Chicken Satay with Hazelnut Sauce

Chicken:
1 stalk lemon grass, finely chopped
2 tablespoons canola or vegetable oil
1 teaspoon granulated sugar
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
8 shallots, chopped
3 pounds skinless, boneless chicken thighs, cubed

Sauce:
2 stalks lemon grass
2-inch piece ginger, peeled and coarsely chopped
2 teaspoons canola or vegetable oil
1 medium red onion, minced
1 cup tamarind juice or apple juice
1 cup granulated sugar
2 tablespoons crushed red pepper flakes
12 ounces hazelnuts, roasted, peeled and finely chopped
Salt to taste

1. Marinate the chicken: Stir together the lemon grass and oil and set aside.

2. Put the sugar, cumin, coriander, turmeric, cinnamon and shallots into the food processor and process until a paste forms. Transfer the paste to a large zipper lock bag and add the chicken. Move the chicken around in the bag to coat it evenly. Seal and refrigerate for at least 30 minutes and up to 24 hours.

3. Prepare the sauce: Put the lemon grass and ginger into the food processor and process until very finely crushed. If needed, add some of the tamarind juice, up to 2 tablespoons.

4. In a large, non-stick skillet, warm the oil over medium heat. Add the onion and saute until soft and sweet, about 10 minutes. Stir in the crushed lemon grass and ginger, the tamarind juice, sugar and red pepper flakes. Simmer 5 minutes. Stir in the hazelnuts and simmer 5 more minutes. Season to taste with salt and set aside until ready to serve.

5. Prepare the chicken: Preheat oven broiler to 500 F. Thread the chicken pieces onto 8 skewers. Brush the chicken with the lemon grass-infused oil. Broil chicken until firm and cooked through, about 8-10 minutes or, to bake them, coat a large sheetpan with cooking spray, set satays on pan and bake about 15 minutes at 375 F, until firm and cooked through. Serve with sauce.

Makes 8 servings.

Chicken Fried Rice

Ingridients:


3 large eggs
Salt and freshly ground pepper
Vegetable oil for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil*
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced
2 tablespoons soy sauce
Additional sliced green onions for garnish

Preparation:

1. Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn on to a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place one omelette on top of the other, fold and coarsely chop. Set aside.

2. In a medium bowl, toss chicken strips with the sesame oil; salt and pepper to taste.

3. Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in diced cooked egg. If desired, garnish with additional sliced green o

Beeff rendang

Spicy Indonesian beef dish in an almost dry coconut sauce. Suitable as a main or side dish.

Ingredients:

500 gr. Rump steak.
2 Onions.
4 Garlic cloves.
3 Fresh red chillies.
2½ cm Ginger root.
1 teaspoon Turmeric.
1 tablespoon Paprika.
1 stalk Lemon grass.
3 Lime leaves.
600 ml Coconut milk.
75 ml water.

Preparation:

Put the Onions, Garlic, Chillies, Ginger, Paprika, Turmeric and Water in a food processor and make into a smooth paste.
Dice the meat and mix with half the paste. Set aside.
Put the other half of the paste into a heavy sauce pan and add the coconut milk, chopped lemon grass and lime leaves. Boil without the lid for about 30 min. until mixture is reduced to half. Add the meat mixture and return to boil. Reduce heat and simmer uncovered, stirring regulary, for a further hour till the steak is tender. Serve with boiled rice.

Loempia

This is the Indonesian version of the spring roll, a version of which you find in most asian country's. For the filling you use meat, chicken or seafood and a selection of vegetables.

Ingredients:

200 gr. lean Chicken.
1 medium red Onion.
1 clove garlic.
2½ cm. Ginger root.
1 tsp. Sambal Ulek.
1 tsp. Trassi.
300 gr. White Cabbage.
250 Gr. Bean sprouts.
1 small tin Bamboo shoots.
1 large Carrot.
1 tbs. Kecap Manis.
2 tbs. Peanut oil.(groundnut)
Oil for deep frying

Preparation:

Boil the chicken and after cooling, slice in strips. set aside.
Wash and slice all the vegetables. set aside.
Heat your wok and add the oil. Slice Onion and ginger, mince garlic and soften in the wok. Add the Sambal and trassi and cook for a further 2 minutes. Add the vegetables, chicken and ketjap manis. Toss until vegetables are soft and just cooked. Follow instructions as below.
Cook in hot fat for about 5 minutes, Making sure both sides are browned equally. Serve with peanutsauce or just Kecap manis and sambal.

Ayam Boemboe Roedjak (Mild chicken dish in Coconut milk)

Ingredients:

2 red Chilli peppers
3 cloves Garlic
10 Kemirie nuts
3 Tbl Oil
1 strand Lemon grass
2 Lime leaves
2 Curry leaves
1 Kg. Chicken drumsticks
200 cl Coconut milk
Salt

Preparation:

Remove seeds from the peppers. Make the peppers, garlic and nuts into a smooth
paste using a pestle and mortar or food processor.
Heat oil in wok and fry the paste dry in about 10 min. Add bruised lemon grass and lime & curry leaves and fry for a further minute.
Transfer to a sauce pan, add chicken and coconutmilk and boil covered for about 30 min. Remove lid and boil for a further 15 min. until chicken is done and sauce thickens. Add salt to taste.

Serve hot.

Babi panggang

This is a Indonesian main dish of Chinese origin. Can be eaten as a main course with plain white rice. If used as a side dish, reduce amounts accordingly.
PS. It's essential that you also prepare the special sauce with this recipe.

Ingredients:

500 gr. Fillet of Pork (Tenderlion)
Half a White Cabbage

Marinade:
2 teaspoons Djahe (Ginger)
1 teaspoon Garlicpowder
1 teaspoon Laospowder (Lengkuas or Galangal)
1 teaspoon Onion powder
2 tablespoons Kecap Manis (sweet Indonesian soya sauce)
Pepper & Salt to taste

Preparation:

Clean the fillet of pork. Mix all the marinade ingredients and spread over the fillet. Leave for min. 1 hour.
Roast fillet in oven at 220 centigrade for about 30 min. until tender.
Related Recipes:

*Sauce

Serving suggestion:

Cut the meat in thin slices and place on bed of finely shredded cabbage. Pour sauce over meat. Serve with plain boiled rice.

Bubur ayam (Rice With Spicy Chicken Soup)

Ingredients
4 Large Chicken Breast -- Cooked And Shredded
6 Cups Chicken Broth
1 Teaspoon Salt
3 Medium Shallot
2 Cloves Garlic
1 Teaspoon Ginger
3 Medium Macadamia Nuts
1/2 Teaspoon Turmeric
1/4 Teaspoon Cayenne
1 Teaspoon Soy Sauce
2 Teaspoons Peanut Oil
2 Teaspoons Water
Salt And Pepper -- To Taste
1 Bunch Scallion -- Chopped
Hot Sauce -- To Taste
Rice -- Cooked

Directions
Place shallots, garlic, ginger, nuts, turmeric, cayenne, soy sauce, oil, water, salt and pepper in a blender. Process to a smooth paste. Saute paste for 6 minutes. Add chicken, salt and stock. Simmer for 10 minutes. Serve with a scoop of rice on the bottom of a soup bowl, ladle over some soup, stir in the hot sauce and sprinkle with scallions.
Serves 4