Preview

satay ayam and homemade sambal olek, biryani rice

BBQ, Salted

A classic Indonesian street food, peanut based chicken skewers!

Ingredients

Recipe for 4 persons

Satay Ayam

4 Unit(s)

Boneless chicken thigh

150 Gr

Peanut butter

2 Unit(s)

Crushed garlic

2 Unit(s)

French shallot

75 Gr

Coconut milk

50 Gr

Kecap manis

100 Gr

Water

40 Gr

Fried oignons

0.25 Bunch(es)

Coriander

Sambal Olek

300 Gr

Thai chilli

75 Gr

Crushed garlic

75 Gr

Fresh ginger

1 Unit(s)

Lemongrass

80 Gr

White vinegar

60 Gr

Sugar

1 Unit(s)

Lime zest(s)

Biryani rice

2 Unit(s)

Onion

3 Tbsp

Olive oil

4 Clove(s)

Chopped garlic

250 Ml

Basmati rice

1.50 Tsp

Green cari paste

1 Tbsp

Fresh ginger

500 Ml

Chicken stock

375 Ml

Cauliflower

1 Unit(s)

Carrot

1 Cup(s)

Peas

0.50 Cup(s)

Currant

0.50 Unit(s)

Pistachios

Salt and pepper

Preparation time: 25 min

Preheat your BBQ/four at 400 °F

Satay Ayam

Cut the chicken into strips and skewer them, set aside.

Combine all of the ingredients except for the water in a blender and blend until smooth. Add water if necesarry to reach the right consistency.

Dip the chicken skewers in the sauce and then either grill them on the barbecue or in a grill pan on the stove until you reach a nice coloration. Finish cooking in the oven or with indirect heat on the barbecue. 8-12 minutes, depending on the size of the chicken skewers.

Garnish with fresh herbs and fried onions.
Sambal Olek

Blend the chillies, garlic, ginger and lemon grass in a food processor or mortar and pestle.
While processing gradually add the vinegar.
Place the pureed mixture into a saucepan and bring to a boil.
Reduce the heat and simmer for 3 minutes.
Add the sugar and stir until dissolved.
Add the salt and lime zest to taste.
Biryani rice

Épluchez et rancher les oignons. Râpez finement le gingembre et hacher l'ail finement. Détaillez le chou-fleur en petit bouquet. épluchez et taillez la carotte en brunoise.

In a saucepan, gently cook the onions in the oil until golden brown. Add the garlic and cook for 2 minutes. Add the rice, curry powder and ginger. Stir to combine. Stir in the remaining ingredients.

Bring to a boil. Reduce the heat to low. Cover and cook for about 20 minutes without stirring. The liquid should be completely absorbed. Remove from the heat and serve.