Balinese Chicken Satay

Photo: Sakura14.Com

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

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.

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.

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.

Serves 4.