Creamy coconut rice, spicy chicken and easy to make, fresh atjar (pickled vegetables). Surprise yourself with how the different flavors combine with each other!
Grab a drink and relax, we are going to cook a delicious Indonesian cuisine!
Step 1: Boil the coconut milk with 350 ml of water and salt in a closed pan for the rice. Add the rice and cook, covered, for about 10 – 12 minutes. Then drain if necessary and let it steam without a lid.
Step 2: Meanwhile, use a cheese slicer or vegetable peeler to slice the cucumber and carrot lengthways into ribbons. Squeeze the juice from half of the lime and cut the remaining lime into wedges. In a bowl, mix the rice vinegar with 1 tsp lime juice and sugar. Add the ribbons to the bowl and let the atjar set. Toss every now and then.
Step 3: Mix the minced meat with the spice paste, grated coconut, chopped coriander and a pinch of salt. Cut the lemongrass stems in half lengthwise. Divide the minced chicken into 6 parts (2 per person) and knead the minced meat around the top half of the lemongrass stem, like a satay.
Step 4: Heat the sunflower oil in a frying pan with a lid over medium heat and brown the lemongrass chicken satay for 6 – 8 minutes. Reduce the heat, cover and cook for another 8 – 10 minutes.
Step 5: Serve the lemongrass chicken satay with the coconut rice and the easy to make atjar. Garnish with the remaining chopped coriander, lime wedges and krupuk.
Selamat makan (Enjoy your meal)!