Tag: Indonesian

Satay chicken

~ Sophie ~ Leave a comment

It’s the chicken that matches this sauce! Also just eat it on its own because it’s ridiculously delicious.

  • 1.5kg chicken thighs, cut into small pieces
  • 3 tbsp veg oil
  • 3 stalks lemongrass, trimmed and roughly chopped
  • 3 cloves garlic
  • Juice of 2 limes
  • 1 onion, roughly chopped
  • 3 tsp turmeric
  • 1½ tsp ground coriander
  • 1 tsp salt
  • 1 tbsp fish sauce
  • 3 tbsp light brown sugar
  1. Whizz together the marinade ingredients (everything but the chicken)
  2. Pour the marinade over the chicken pieces, mix well and leave in the fridge for at least 6 hours
  3. Thread onto bamboo skewers and grill on high until cooked through and just starting to catch around the edges
  4. Serve with delicious nutty satay sauce, sticky rice and a pineapple and cucumber salad

Satay sauce

~ Sophie ~ 2 Comments

Peanutty, aromatic, warm and delicious. Usually a closely guarded family secret, so my dad is going to be unimpressed I’m posting it here – but I made a judgment call that the world needs it. The perfect accompaniment to grilled chicken but, trust me, you’ll want to pour it straight from the jug into your mouth. (Note: this is frowned upon in a public setting)

  • 1 small onion, grated
  • 1 tbsp veg oil
  • 1 stalk lemongrass, grated
  • 1 tin coconut milk
  • 2 tbsp smooth peanut butter
  • 2 tbsp crunchy peanut butter
  • 1 tbsp soft light brown sugar
  • Pinch of chilli flakes
  • 1 tbsp fish sauce
  • 1 tbsp soy sauce
  • Squeeze of lime
  1. Cook the onion in veg oil over a low heat until completely soft but not brown
  2. Add the lemongrass and stir in for a minute
  3. Then add all the rest of the ingredients
  4. Stir together thoroughly until completely combined and cook over a low heat for about 10 mins (adding a little bit of water if it gets too thick)

Nasi goreng

~ Sophie ~ Leave a comment

Spicy, savoury, yummy. No claims to authenticity, but such a comforting and quick weeknight dinner. Feeds 2 with seconds

  • 2 tbsp oil 
  • 2 eggs, beaten 
  • 200g pork fillet, cut into strips 
  • 4 spring onions, finely chopped 
  • 1 stalk lemongrass, trimmed and grated/minced
  • 2 cloves garlic, grated 
  • 1 large red chilli, finely chopped 
  • 2 carrots, peeled and diced into small cubes
  • 8 baby corn, cut into ½ cm rounds
  • 1 pre-cooked basmati rice packet 
  • Handful of frozen peas 
  • 1 tbsp fish sauce 
  • 1 tbsp gochujang 
  • 2 tbsp ketjap manis (sweet soy sauce – could substitute with 2 tbsp soy sauce + 2 tsp maple syrup)
  • Chopped coriander 
  • Handful of dry roasted peanuts 
  1. Heat oil in wok 
  2. Cook egg in flat pancake by swirling around bottom of wok until set. Remove from pan and slice into strips 
  3. Heat wok again and add pork. Stir fry until lightly browned on outside and just cooked through, then remove from the pan 
  4. Add a touch more oil if needed then add spring onion, lemon grass, garlic and chilli to the wok and stir fry briefly (don’t allow to brown) 
  5. Add carrots and baby corn, stir fry for a couple of mins
  6. Add fish sauce and chilli paste and mix to distribute through the vegetables
  7. Add rice (cold) and stir to coat in the paste 
  8. Add ketjap manis, pork, egg and peanuts, continue to cook and stir together until everything is hot
  9. Serve sprinkled with chopped coriander