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Indonesian Chicken Satay, Cucumber Pickle and Roti Jala

Serves 12 skewers
  • Steps
  • Ingredients

Steps

  • Heat canola oil in a medium saucepan to 160C. Soak 12 bamboo skewers in a canister of hot water.
  • For the Peanut Sauce, cook peanuts in the hot oil until golden, about 3-4 minutes. Remove from the oil and place onto paper towel until cool. Keep oil hot.
  • Cut garlic cloves into 5mm slices and chop the chillies into 1cm thick slices. Fry the garlic and candlenuts in the reserved hot oil until starting to brown, about 2 minutes. Add the sliced chillies and cook them for further 5 minutes until softened.
  • Remove garlic, chillies and candlenuts from the oil and set aside on paper towel.
  • Place the cooled peanuts into the bowl of a food processor and process until finely ground. Transfer to a small bowl.
  • Place garlic, candlenuts and chillies into the bowl of the food processor and process until smooth. Transfer the mixture to the bowl with the ground peanuts and mix well.
  • Place a medium saucepan over a medium high heat. Add the peanut mixture, kaffir lime leaves, palm sugar, a pinch of salt and 2 cups of water. Bring to the boil, reduce heat and simmer for 20-25 minutes until darkened in colour, thick and reduced, adding a little more water if required.
  • Remove from the heat and set aside to cool. Reserve 2 tablespoons for the Chicken Skewer marinade then transfer the remaining Peanut Sauce to a serving ramekin and drizzle with a little kecap manis, to taste.
  • For the Chicken Skewers, dice the chicken into 2cm cubes and thread onto the drained skewers. Season skewers with salt and pepper.
  • Combine remaining ingredients for the marinade in a medium sized shallow dish. Add chicken skewers and turn to coat in the marinade. Set aside in the fridge for at least 10 minutes to marinate.
  • Place a large chargrill plan on medium high heat. Cook the skewers, in batches, until the chicken is cooked through and is slightly charred, about 8 -10 minutes, turning regularly during cooking. Remove from pan and keep warm.
  • For the Acar, cut cucumber and carrot into 2.5cm x 0.5cm pieces and place into a medium bowl. Cut each shallot into 8 wedges and add to bowl.
  • Add remaining ingredients to the bowl and mix well to combine. Transfer to a serving ramekin, cover and set aside the fridge.
  • For the Roti Jala, sift the flour into a large bowl. Add turmeric and a pinch of salt and whisk to combine. Add the egg, coconut milk, a pinch of salt and ¾ cup of water and whisk together to a smooth batter. Strain through a sieve into a jug.
  • Heat a large non stick pan over medium heat. When hot, brush a little olive oil into the frypan. Pour some of the batter into a roti jala cup or a squeeze bottle with a small opening. Pour the batter into swirling circular motion in an 18cm diameter circle over the frypan and cook until set and slightly golden underneath, about 2 minutes. Remove from the pan and place onto a clean chopping board. Roll one edge towards to centre, fold the sides in slightly and continue to roll into a cylinder. Repeat with the remaining mixture to make another 7 roti jala.
  • To serve, place a banana leaf onto a large serving plate. Arrange Chicken Skewers in a pile and add the Roti Jala to the plate with seam side down. Add the ramekins of Peanut Sauce and Acar to the plate along with some lime cheeks to garnish.

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