Receta Balinese Chicken Satay
Raciónes: 4
Ingredientes
- 6 x shallots chopped
- 3 x garlic cloves chopped
- 2 x red chile peppers stemmed, minced
- 2 Tbsp. chopped lemongrass
- 1 tsp minced fresh coriander
- 1/4 tsp turmeric pwdr
- 1/4 tsp cumin pwdr
- 1 pch grnd nutmeg Salt to taste Freshly-grnd black pepper to taste
- 1/2 tsp dry shrimp paste
- 1/4 tsp sugar
- 1 lb chicken meat chopped
- 1 Tbsp. grated coconut
- 2 x lime leaves minced fine
- 1 med cucumber peeled, sliced
- 1 x red onion sliced into rings
- 1/4 lb peeled jicama julienned
- 12 piece pickled garlic
- 4 x escarole or possibly frisee leaves
- 6 x dry red chiles soaked in water
- 6 x garlic cloves sliced
- 3 x shallots sliced
- 2 x lemongrass stalks minced
- 1 piece peeled ginger (1/2") minced
- 1 tsp coriander seeds
- 1/2 tsp cumin seeds
- 1/4 c. vegetable oil
- 1 Tbsp. tamarind pulp
- 1 Tbsp. granulated white or possibly palm sugar
- 1 tsp fish sauce
- 2/3 c. coconut lowfat milk
- 2 c. unsalted roasted peanuts crushed
Direcciones
- Place the shallots, garlic, chile peppers, lemongrass, turmeric, coriander, cumin, nutmeg, black pepper, salt, shrimp paste, and sugar in the bowl of food processor, and puree till a rough paste forms. In a large bowl, mix the paste with chopped chicken, grated coconut, and lime leaves.
- Heat a grill or possibly grill pan to warm. Place approximately 1 1/2 ounces chicken mix on the end of a chopstick, and grill till cooked through, 2 to 3 min per side. Taste for seasoning, and adjust the chicken mix with salt and pepper as necessary. Place remaining chicken mix on ends of chopsticks, and grill.
- To serve, place skewers on a platter. Garnish with cucumber, onion, jicama, pickled garlic, and escarole. Serve with the satay peanut sauce on the side.
- To make the Satay Peanut Sauce: Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or possibly blender, and process till fine. Heat the oil, and fry spice paste for several min. Add in the tamarind pulp, sugar, and fish sauce; simmer 2 min more. Add in 2/3 c. water and the coconut lowfat milk, and bring to a boil. Reduce heat; add in crushed peanuts. Mix thoroughly, and remove from heat.
- Serves 4.
Languages
Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 352g | |
Recipe makes 4 servings | |
Calories 826 | |
Calories from Fat 591 | 72% |
Total Fat 66.14g | 83% |
Saturated Fat 12.9g | 52% |
Trans Fat 0.35g | |
Cholesterol 58mg | 19% |
Sodium 414mg | 17% |
Potassium 1007mg | 29% |
Total Carbs 31.63g | 8% |
Dietary Fiber 11.4g | 38% |
Sugars 11.12g | 7% |
Protein 37.21g | 60% |