- 3cm galangal
- 1cm tumeric
- 5 small red onions
- 8 cloves garlic
- 3 macadamia nuts
- 5 small red chillies
- 1/2 tsp shrimp paste
- 1/2 tsp salt
- 1 tsp ground coriander
- 1 tsp black peppercorns
- 1 tsp cloves
- 1/2 tsp nutmeg
- Minced chicken
- 1/2 cup grated coconut
- 2 tbsp palm sugar
- 1 tbsp lime juice
- 2 lemongrass sticks
- Peanut butter
- Soy sauce
- Coconut cream
- 1 cup Tilda Fragrant Jasmine rice
- 2 cups of water
- 100g Tilda Arborio rice
- 400g water
For the Chicken Satay - Prepare spice mix – 3cm galangal, 1cm turmeric, 5 small red onions, 8 cloves garlic, 3 macadamia nuts, 5 small red chillies, ½ tsp shrimp paste, ½ tsp salt, 1tsp ground coriander, 1 tsp black peppercorns, 1tsp cloves, ½ tsp nutmeg, blend together well in pestle and mortar into a paste.
Combine minced chicken with spice mix and ½ cup grated coconut, 2tbsp palm sugar and 1tbsp lime juice, wrap around lemongrass to form skewers.
Grill over charcoal for 5-6 minutes, turning frequently.
For the Satay Sauce - Heat saucepan, sauté shallots, chilli, ginger and garlic for 2-3 mins.
Add peanut butter and stir. Add tamarind and soy sauce, stir well. Pour in the coconut cream and water, stir for 3-4 mins or until the peanut butter has been incorporated well.
Simmer the mix on a low heat for approx. 1-2 mins.
For the Lonton - Rinse 1 cup of jasmine rice in several changes of water, drain well.
Transfer to rice cooker, add 2 cups of water and cook for 20 mins.
Slice cucumber into thin slices, place into a small ring, place the cooked rice into the ring and press firmly, place into the fridge to chill.
For the Pickled cucumber - Dice the cucumber into brunoise, sprinkle with salt, toss well and leave to stand for approx. 20 mins.
Dissolve sugar in vinegar and water by warming slightly, then leave to cool.
Drain off liquid and wash off salt from cucumber, cover with the vinegar solution, cover and chill in the fridge until required.
For the Rice cracker - Place 100g of Tilda Arborio rice in a pan with 400g of water and cook until tender and almost falling apart.
Blend with remaining water into a fine puree.
Spread the rice onto 1-1.5mm thick silpats, place into a dehydrator at 50oC.
Deep fry at 190oC, drain and season.