Balinese Feast; Beef Satay Sticks, Balinese Shredded Chicken, Vegetable & Steamed Coconut Salad

I usually serve these dishes along with the Balinese Tamarind Chicken (see my post from November 7, 2009 - and always with some jasmine or basmati rice. You can prepare the shredded chicken and salad dishes in advance, earlier on the day (refrigerating the chicken dish up until a 1/2 hour before serving).

The satay beef dish is a recipe I picked up from a local restaurant that use to be situated down a side street in Seminyak in the 90's before it became the bustling tourist precinct it is today. I was able to talk the restaurant's owner, Enda, into letting me into his kitchen for 1-on-1 classes over a few days. The shredded Chicken and vegetable salad are both traditional Balinese dishes that were taught to me at the Hotel Tugu along with the Tamarind Chicken dish.

The amount of chilli used in each dish is up to your personal taste. The amounts noted in these recipes are mild to hot, but can well do with more chilli if you like.

Beef Satay Sticks
700 to 800gms beef fillet cut into very small cubes (approximately 1cm each)

1/2 tspn pepper
1/2 tspn salt
1/3 cup ketchap manis (sweet soy sauce)
1 tbspn sesame oil
juice of 1/2 lemon
Steel skewers for the satay sticks (or bamboo skewers that have been pre-soaked for an hour in water.

Peanut Sauce
2 cloves garlic
1/2 tspn salt
1/4 tspn dried shrimp paste
2 cups of unsalted, roasted peanuts
2 large hot chillies
1/2 to 1 cup of water
Juice of 1/2 a lemon
1/3 cup ketchap manis

1. Marinate the beef cubes in the marinade mix for at least 3-4 hours. I usually do them in the morning and allow them to marinate for a full day. Skewer the cubes on your steel or bamboo skewers and set aside.

2. Place the peanut sauce ingredients (except the water) in a food processor and process for a couple of minutes until it becomes a smooth paste. Gradually add the water until you have a consistency you like, but don't make it too runny.

When ready to eat, BBQ your beef sticks over a hot BBQ grill for 2-3 minutes each side and serve with the sauce.

Balinese Shredded Chicken (Ayam Pelalah)

2 chicken breast fillets
1 golden shallot, chopped
2 cloves garlic, chopped
6 to 8 large hot red chillies (de-seeded)
2 cm cube turmeric peeled
4 kaffir lime leaves
1/2 teaspoon ground coriander seeds
1/4 teaspoon shaved dried shrimp paste
1.5L chicken stock
1 stalk lemongrass (bruised)
2 kaffir limes (or 1/2 normal lime)
salt and pepper to taste
1 teaspoon sesame oil
1 tablespoon vegetable or olive oil (not extra virgin)

1. place chicken breasts in stock and place over high heat. Bring to boil and cook for 9 minutes. Remove from stock and allow to cool.
2. Whilst the chicken is cooling, place the chillies, shallot, turmeric, garlic, shrimp paste and ground coriander seeds in a food processor and mince for 30 seconds to a minute.
3. Heat the sesame oil in a wok and fry the paste for 2-3 minutes until fragrant. Add the lemongrass, kaffir lime leaves. Remove from heat.
4. Shred the chicken by hand and mix the chicken thoroughly with the fried paste.
5. Place into a serving bowl, squeeze the kaffir limes over the top and it's ready to serve.

Vegetable & Steamed Coconut Salad
2 cups of washed snake beans cut into 3cm pieces and boiled for 5 minutes.
1 cup washed bean sprouts blanched in boiling water for 2-3 minutes.
2 large red chillies (de-seeded)
2 kaffir lime leaves
1/2 cup shredded coconut
1 golden shallot chopped
3 cm piece of ginger, peeled
1/2 teaspoon brown sugar

1. Using a food processor, blend the chillies, shallot and ginger.
2. Mix the paste with the coconut, and add sugar and the lime leaves.
3. Wrap the mix in a pouch of alfoil and steam for 15 minutes.
4. Mix all ingredients together and transfer to serving bowl.


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