Recipe - Balinese Chicken Satay

6 Shallots; minced
3 Cloves garlic; minced
2 Stemmed red chile peppers;
chopped
2 tablespoon Minced lemon grass
1 teaspoon Fresh turmeric; chopped
One fourth teaspoon Coriander powder
One fourth teaspoon Cumin powder
1 pn Ground nutmeg
Salt and black pepper; to
taste
One half teaspoon Dried shrimp paste
One fourth teaspoon Sugar
1 pound Chicken meat; minced
1 tablespoon Grated coconut
2 Lime leaves; chopped fine

GARNISH
1 md Peeled cut or sliced up cucumber
1 Red onion; cut or sliced up into rings
One fourth pound Peeled jicama; julienned
12 Pieces pickled garlic
4 Escarole or frisee leaves

SATAY PEANUT SAUCE
6 Dried red chiles; soaked in
water
6 Cloves garlic; cut or sliced up
3 Shallots; cut or sliced up
2 Stalks lemon grass; chopped
1 Piece peeled ginger (1/2");
chopped
1 teaspoon Coriander seeds
One half teaspoon Cumin seeds
One fourth cup Vegetable oil
1 tablespoon Tamarind pulp
1 tablespoon Granulated white or palm
sugar
1 teaspoon Fish sauce
2/3 cup Coconut milk
2 cup Unsalted roasted peanuts;
crushed

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 1One half 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.