Chicken Satay and Vegetable Noodle Soup

Today’s Indonesian Lunch:

After much prodding from my friends in the Asian diplomatic corps, I am starting to learn Asian dishes (and will soon I will tackle Filipino dishes). Don’t get me wrong, it is not for lack of spirit – it’s just much more daunting than Western fare for me. I am overwhelmed and intimidated when I think of Asian & Filipino dishes for some reason. However with these simple dishes from Step-by-step Indonesian Cooking (Periplus) I am off to a good start!

Vegetable and Noodle Soup

Prep time 15mins, Cooking time 10mins. Serves 4.

• 100g fine dried egg noodles
• 1.5L chicken stock (I cheated and used 6 Maggi chicken cubes and the same amount of hot water)
• 100g cauliflower, cut in small florets
• 100g Chinese cabbage, cut in chunky pieces
• 4 spring onions, finely chopped (I used 1 massive one)
• 1 large tomato, peeled and chopped (1 used 1 1/2 tomatoes, de-seeded & chopped but not peeled – didn’t want to waste the fiber)
• 1 tbsp light soy sauce (I used 1 tsp Kikkoman soy sauce)
• 1 tsp ground cumin
• 1 tsp ground coriander

1. Soak noodles in hot water for a few mins until strands are separated, drain.
2. Prepare veggies
3. Heat “stock” in pot, add all ingredients
4. Bring to a boil, then reduce heat and simmer uncovered for 5 minutes
5. Add noodles and simmer for 3 more mins or until noodles are tender
6. Serve immediately

Chicken Satay with Peanut Sauce

Prep time 15mins, cooking time 10mins. Serves 8.

I only used half the amount the recipe called for below, therefore only doing 4 servings. However I prepared the entire 8 servings of sauce the day before, placed half of it in the freezer for future use and the other half in the refrigerator for today’s consumption.

Satay

• 8 chicken breast fillets
• 2 tbsp light soy sauce
• 2 tsp lime juice
• 2 tsp sesame oil

Peanut Sauce

• 100g roasted unsalted peanuts
• 3 spring onions, chopped
• 2 cloves garlic
• 1 tsp curry powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tbsp honey
• 2 tsps light soy sauce (I used 2 tsps Kikkoman Soy Sauce)
• 1 cup water

1. Preheat grill
2. To make peanut sauce:
   • Combine all ingredients in a food processor and blend until smooth. (Note to self: must blend to a finer consistency next time)
   • Pour into a pan and stir over medium heat for 3 mins or until sauce is reduced  and thickened.
3. Soak wooden skewers in water for at least 10mins before using to prevent the skewers from burning during cooking
4. Cut chicken fillets into long thin strips, thread onto 32 skewers in a weaving fashion (I should’ve used shorter sticks and let the chicken bunch up instead of “threading” them onto the skewers really thin so that the middle remains juicy and not overcooked)
5. Cook chicken under preheated grill for 3mins on each side or until just cooked. (I used the oven. BIG mistake – the chicken was dry. Next time I’m using my indoor smokeless grill)
6. During cooking, brush satays with combined soy sauce, lime juice and sesame oil
7. Serve immediately with hot peanut sauce (if prepared in advance, reheat over low heat)