Rating: 10/10 – Sate, 9/10 – Rendang Beef and 8/10 – Nasi Goreng. Overall 9/10
250g peanut, toasted/roasted
3 candlenuts (kemiri)
6 red chilies
4 tbsp palm sugar
2½ tsp salt
600 ml water
600 gram chicken thigh meat, cut into ½ inch cubes
4 tablespoon sweet soy sauce (Kecap manis)
2 tsp oil Bamboo skewers (about 20)
Reduce heat to a simmer and continue cooking until the sauce thickens. Turn off heat.Satay: Place chicken, sweet soy sauce, oil, and 150 gram of peanut sauce in a mixing bowl. Mix together and marinate for 30 minutes. Skewer the marinated chicken with bamboo skewers. Grill until cooked and slightly charred, baste with marinating sauce as needed. Serve the satay with peanut sauce & lime wedges
150 ml thick coconut cream
3 kaffir lime leaves
3 bay leaves
1 lemon grass, gently bruised
1 inch galangal, peeled and gently bruised
1/2 tbsp tamarind pasteGrind the following into spice paste:
5 cloves garlic
50g red chilies
10 candlenuts (I used macadamia as I couldn’t find these)
1 inch fresh ginger
1 inch fresh turmeric
1 /2 tbsp pepper
1 /2 tbsp salt
Cook until the liquid is reduced and thickened. Once the liquid has thickened, reduce the heat and simmer until all the liquid is almost gone and the beef looks a bit dark – this should take around 2 hours.
Remove from heat and serve hot or at room temperature.
3 garlic cloves
5g shrimp paste
10 g red chilli
150 g chicken breast, deep-fried and shredded
1/4 cup cooking oil
600 g rice, cooked & cold
1 tsp pepper
3 tbsp sweet soy sauce (kecap manis)
1 tbsp soy sauce
1 spring onion, chopped
4 shallots quick fried & left to dryGrind shallots, garlic, shrimp paste and chili to fine paste.
Heat cooking oil in a wok and stir-fry spice paste for 2 minutes on a medium heat, till brownish and fragrant.
Push spices to side of wok and pour egg into the wok. Quickly scramble the egg for a minute. Mix egg with spices, break them into smaller pieces.
Add rice, pepper, kecap manis, soy sauce & chicken.
Stir-fry everything quickly over high heat, for 6-7 minutes.
Sprinkle with the spring onion and fried shallots & serve