BALI CHICKEN WITH PEANUT SAUCE ENJOY DAN:

BALI CHICKEN WITH SATE SAUCE by CHEF DAN:


Serves 4-6



INGREDIENTS:



4 chicken breasts, halved, boned, skinned

2 tablespoons grape-seed oil

1 pound rice noodles

2 cups carrots, cut into thin strips

5 baby cucumbers, cut into thin strips

Handful mint

4 garlic cloves, chopped

2 tablespoons lime juice

4 tablespoons fish sauce

1 tablespoon brown sugar

1 jalapeno pepper, chopped



DIRECTIONS:



1. Mix garlic, lime juice, fish sauce, sugar, and jalapeno pepper, in a zip-lock bag.

2. Add chicken and marinade for 2-4 hours.

3. In a fry pan over medium-heat add oil, and when sizzling add chicken, cook about 4 minutes each side.

4. Soak the noodles in boiling hot water for 30 minutes, then drain. Set aside.

5. Arrange the noodles on a plate and put the chicken on top, followed by carrots, and cucumber.

6. Add sate sauce and mint.



SATE SAUCE:



3/4-cup crunchy peanut butter

2 garlic cloves, minced

1 thumb size galangal, graded

2 tablespoon brown sugar

4 tablespoons soy sauce

2 tablespoons lime juice

2 shallots, sliced

1 chili pepper, chopped

1-1/2cup coconut milk

2 tablespoons fish sauce



DIRECTIONS:



1. In a sauce-pan over medium-heat add shallots, chili peppers and garlic.

2. Cook about 5 minutes.

3. Add the peanut butter and fry 2 more minutes.

4. In a blender combine all ingredients, except fish sauce.

5. Puree until mixture become semi-thick. Add water if necessary.

6. Heat the sauce over medium-heat and slowly add fish sauce.

7. Pour sauce over chicken, carrots, and cucumber.

ENJOY DAN: (ROCK-ON)