Coming to you is another travel inspired, globe trotting recipe immersed with Balinese culture and flavors! My recent trip to Bali this January was filled with a lot of culinary experiences, which included cafes to hidden gem restaurants! I once again had to reminisce back on every meal I loved and decipher which I wanted to bring to your plate. This, as you can imagine, was down right impossible! To choose from all the goodness Bali had to offer was certainly tough! But my mind kept going back to my first dinner on the East coast of Bali, a simple Chicken Satay, AKA, Sate Lilit Ayam. So that’s what it came down too, a beautiful way to share food and fill your belly is my version of a Balinese Satay Chicken & Coconut Peanut Sauce.
Bali has an intriguing combination of historical culinary influences, the cuisine consists of traditional Indonesian flavours, combined with Chinese and Indian flares. It is so apparent in the popular rice & curry dishes you can find in traditional restaurants. This stunning island is also populated with plenty of cafes and restaurants catered towards tourists. Some offer foreign flavours, some have poorly executed bland Balinese food, while others have beautifully melded new age modernized dishes with old school Balinese flavours which created magic.
The coffee industry in Bali has always been booming but cafes are bringing their robust beans to the next level. We loved taste testing every cup of java and cafe hopping! Beware of the coffee plantation tours and insane prices at the end of them. They boast their Luwak coffee (an animal which eats the coffee bean, then poops it out, yes poops it out!) It is quite the delicacy, but most of the Luwak beans we found out were fake and extremely over priced. These tours were an immersion into their coffee culture, but with caged up Luwak’s and insane prices in their boutiques, we had better luck buying real sumptuous coffee at Seniman Coffee in UBUD.
Our typical daily meals were starting the days with a cup of delectable floral coffee, fresh & sweet tropical fruit or bright smoothie bowls. After much exploring, snorkelling, monkey forests, temples, bike riding, waterfalls and rice fields, we would be famished. Lunch usually consisted of satays, fried rice, fresh coconut curries, laska soups, veggie bowls while sipping on fresh coconut water or lassi smoothies. Dinner was usually lighter with some grilled fish, veggie slaws, more fresh fruit and our favorite dessert, sticky rice pudding to end the day perfectly!
Now that you’ve gotten a glimpse of Balinese food, I’m so thrilled to bring you my take on satay! My Balinese Satay Chicken & Coconut Peanut Sauce is perfect for sharing and bringing together those you love. Full of savoury spices with a rich peanut sauce to mop up with perfectly grilled chicken satay. Time to get the grill going again as summer nears again, although I BBQ in the snow, as most Canadians do, hehe! Alright, here is the recipe!
Here is your shopping list:
15-20 Bamboo skewers – soaked
For the Chicken Marinade:
2 garlic cloves crushed
2 chicken breasts – cut into long thin slices
1/2 tsp turmeric
1/2 tsp fresh ginger (or dried)
1/2 tsp cumin
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp chili powder
2 tbsp tamarind (gluten free) or soy sauce
1 tsp shredded unsweetened coconut
For the Peanut Sauce:
3 tbsp peanut butter
2 tbsp roasted peanuts
1 garlic clove
2 tbsp tamari
1/2 tbsp lime juice
1/2 tsp sesame oil
1/3 cup coconut milk
1 red chili finely diced
2 tsp honey (I used Drizzle’s Turmeric Honey)
1 tbsp shredded unsweetened coconut
Get your bamboo skewers soaking in water to avoid them burning on the grill.
Start by cutting your chicken breasts into long thin strips, thick enough to thread onto your bamboo skewer lengthwise.
Add all your marinade ingredients into a food processor or I pulled out my mortar and pestle and got smashing! Blend until marinade smooth and pour over chicken strips in a bowl, allow them to marinade as you make the peanut sauce.
For the peanut sauce heat your sesame oil over medium low heat, then add peanuts, garlic, chili’s and coconut, stir and heat for 3-5 minutes. Once fragrant, add your tamari, peanut butter, honey and coconut milk, stir and heat for another 5 minutes, add lime juice to finish. Pour into a bowl and allow to cool.
Next, take your soaked bamboo sticks and thread your chicken on, weave the stick through a couple times. Heat grill to 400 degrees, make sure your grill is oiled and put your chicken sticks on, cook approximately 5 minutes per side, flip and cook another 4-5 minutes or until done.
Pile up your chicken satay sticks, you can toss some cilantro and green onion on them and have your peanut sauce ready for dipping. My Balinese Chicken Satay with Peanut Coconut Sauce makes an amazing appetizer and great for social finger food! Get ready to be transported to Bali!
I cannot wait for you guys to try these little chicken sticks of DELICIOUSNESS! I love hearing from you guys and thank you for your continued following and support, it’s beautifully overwhelming, XOXO.