Nose Bear

Turkey Satay Skewers (Satay Kalkun)

Amazing street food from Indonesia and Malaysia. Usually cooked with either chicken (most common) or pork (in the non Muslim areas), this recipe uses turkey as it is a lot cheaper than chicken breast and usually found pre-diced for you. A simple marinade, this is a base that should be built on. The traditional recipes can vary hugely due to the local cultures on each of Indonesia’s islands. I suggest you experiment with the additional ingredients I have mentioned below to find your own preference. If you soak the skewers for an hour before adding the meat it prevents them burning on the BBQ.

• Pack of turkey strips OR chicken breast cut into strips
• turmeric
• light soy sauce
• root ginger, finely chopped
• pinch chilli powder

Very simple marinade, combine the soy sauce, ginger and chilli powder and pour over the turkey. Leave to marinade overnight.

Slide the strips onto skewers in the manner shown in the picture and grill over a low heat until cooked through. Serve with Peanut Satay Sauce; (http://nosebear.tumblr.com/post/20587195915/peanut-satay-sauce-bumbu-kecang-amazing-dish).

Peanut Satay Sauce (bumbu kecang)

Amazing dish from Indonesia, we used to eat loads of this when we were over there and the best places were always the little “warungs”, small family run, side of the street, food stalls. If you want to save time you can use peanut butter in place of the food processed peanuts but it doesn’t have the same richness of taste. Very good as a side dip, usually served with chicken satay sticks it can also be used in gado-gado or karedok, both Indonesian salads.

• 100ml vegetable oil
• 225g peanuts
• 4 shallots, roughly chopped
• 2 cloves garlic, finely chopped
• 1 small red chilli, finely chopped
• pinch of chilli powder
• 1 tsp brown sugar
• 1 tbsp dark soy sauce
• 400ml coconut milk
• lemon juice

Heat the oil in a pan and stir-fry the peanuts until light brown. Place into a heat-proof container and food process until smooth (careful of the hot oil, you dont want to melt your kitchen equipment).

Fry the shallots and garlic for a few seconds to release the flavour and then add the chilli, chilli powder, sugar, soy sauce and coconut milk. Bring to the boil.

Add the blended peanuts and simmer for 8-10 minutes or until thickened. Add lemon juice and salt to taste.