Chicken

Satay with Compressed Rice Cubes (Nasi Impit) and Randang Salad

Ingredients

Rice Cubes

275g Eurostar Premium Grade Long Grain Rice 496721

Maldon sea salt SP148

300ml coconut milk OR384

6-8 lime leaves crushed FW687

Satay Sauce

100g peanuts 496782

¼ tsp coriander seeds Y181

15g red Thai paste OR563

15g Jimmy’s satay sauce 496552

30g palm sugar

1tsp cooking oil

200ml coconut cream OR500

Chicken Satay

800g boneless skinless chicken thigh cut into quarters C63

15g galangal or alternative ginger VW764

2 medium shallots peeled VW801

6 cloves garlic peeled VW733

25g palm sugar

1 tsp turmeric powder 493428

1 ½ tsp curry powder 490742

250ml coconut milk OR384

1 bunch lemon grass HB572

8 wooden skewers soaked in water (stops stick from burning) 497703

Sea salt for seasoning

1 tbsp sunflower oil OL319

Garnish

Banana leaf FW537

4 Portions Main Or 8 Starters

Method

1 Cook the rice as per the instructions, preferably in a rice cooker. Boil the coconut milk with the kaffir lime leaves until thick. Place rice in a bowl and pour in the coconut mix through a strainer. Add the salt and mix well and check seasoning. Line a small tray with clingfilm and add in the rice, press down firmly and cover with film and place a weight on top to compress the rice and chill for a few hours or overnight in refrigerator.

2 In a small heavy bottomed pan add the oil and place on a medium heat and slowly toast the peanuts and coriander seeds, add in the Thai paste and satay sauce and cook out for a couple of minutes. Add in the palm sugar and coconut cream with a splash of water and slowly bring to the boil, leave to gently simmer for around five minutes and leave to cool down slightly before blending to a smooth sauce or leave a little chunky if you prefer.

3 Aside from the chicken, blend all the ingredients to a fine paste in a food processor. Add the paste to a bowl adding the chicken and leave in the refrigerator to marinate overnight. Add the marinated chicken to 8 skewers and grill over a high heat.

4 Serve the chicken satay with the rice cut into cubes and the sauce. Another great side dish is a randang salad which is a combination of raw chopped carrots, onion and cucumber combined in a sauce of turmeric and coconut milk.

5 A nice garnish would be some banana leaf cut to shape with a little rub of oil to give a lovely shine.