300 g boneless chicken thighs
300 g boneless chicken breasts
50 g chicken fat
20 g diced lemongrass
20 g minced garlic
30 g shallots, diced
4 cm ginger
5 pcs red spurr chilies
1 tsp chili powder
2 tsp turmeric powder
1 tsp black pepper powder
1 tsp coriander powder
1 tsp fennel powder
200 ml palm oil
3 stalks lemongrass, cleaned and halved
4 ice cubes
Wing Beans & Toasted Coconut Salad (Kerabu Urap)
50 ml cooking oil
150 g young wing beans, thinly sliced
100 g ready to use kerisik
15 g dried chili paste
50 g long beans, diced
80 g onion, sliced
30 g fresh chilies (red & green)
8 g gula Melaka
Salt
Spicy Peanut Sauce (Bumbu Pecal)
250 g peanuts, roasted and de-skinned
60 g peanut oil
3 cloves garlic
10 g shallots
5 g cekur (Kaempferia Galanga)
15 g gula Melaka
5 pcs red chili padi
5 pcs large red chilies
2 g salt
50 g peanut oil
Assembly
6 pieces of lemongrass chicken satay
3 portions of wing beans & toasted coconut salad
3 tbsp of spicy peanut sauce
60 ml hot boiling water
Garnish
1 tsp of ABC kecap manis
few slices of cucumer and green leaves