Creamy Barbeque Chicken On Skewers Recipe

(Satay Ayam Indonesia)

RECIPES OF INDONESIA

'Satay Ayam Indonesia' or Indonesian barbequed chicken meat traditionally forms part of a Rijtsttafel - literally, rice table in Dutch. The rice table is a vast feast of as many as 40 different dishes served with a large bowl of plain rice. This creamy coconut satay makes this pieces of chicken morsel a mouth watering dish to present at the table at any time of the day.

Ingredients :

670g	Chicken thighs, skinned and cut into cubes
90g	Creamed coconut, roughly chopped
50g	Raw peanuts
150ml	Fresh milk
1 piece	Medium onion, finely chopped
2.5cm	Fresh root ginger, peeled and finely chopped
1 clove	Garlic, crushed
4 tbsp	Crunchy peanut butter
1tbsp	Chili sauce
1 tsp	Soft brown sugar
1/4 tsp	Salt
-	Thin bamboo skewers (a dozen)

Method :

Prepare peanuts by shelling and removing the skins by rubbing them between the palm of your hands. Soak the nuts in a bowl of water for approx. 1 - 2 minutes, then drain and cut them into slivers.
Heat wok with half teaspoon of oil and stir-fry the peanuts for approx. 1 minute or until crisp and golden, remove and drain on a kitchen paper.
Heat the remaining oil and add the onion, ginger and garlic and stir-fry for approx. 2 - 3 minutes until softened but not browned. Remove and drain on a kitchen paper.
Stir-fry chicken pieces in the wok for approx. 3 - 4 minutes until crisp and golden.
Thread chicken pieces on to pre-soaked bamboo skewers and keep warm.
Add the creamed coconut to the hot wok in small pieces and stir-fry until melted. Add in the chili sauce, peanut butter and ginger mixture and simmer for 2 minutes.
Stir in the sugar, milk and salt and simmer for a further 3 minutes.
To serve, place the skewered chicken on a shallow bowl with a dish of the hot dipping sauce, sprinkled with the roasted peanuts.

What is 'Rijsttafel' - (Dutch: "rice table"), an elaborate meal of Indonesian dishes developed during the Dutch colonial era. It is popular In The Netherlands and at both Dutch and Indonesian restaurants abroad.In essence the rijsttafel consists of rice and foods to accompany it: curried meats, fish, chicken, vegetables, fruits, relishes, pickles, sauces, condiments, nuts, eggs, and so on. The dinner is served a plate of rice and chooses from among the side dishes to achieve a balance of salty, spicy, sweet, and sour accompaniments. A rijsttafel of 40 dishes was not uncommon, the meal sometimes taking three to four hours to consume.