Entree: Indonesia – Lombok – Sate Bulayak (Grilled spiced chicken skewers served with compressed coconut rice wrapped in banana leaf and spicy peanut sauce)

Serving Size: 4

Approximate Time

Prep 1 hr

Cook 15 min

Additional 30 min

Total 1 hr 15 min

Ingredients

- 6 boneless chicken thighs, approx. 1 1/2 lb (680 g), trimmed and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) kecap manis (Indonesian sweet soy sauce)
- 2 tbsp (30 ml) vegetable oil
- 3 cloves garlic, minced
- 3 shallots, minced
- 1 tsp (5 g) ground coriander
- 1 tsp (2 g) ground turmeric
- 1 tsp (5 g) kosher salt
- 1 tbsp (15 g) palm sugar or brown sugar
- 1 tbsp (15 ml) tamarind water (made from 1 tsp tamarind paste diluted)
- Bamboo skewers for grilling
- Banana leaves for wrapping bulayak (optional)
- 2 cups (360 g) jasmine rice, rinsed
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water
- 1/2 tsp (2 g) salt (for rice)
- 1/2 cup (70 g) roasted unsalted peanuts
- 1/3 cup (80 ml) water or reserved peanut-soaking liquid
- 1 tbsp (15 ml) kecap manis (for peanut sauce)
- 1 tbsp (15 ml) tamarind water (for peanut sauce)
- 1-2 tbsp (15-30 g) palm sugar, to taste (for peanut sauce)
- 1-2 bird’s eye chilies, finely chopped (or 1 small red chili), to taste
- 2 tbsp (30 ml) vegetable oil (for sauce)
- Lime wedges for serving

Instructions

1. Prepare the bulayak and marinate the chicken: in a bowl combine kecap manis, vegetable oil, minced garlic, minced shallots, ground coriander, turmeric, salt, palm sugar, and tamarind water; add chicken pieces, toss to coat, and marinate at least 30 minutes or up to 4 hours in the refrigerator. Meanwhile rinse rice until water runs clear, then combine rice, coconut milk, water, and 1/2 tsp salt in a saucepan; bring to a gentle simmer, cover, and cook on low 15–18 minutes until liquid is absorbed; let rest 10 minutes, then press warm rice onto a banana leaf, roll or fold to form a compact log (bulayak) and steam or wrap tightly and keep warm for 20–30 minutes to set.
2. Make the peanut sauce and grill the satay: pulse roasted peanuts with 1/3 cup water in a food processor until coarse-smooth; heat 2 tbsp oil in a small pan, add chopped chilies, then stir in peanut purée, 1 tbsp kecap manis, 1 tbsp tamarind water, and palm sugar; simmer gently 4–6 minutes, adjust seasoning with salt, sugar, or more kecap manis and thin with water to desired consistency. Thread marinated chicken onto soaked bamboo skewers and grill over medium-high heat 3–4 minutes per side until charred at edges and cooked through, basting once with leftover marinade; serve skewers with slices of bulayak, peanut sauce, sambal or extra chilies, and lime wedges.