| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables, Seafood, Dairy |
Balinese |
Chicken, Grill, Ethnic |
4 |
Servings |
INGREDIENTS
| 6 |
|
Shallots; minced |
| 3 |
|
Cloves garlic; minced |
| 2 |
|
Stemmed red chile peppers; chopped |
| 2 |
tb |
Minced lemon grass |
| 1 |
ts |
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 |
| 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 |
| 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 |
ts |
Coriander seeds |
| 1/2 |
ts |
Cumin seeds |
| 1/4 |
c |
Vegetable oil |
| 1 |
tb |
Tamarind pulp |
| 1 |
tb |
Granulated white or palm sugar |
| 1 |
ts |
Fish sauce |
| 2/3 |
c |
Coconut milk |
| 2 |
c |
Unsalted roasted peanuts; crushed |
INSTRUCTIONS
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 1-1/2 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.
Source: Chef James Chew Posted on: Martha Stewart Living
<www.marthastewart.com>.
Recipe by: Chef James Chew
Posted to KitMailbox Digest by lynnthomas@juno.com (L. Thomas) on Aug 30,
1998, converted by MM_Buster v2.0l.
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