Exotic Indonesian Style Chicken Recipes

SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)

Steps:

• Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
• Combine kecap manis and butter, then brush onto chicken.
• Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
• Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
• Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
• Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
• Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

EXOTIC INDONESIAN-STYLE CHICKEN

Steps:

• Prepare the baste marinade: Combine all ingredients in a saucepan.
• Stir and heat, but only until sauce boils.
• Remove from heat and cool to room temperature.
• Season the chickens lightly with salt and pepper to taste.
• Place them in a baking pan skin side down.
• Cover with about 1/3 of the marinade.
• Bake at 350 degrees for about 40 minutes.
• Add a little water to pan if the marinade starts to burn.
• Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
• Bake an additional 30-45 minutes, or until chickens are tender.
• Add more marinade and water as needed during the cooking.
• If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
• This recipe freezes with no problems.

INDONESIAN-STYLE CHICKEN CURRY

Steps:

• Finely grind the coriander and chilli flakes in a spice grinder or mortar and pestle. Put the spice mixture into a small food processor with the garlic, onions and ginger and puree to a paste. Adding 1-2 tablespoons of water, if necessary.
• Heat the oil in a large casserole or saucepan with lid, over medium-low heat. Add the paste.
• Cook, stirring frequently, until fragrant, 5-7 minutes.
• Add lime leaves, cinnamon and lemongrass. Cook, stirring occasionally, until cinnamon is fragrant, about 2 minutes.
• Increase the heat to medium, add the chicken and cook, turning once, until golden brown, 8-10 minutes.
• Stir in 1 only cup of coconut milk, 1 1/4 cups of water and the salt.
• Simmer, stirring occasionally, until chicken is tender, 40-50 minutes.
• Add the remaining coconut milk; cook for 2 minutes.
• Let cool for 15 minutes before serving with rice, leaving the cinnamon sticks behind.

NASI GORENG AYAM (INDONESIAN CHICKEN FRIED RICE)

Steps:

• In a medium bowl, season the chicken pieces with the salt and white pepper.
• In a large wok or skillet, heat 1 tablespoon oil over high heat until it melts or shimmers. Fry the chicken, stirring frequently, until cooked through, about 5 minutes. Remove and set aside.
• Add another 1 tablespoon oil to the pan, then add the shallot, galangal and garlic, and cook over medium-high until fragrant. Add the green beans, scallions and turmeric and cook for 1 minute.
• Add the cooked rice to the pan, breaking up any clumps with a wooden spoon and stirring until combined and warmed.
• Return the chicken to the pan. Stir in the kecap manis, light soy sauce, fish sauce, a large pinch of white pepper, and extra salt if needed.
• Meanwhile, fry the eggs: Place a large nonstick skillet over medium-high heat and add the remaining 1 tablespoon oil. Once shimmering, crack the eggs directly into the oil. Cook for 2 to 3 minutes until the whites are partially cooked. Tilt the pan and spoon the hot oil over the egg whites until they are fully cooked. Season with salt.
• Divide the fried rice between two serving plates and top with the fried shallots, sliced chile and fried eggs; serve with crackers.

EXOTIC INDONESIAN STYLE CHICKEN

Steps:

• Step 1.
• Prepare the marinade: Combine all ingredients [vinegar, lemon, garlic, onion, oregano, curry powder, Tabasco sauce] in a saucepan. Stir and heat, but only until sauce boils. Remove from heat and cool to room temperature.
• Step 2.
• Season the chickens lightly with salt and pepper to taste. Place them in a baking pan. Cover with about ?rd of the marinade.
• Step 3.
• Bake at 350 degrees for about 40 minutes. Add a little water to pan if the marinade starts to burn. Turn chicken over and spoon on rd more of the marinade.
• Step 4.
• Bake an additional 30-45 minutes, or until chickens are tender.
• Step 5.
• Add more marinade and water as needed during the cooking.