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Chicken Satay
Makes 15 sticks:
350 g. chicken fillets 3 kaffir lime leaves, shredded
15 satay sticks 3 tbspn. vegetable oil
2 tspn. kecap manis pr brown sugar 2 tbspn. soy sauce
3 cloves garlic 2 tspn cracked black or white pepperIn Bali, you’ll see the vendors in the markets busily fanning and twirling satay over gloving coconut husks. Every now and then they splash then with a marinade that makes the flame jump and crackle, adding a delicious smoky finish to these succulent treats. Tossed with a fiery sweet peanut sauce and wrapped in banana leaves or brown paper, they became a hearty take-away snack or meal.
Soak the satay stick in water for half an hour to prevent charring during cooking. Chop the garlic.
Remove the skin and fat from the chicken. Slice into small cubes approximately 2 cm x 2 cm. mix all the ingredients in bowl with the chopped chicken, making sure the meat is well coated with the marinade. Leave for at least 10 minute. If leaving longer, cover with plastic film and put it in refrigerator. Thread 3 or 4 chunks of chicken onto each of the sticks. Barbecue or grill until golden brown for about 4 minutes on each side, basting with the marinade from time to time to prevent them drying out.
Serve with peanut sauce and rice. Garnish with the fried shallots.
350 g. chicken fillets 3 kaffir lime leaves, shredded
15 satay sticks 3 tbspn. vegetable oil
2 tspn. kecap manis pr brown sugar 2 tbspn. soy sauce
3 cloves garlic 2 tspn cracked black or white pepperIn Bali, you’ll see the vendors in the markets busily fanning and twirling satay over gloving coconut husks. Every now and then they splash then with a marinade that makes the flame jump and crackle, adding a delicious smoky finish to these succulent treats. Tossed with a fiery sweet peanut sauce and wrapped in banana leaves or brown paper, they became a hearty take-away snack or meal.
Soak the satay stick in water for half an hour to prevent charring during cooking. Chop the garlic.
Remove the skin and fat from the chicken. Slice into small cubes approximately 2 cm x 2 cm. mix all the ingredients in bowl with the chopped chicken, making sure the meat is well coated with the marinade. Leave for at least 10 minute. If leaving longer, cover with plastic film and put it in refrigerator. Thread 3 or 4 chunks of chicken onto each of the sticks. Barbecue or grill until golden brown for about 4 minutes on each side, basting with the marinade from time to time to prevent them drying out.
Serve with peanut sauce and rice. Garnish with the fried shallots.
Fern Lawar
Serves 6-8…
500 gm. fern 2 lime leaves, shredded
1 - ½ cup coconut, grilled & grated 3 tbsp. fried shallot
salt to taste 2 tbsp. oil
Madam (spice mixture)
100 gm./3 oz chicken mince salt to taste
3 tbsp. base genep 2 lime leaves
1 cup coconut milk 1 stick lemongrass, knotted
½ cup water 2 salam leaves
2 tbsp sambal goreng
Lawar is a ceremonial food and part of a sacred task known as “Mebat”. This refers to the chopping of all the ingredients to be uses in the ceremony by the local men. Seated in a large circle, armed with cleavers and rustic chopping boards, meat, vegetables, coconut and spices are rhythmically “chopped”. At the head of this task group, sits the man who is expert at mixing Lawar. In the traditional recipe, animal blood and entrails are added, as well as lots of extra chopped chilli. Our recipe is a simplified version of this!
To prepare the Madam, sauté the chicken mince with the Base Genep in a small amount of oil, over a medium flame, with the lime leaves, lemongrass and salam leaves. Add the water and simmer until the chicken is cooked. Add the coconut milk, simmer and stir for a further 5 minutes until slightly thickened. Set a side to cool. Steam or boil the fern, and chopped finely. Mix the lime leaves, sambal goreng, fried shallots, and madam thoroughly with the grated coconut. Add the cooked, chopped fern. Add salt, extra fried onion and lime leaves if necessary. NOTE : The Madam can also be made with 2 cups of water in place of the coconut milk.
500 gm. fern 2 lime leaves, shredded
1 - ½ cup coconut, grilled & grated 3 tbsp. fried shallot
salt to taste 2 tbsp. oil
Madam (spice mixture)
100 gm./3 oz chicken mince salt to taste
3 tbsp. base genep 2 lime leaves
1 cup coconut milk 1 stick lemongrass, knotted
½ cup water 2 salam leaves
2 tbsp sambal goreng
Lawar is a ceremonial food and part of a sacred task known as “Mebat”. This refers to the chopping of all the ingredients to be uses in the ceremony by the local men. Seated in a large circle, armed with cleavers and rustic chopping boards, meat, vegetables, coconut and spices are rhythmically “chopped”. At the head of this task group, sits the man who is expert at mixing Lawar. In the traditional recipe, animal blood and entrails are added, as well as lots of extra chopped chilli. Our recipe is a simplified version of this!
To prepare the Madam, sauté the chicken mince with the Base Genep in a small amount of oil, over a medium flame, with the lime leaves, lemongrass and salam leaves. Add the water and simmer until the chicken is cooked. Add the coconut milk, simmer and stir for a further 5 minutes until slightly thickened. Set a side to cool. Steam or boil the fern, and chopped finely. Mix the lime leaves, sambal goreng, fried shallots, and madam thoroughly with the grated coconut. Add the cooked, chopped fern. Add salt, extra fried onion and lime leaves if necessary. NOTE : The Madam can also be made with 2 cups of water in place of the coconut milk.
Fried Banana
Fried bananas are popular throughout Bali. the slow frying technique used in this recipe ensures that the bananas remain crisp after cooking.
1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
5 medium bananas
Oil for frying
Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).
Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.
1 cup (160 g) rice flour
2/3 cup (150 ml) water
½ tspn sea salt
5 medium bananas
Oil for frying
Place rice flour in deep mixing bowl. Make a well in middle of the flour, and add water and salt. Whisk vigorously until batter is evenly smooth for coating and not too thin (if too thin, add more rice flour).
Peel bananas and cut in half length wise. Dip into batter to coat generously. Heat oil in wok or deep fryer until moderately hot. Add bananas and fry slowly until golden brown and crispy. This will take about 15 minute. Remove bananas from oil, drain on paper napkins and dry well.
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