Tag: #rempah

SATE LILIT AYAM/CHICKEN

main meal, snacks

SATE LILIT

Sate, or satay, is a beloved dish in Indonesia and Southeast Asia.
Every province will have Thier own versions of it. Sate are loved by one and all, easily available and  almost all food stalls will serve these. Meat is normally skewered, Roasted and served with a peanut sauce.

Todays recipe is a Balinese version of Sate.
Sate lilit means wrapped around, not skewered, much like our desi  kebabs, only difference is, the meat is wrapped around slightly bashed lemon grass stalks, so you can imagine the intense fresh flavours. These Sate are not served with any peanut sauce. But served with a raw chiliie onion Sambal called Sambal matah.
Do try this simple and tasty recipe

SATE LILIT**

**Ingredients:**
– 300 g finely minced chicken
– 4 red chillies
– 3 candle nuts (slightly roasted) or cashew nuts
– 3 shallots
– 2 cloves garlic
– 1 tsp chicken seasoning powder
– 1 stalk lemongrass (bottom white part only), finely chopped
– 1-2 tbsp oil
– 4 kaffir lime leaves, finely chopped
– 2 tbsp freshly grated coconut
– 1.5 tbsp thick coconut milk
– 1 tsp salt
– 12-14 lemongrass stalks, trimmed and lightly bashed

**Instructions:**
1. Grind the red chillies, candle nuts, shallots, garlic, lemongrass, and chicken seasoning powder into a paste without using water.
2. Cook the paste in a pan with oil over low heat until the oil separates and the paste is dry.
3. Mix the cooked paste with minced chicken, chopped kaffir lime leaves, grated coconut, coconut milk, and salt.
4. Take small portions of the chicken mixture and wrap them around the bashed lemongrass stalks.
5. Grill the wrapped chicken on a lightly oiled non-stick pan.

**SAMBAL MATAH**

**Ingredients:**
– 4 red chillies, finely chopped
– 5 shallots, minced
– 3 kaffir lime leaves, minced
– 1 lemongrass stalk (bottom only), minced
– Salt to taste
– 1/2 tsp sugar
– 2 tbsp very hot oil
– Lime (for finishing)

**Instructions:**
1. Combine all the finely chopped ingredients in a bowl.
2. Mix in salt and sugar.
3. Pour hot oil over the mixture and mix well.
4. Finish with a squeeze of lime.

Enjoy your Sate Lilit with Sambal Matah!

My Indonesian lunch plate for lunch

AYAM SERUNDENG/ FRIED CHICKEN

main meal

AYAM SERUNDENG

Se..run..deng, refers to crispy floss. Normally the residue left behind after boiling chicken which has been cooked with ground spices and herbs. The chicken is removed after its tender and the  stock is further cooked till all water evaporates…Reverse cooking😊. This residue is then deep fried or sauted  untill its crisp.
Normally this is sprinkled over the fried chicken and served with steamed jasmine  rice, chillie sambal and some lalapan( salad)
We all relish  eating  this with our hands, as  the Indonesians do..Eating food with the hands is much favoured here.
Now, crisp floss itself can be made differently using 2 or 3 main ingredients..
Coconut, galangal or candlenuts.
Today I will share the coconut and galangal one .

I whole chicken with skin , cut into 10 pieces. Or use thigh, breast, anything.

3 kaffir leaf pairs.
3 fresh bay leaves
2 stalks of lemongrass…cut into 4 to 5 pieces, bashed.
60 grams galangal …grated.
1 bowl grated /scraped coconut.. about 150 grams.
1 tsp sugar
1 tsp mushroom seasoning or msg
2 tsps or to taste salt.

FOR THE PASTE..GRIND FINELY
2 inch piece ginger
2 inch piece fresh turmeric
10 shallots
  8 garlic cloves
5 candlenuts or cashewnuts
1 tbsp corriander seed powder.
1 tsp white pepper powder
  1/4 cup oil


Take a sauce pan or wok,  add the ground paste and saute till fragrant. After 5 mins add the fresh herbs kaffir lime leaves, bay leaves, lemon grass.
Saute for a while.
Add 1 tsp sugar
About 2 tsps salt.
1 tsp mushroom seasoning or msg

Add the chicken pieces, mix well and add  2 cups of water..bring to a boil.
Add the grated galangal and mix well.

Once mixed properly, add grated coconut.

and let chicken cook completely

The water should reduce to a thick gravy.

Remove chicken pieces and keep aside.
Cook the gravy till really dry.

Heat oil in a wok, flash fry the cooked chicken .

In the remaining oil, add the semi dried gravy.. and fry on medium heat till light golden.. Remove and keep aside. This is the floss or Serundeng.
Stir constantly so the semi solids don’t burn.
○ It took me about 15 mins to fry the floss, when the bubbles started disappering while floss was being fried and the colour was golden, I removed it on a strainer. It will be slightly soft, but should become  crisp upon cooling. This can be stored in an airtight container in the fridge and used as a topping .

To serve,  put the chicken on a platter, sprinkle floss/ serundeng on top.

We enjoy eating this with steamed rice.
Labu siam ( chayote) stir fried, some spicy sambal, and a lalapan( salad) of cucumber and fresh lemon basil.
Try eating with your hand and relish every bite.