buster v2.0l.

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