Balinese Chicken Satay
By: Sakura14.Com
Published: Friday, December 10, 2010 - 1:02am

Ingredients




6 shallots minced
3 garlic cloves minced
2 red chile peppers stemmed, chopped
2 tablespoons minced lemongrass
1 teaspoon chopped fresh coriander
1/4 teaspoon turmeric powder
1/4 teaspoon cumin powder
1 pch ground nutmeg
Salt to taste
Freshly-ground black pepper to taste
1/2 teaspoon dried shrimp paste
1/4 teaspoon sugar
1 pound chicken meat minced
1 tablespoon grated coconut
2 lime leaves chopped fine
1 medium cucumber peeled, sliced
1 red onion sliced into rings
1/4 pound peeled jicama julienned
12 piece pickled garlic
4 escarole or frisee leaves
6 dried red chiles soaked in water
6 garlic cloves sliced
3 shallots sliced
2 lemongrass stalks chopped
1 piece peeled ginger (1/2") chopped
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
1/4 cup vegetable oil
1 tablespoon tamarind pulp
1 tablespoon granulated white or palm sugar
1 teaspoon fish sauce
2/3 cup coconut milk
2 cups unsalted roasted peanuts crushed

Preparation

1 Place the shallots, garlic, chile peppers, lemongrass, 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. 2 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. 3 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. 4 To make the Satay Peanut Sauce: Finely chop the chiles, garlic, shallots, lemongrass, 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. 5 Serves 4.