Indonesian Style Chicken Salad Recipes

ERIN'S INDONESIAN CHICKEN

Steps:

• Bring the rice and water to boil in a pot. Reduce heat to low, cover, and simmer 20 minutes.
• Place green beans in a pot fitted with a steamer basket over boiling water, and steam 10 minutes, or until tender but crisp.
• Heat the oil in a skillet, and cook the chicken 5 minutes on each side, or until juices run clear.
• Mix the chicken broth, peanut butter, honey, soy sauce, chile paste, lemon juice in a saucepan over medium heat. Cook and stir 5 minutes, until slightly thickened. Mix in the green beans. Serve over rice. Garnish with green onions and peanuts.

SATAY CHICKEN WITH RESTAURANT STYLE PEANUT SAUCE (INDONESIAN/BALI STYLE)

Steps:

• Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
• Combine kecap manis and butter, then brush onto chicken.
• Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
• Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
• Heat oil in a small saucepan over medium high heat. Add garlic, onion and chillis and cook for 3 minutes until onion is translucent.
• Turn heat down to medium, then add peanut butter, coconut milk, kecap manis, soy sauce and salt. Simmer for 10 minutes, whisking occasionally.
• Use a handheld stick to puree (so the onion and chilli blends throughout the sauce - this is key). (See Note 2 for blending instructions) Stir through crushed peanuts and lime juice and simmer for 2 minutes. Allow to cool slightly before serving or to room temperature - it will thicken.

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.

INDONESIAN-STYLE CHICKEN SALAD

Steps:

• Place the chicken in a large bowl, and season with salt and pepper. Add the white part of the scallions, the mint, cilantro, red pepper, minced chile pepper and sprouts. Toss together.
• Combine the lime juice, ginger, garlic, fish sauce and cayenne. Stir together. Add the peanut butter, and combine well. Whisk in the buttermilk. Taste and adjust seasonings.
• Line a platter with the lettuce leaves. Toss the chicken mixture with the dressing, and arrange over the lettuce. Sprinkle the peanuts and the scallion greens over the top, and serve.

INDONESIAN SATAY

Steps:

• In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
• Preheat the grill for high heat.
• Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
• Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

KETO INDONESIAN CHICKEN SALAD WITH CUCUMBER NOODLES

Steps:

• In a medium pot over medium heat, slowly bring the chicken and 3 cups water to a simmer. Once the water begins to simmer, reduce the heat to low and cook until the juices run clear when thickest part of chicken is pierced with the tip of a knife, 10 to 12 minutes. Transfer the chicken to a cutting board, let cool slightly, then cut the chicken crosswise into thin slices.
• Meanwhile, make the dressing: in a medium bowl, whisk together the almond butter, 3 tablespoons of the avocado oil, the chili garlic sauce, 2 tablespoons of the rice vinegar, and the soy sauce, toasted sesame oil, and 3/4 teaspoon salt, 1/2 teaspoon pepper, and 3 tablespoons water. (For a thinner dressing, whisk in another tablespoon of water.) Set aside.
• In a large bowl, combine the cucumber and lettuce. Add the remaining 2 teaspoons avocado oil and 1 teaspoon rice vinegar and a few pinches of salt and pepper. Gently toss to combine, then distribute the salad between 4 plates or bowls.
• In the same large bowl, add the sliced chicken and dressing, toss to combine, then divide it among the plates of salad. Top each with one quarter of the red pepper, scallions, and almonds. Garnish with the cilantro leaves and mint and serve.

20 AUTHENTIC INDONESIAN RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an Indonesian dish in 30 minutes or less!

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.

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.

EXOTIC INDONESIAN-STYLE CHICKEN

Steps:

• Prepare the baste marinade: Combine all ingredients in a saucepan.
• Stir and heat, but only until sauce boils.
• Remove from heat and cool to room temperature.
• Season the chickens lightly with salt and pepper to taste.
• Place them in a baking pan skin side down.
• Cover with about 1/3 of the marinade.
• Bake at 350 degrees for about 40 minutes.
• Add a little water to pan if the marinade starts to burn.
• Turn chicken over (now skin side should be up) and spoon on 1/3 more of the marinade.
• Bake an additional 30-45 minutes, or until chickens are tender.
• Add more marinade and water as needed during the cooking.
• If there is any leftover marinade, gently reheat it and serve as a sauce to be passed around at the table.
• This recipe freezes with no problems.