Indonesian Chicken Salad Food

GADO GADO (INDONESIAN SALAD WITH PEANUT SAUCE)

Steps:

• Mix all ingredients in a small saucepan over medium low heat. Bring to simmer then cook for 5 minutes, stirring regularly so the bottom doesn't catch, until it thickens. If too thick, just add more water - should be able to drizzle it (see video for thickness).
• Taste and adjust as follows: lime for more sour, salt, sugar for sweet.
• Cover and keep warm.
• Bring a saucepan of water to the boil.
• Add potatoes and cook for 5 minutes or until cooked through. Use a slotted spoon to transfer to colander to drain.
• Cook beansprouts for 3 minutes or until just wilted. Transfer to colander, press out excess water.
• Add spinach, push under to submerge - will instantly wilt. Remove, transfer to colander, press out excess water.
• Slice into 0.75 x 5 cm / 1/3 x 2" slices (or thereabouts).
• Heat oil in a skillet over medium high heat. Cook tempeh 2 min on each side until deep golden and crispy. (Tofu ~ 1 1/2 min)
• Either make one platter for sharing, or individual. Vegetables and egg can be served warm or at room temp, sauce should be served warm (it thickens when cool).
• Place vegetables and tempeh on serving plate, top with egg.
• Pour sauce into serving bowl.
• Serve Gado Gado Salad with peanut sauce, peanuts for sprinkling, fresh chillies and prawn crackers on the side.

INDONESIAN CHICKEN SALAD

Steps:

• 1. Cut potatoes into small dice.
• 2. Cook the potatoes in a pan of boiling water for 10 minutes or until tender. Drain them and let cool.
• 3. Transfer the cooked potatoes into a salad bowl.
• 4. Add the pineapple, carrots, bean sprouts, scallions, zucchini, celery, peanuts, and sliced chicken to the potatoes. Toss salad ingredients together.
• 5. To make the dressing, put the peanut butter into a small mixing bowl and gradually whisk in the olive oil and soy sauce.
• 6. Stir the red chili, sesame oil, and lime juice. Mix well.
• 7. Pour the spicy dressing in the salad and toss lightly to coat all the ingredients. Serve immediately.

INDONESIAN CHICKEN SALAD

Steps:

• Make the Dressing: In a food processor combine the peanut butter, rice vinegar, garlic, soy sauce, lime juice, ginger, Sriracha and salt and pepper - you can also which this all together in a bow of you prefer.
• Make the Salad: In a large bowl combine the lettuce, cabbage, carrots, bell pepper and chicken. Pour oven the dressing and toss to combine. Pile into a shallow serving bow and top with the scallions, peanuts and cilantro leaves. Serve with the lime wedges.

AUTHENTIC BALINESE INDONESIAN SATAY CHICKEN

Steps:

• Mix the marinade ingredients (tamarind pulp through oil), add chicken and set aside to marinade for at least 20 minutes.
• To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
• Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

GRILLED INDONESIAN CHICKEN SATAY

Steps:

• Soak wooden skewers in water for at least 30 minutes.
• Thread chicken or pork onto skewers.
• Season both sides with salt, pepper and garlic powder.
• Mix sweet soy sauce, teriyaki sauce, oyster sauce oil together and set aside.
• Grill chicken or pork on the BBQ, basting with the sauce as you cook the meat.

INDIAN-STYLE GRILLED CHICKEN SALAD

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• Combine the hot sauce, chili powder, coriander, tandoori paste, oregano, vinegar, lemon juice, and oil in a small bowl. Coat each piece of chicken with the sauce, then discard remaining sauce. Cook the chicken on the grill until juices run clear and the chicken is cooked through, approximately 10 to 15 minutes. Set chicken aside.
• Prepare the dressing by mixing the lemon juice, vinegar, hot sauce, salt and pepper in a small bowl; set aside.
• For the salad, combine the lettuce, tomatoes, onion, radishes, carrots, and pepper in a large bowl. Slice the cooked chicken and add to the salad. Toss gently with the dressing.