The Indonesian Sate Ayam or Chicken Satay is fully seasoned and marinated with spices, that it can be served without a peanut sauce.  If you do want to serve a peanut sauce, please look up the Malaysian version of the Chicken Satay.

Chef’s tips: To create a natural basting brush, save the green parts of the lemongrass.  Bunch them together at the leave end and tie with a piece of string.  Using a sharp knife, split each end of the lemongrass halfway up the stalk into four, making a brush.

Ingredients:

Marinade:
8 shallots, peeled, sliced
3 stalks lemon grass, white part, cut finely
2 cloves garlic, peeled, smashed
1 inch galangal, peeled, sliced
4 tablespoons palm sugar
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1 tablespoon ground tumeric
½ teaspoon chili/ cayenne
1 tablespoon belachan
1 teaspoon kosher salt
1 teaspoon kicap manis / dark soy sauce
¼ cup coconut milk

2 lbs chicken thighs – boneless, skinless
20 bamboo skewers, soaked
3 tablespoons canola oil

To make the marinate and sate
1.    In a food processor, grind marinate ingredients together till a fine paste.
2.    Cut chicken into thin strips, 1 X ¼ X 4 inch.
3.    Marinate chicken in marinade at least 30 minutes.
4.    Skewer chicken with the bamboo skewers.  Brush with oil.  In a separate bowl, add 1 cup of oil with a couple tablespoons of oil for basting the chicken.
5.    On a hot oiled grill/broiler on high, grill chicken skewers  about 2 minutes on each side, or more depending on thickness, until nicely browned.  Baste frequently with oil and water solution.
Serving:
6.    Cut cucumber at an angle, avoiding the seeds.  Rotate cucumber per cut.
7.    Cut onions into small wedges.  Serve satay with peanut sauce and cut cucumbers & onions.
Serves: 6

The Nasi Kuning is molded into a cone shape and sits in the middle of a beautiful sea of spicy dishes in the Indonesian Nasi Tumpeng celebratory banquet. Tho’ the yellow mountain comes from a mythical Hindu mountain, the predominantly Muslim Javanese still serves the rice this way.

Nasi Kuning is a good accompaniment to any Indonesian and Malaysian curries. It has the woody fragrant of galangal and tumeric, the sweet floral fragrant from the pandan, the spicy fragrant of the curry leaves (Indian Bay Leaves) and the citrusy fragrant of the lemongrass.

Chef’s tip: You can get pandan from the frozen section of a Vietnamese grocery store labeled as “Duo Thom” or in Thai “Bai Toey”. Ebay has a regular seller that sells fresh curry leaves. Just search under “Murraya koenigi”

4 cups jasmine or long rice, washed thoroughly
2 tablespoons turmeric powder, mixed with 4 tablespoons water
4 cups coconut milk
2 cups chicken stock or water for vegetarian option
2 sprigs of curry leaves
3 pandan leaf, tied in a knot
3 lemon grass, white part, bruised
2 inch galangal, peeled and sliced
1 tablespoon kosher salt

Shrimp chips – prepackaged or fry your own
Banana leaves

1.    Wash and drain the rice.
2.    Put rice and remaining ingredients in a heavy saucepan.
3.    Bring to the boil over moderate heat.  Stir, lower heat to the minimum and cover with a lid (that is wrapped with a tea towel) cook until the rice is done, about 20 minutes.
4.    Remove from heat, do not remove cover, and let sit for 10 minutes
5.    Remove all herbs, galangal.
6.    Pressed into a cone shape using an oiled conical chinois and unmould onto a banana leaf in the center of large platter.
7.    Place other dishes around the cone and scatter with shrimp chips

Serves: 10

Also known as “Terong Belado” this is a yummy and beautiful dish. The juxtaposition of the fiery red of the sambal with the brilliant purple of the eggplant is a feast for the eyes as well.

Chef’s tip: The sambal can be used as a condiment for lots of other dishes. Try it with grilled salmon, or a bowl of laksa.

Spice paste:
10 fresh red Jalapeno
5 shallots
2 tablespoons roasted belachan, optional
1 stalk lemon grass
2 cloves garlic

Sambal:
1/2 cup of canola oil
1 tablespoon sugar
1 teaspoon kosher salt (optional)
1 tablespoon lime juice

5 small Japanese eggplant, cut into 2 lengthwise
Kosher salt
2 cups canola oil

Preparing the spice paste
1.    Grind together spice paste ingredients in a food processor until smooth.  Set aside.
Preparing the sambal
2.    Heat ½ cup of oil in a large heavy pot over medium heat until just hot.  Stir in spice paste.   Add sugar and salt.  Cook, stirring constantly until it achieves a deep red consistency, about 10 minutes.  Mix in lime juice.
Preparing the eggplant
3.    Cut eggplant into half lenghtwise.  Salt generously and let it sit for 5 minutes.  Pat dry.
4.    Heat 2 inches of oil in a skillet until hot (360F) over high heat.  Divide the eggplant into small batches so that they do not crowd the pan. Deep fry the eggplant for about 5 minutes each or until golden and tender. Remove with a slotted spoon, and drain on a cooling rack over a sheet pan (line sheet pan with aluminum foil for easy cleaning).  Repeat with the remaining batches.  Pour off the oil and discard oil.
Assembling
5.    Spoon the sambal over the eggplant.

Serves: 10