whenever i think of indo i think of those wonderful little satay carts with their tiny chargrills, fanned by hand – or in the more upmarket version , a little 12v fan! wonderful, little spicy flavour filled satay sticks with a side of lontong (compressed rice in a banana leaf).
although the standard ones cooked in a marinade of sweet soy and sambal are excellent, today I am whipping up another favourite, minced spiced chicken on lemongrass sticks. the first step is to make up the chicken mix, its just chicken mince with garlic, coriander, chilli, ginger, galangal, kaffir lime leaf, lime rind, fish sauce and some thick coconut milk. i just incorporate the ingredients and leave sit for a couple of hours to let the flavours meld.
you can also prepare the lemongrass for the sticks, i just chop off with scissors and remove any loose leaves to create a neat little satay stick.
serve with satay sauce and rice – i make a coconut rice with a bit of cardamon, cinnamon, cloves, star anise, tumeric, and saffron but plain rice is fine if you cant be bothered.
for the food porn addicts there are a couple more images on the gallery, here.