Spa Cuisine Of Indonesia

Chicken Satay:
Serves 4; 186 Calories per serving; Protein 34g; Carbohydrates 2g; Fat 4g

Ingredients: 4 pcs Chicken breasts, halved;
Marinade: 1 tbsp soy sauce; 1/4 cup water; 1 tsp sugar; 1 tbsp lime juice; 1/2 clove garlic; 1/2 tsp curry powder; a pinch red pepper flakes;
Peanut Sauce: 1 tbsp peanut butter; 1 tbsp lemon juice; 1/4 tsp coconut extract; 1/4 tsp garlic; 6 tbsp soy milk; 1 tsp red pepper flakes; 1 tbsp corn starch;
Garnish: 2 tsp lemon zest grated.
Preparation: Combine all the ingredients for the marinade and blend until smooth. Debone the chicken and remove the skin. Cut each piece into 3 strips lengthwise and thread each strip on a skewer. Place the skewer in a shallow baking dish and pour the marinade over. Cover and refrigerate for 8 hours or overnight. Except for the red pepper flakes, blend all the ingredients for the peanut sauce. Stir in the red pepper flakes and set aside. Prepare the grill (or preheat the broiler if you are using one). Place the skewers of marinated chicken on the hot grill (or under the preheated broiler). Turn the skewers pnce in a while to ensure the chicken is evenly cooked. To serve place 3 skewers on each plate. Spoon 2 tbsp of peanut sauce on the side and garnish with lemon zest.

East Javanese Chicken Soup:
Serves 4; 138 Calories per serving; Protein 11.5g; Carbohydrates 8.7g; Fat 6.5g

Ingredients:
Soup: 3/8oz / 10g garlic; 1/8oz/ 5g ginger; 1/8oz / 5g turmeric root, peeled; 4oz / 120g chicken meat; 3 tsp vegetable oil; a pinch shrimp paste; 1 1/3 cups chicken stock; 1 1/2 cups non-fat milk; salt to taste; ground white pepper to taste;
Garnish: 1 1/2oz / 40g dried glass noodle, soaked in warm water for 20 min; 3/8oz / 10g sour finfer carambolas, sliced thinly; 3 tsp shallots peeled sliced thinly deep-fried;
Preparation:
Soup: Dice the garlic, ginger, turmeric root and chicken meat. Heat the vegetable oil in a shallow stockpot. Add the diced garlic, ginger and turmeric root and saute for 2 min. Stir in the shrimp paste and continue to saute for approximately 2 min or until the paste has been thoroughly mixed in. Add chicken stock and non-fat milk gradually, stirring frequently. Season sparingly with salt and pepper. Bring the soup to the boil, then lower the heat. Let the soup simmer for 20 min and continue to stir to prevent the milk from setting. Remove from heat.
Garnish: Arrange the glass noodles, sour finger carambola slices and fried shallots in individual soup plates. To serve, ladle in the soup.