Island sizzle - includes related articles - native dishes/recipes of Bali

Sunset, June, 1999 by Linda Lau Anusasananan

MAKES: About 1 cup

Per tablespoon: 42 cal. 52% (22 cal.) from fat; 0.8 g protein; 2.4 g fat (0,3 g sat.); 5 g carbo (0.3 g fiber); 7.3 mg sodium; 0 mg chol.

Minced Chicken Satay

PREP AND COOK TIME: About 30 minutes NOTES: Instead of spice paste, you can use 1/4 cup purchased Thai red curry paste mixed with 2 tablespoons water. And instead of fresh lemon grass stalks, you can mold chicken around 20 to 24 thin wood or metal skewers; if using wood, soak in water at least 30 minutes just before using. Up to 1 day ahead, shape satay, wrap airtight, and chill.

MAKES: 10 to 12 servings

3/4 cup dried sweetened flaked coconut

1 to 1 1/2 teaspoons sliced fresh Thai or serrano chilies

1/2 cup spice paste (recipe precedes)

1 teaspoon salt

1/2 teaspoon pepper

1 1/4 pounds ground chicken or turkey

10 to 12 stalks (about 12 in.) fresh lemon grass

1. In a food processor, whirl coconut, chilies, and 2 tablespoons hot water until finely ground.

2. Add spice paste, salt, pepper, and chicken; whirl until well mixed.

3. Trim root ends from lemon grass. Trim tops to make stalks 6 to 8 inches long. Remove coarse outer leaves.

4. Dipping hands in cool water often to reduce sticking, mound about cup chicken mixture around thick end of each lemon grass stalk (or 2 tablespoons on one end of each soaked wood skewer). Gently squeeze chicken mixture around each stalk (or skewer) into a 4-inch log. Place chicken sticks in a single layer in a flat pan.

5. Lay chicken satay on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning as needed to brown evenly, 5 to 6 minutes. Serve hot or at room temperature.

Per serving: 123 cal., 54% (66 cal.) from fat; 9 g protein; 7.3 g fat (2.6 g sat.); 5.5 g carbo (0.5 g fiber); 249 mg sodium; 39 mg chol.

Shrimp Satay

PREP AND COOK TIME: ABout 20 minutes NOTES: Instead of spice paste, you can use 1/4 cup prepared Thai red curry paste. You will need about 24 thin wood or metal skewers; if using wood skewers, soak them in water at least 30 minutes just before using. Up to 1 day ahead, coat shrimp with spice mixture and thread onto skewers; wrap airtight and chill.

MAKES: 10 to 12 servings

1/4 cup spice paste (recipe, page 107)

2 tablespoons tomato paste

2 tablespoons lemon juice

1 1/2 pounds (21 to 25 per lb.) frozen shelled, deveined shrimp, thawed, rinsed, and drained

1. Mix spice paste, tomato paste, and lemon juice. Coat shrimp with mixture.

2. Lay 2 or 3 shrimp flat, parallel to each other, and run 2 skewers about 1 inch apart through center of shrimp (see photo, page 106). Repeat to skewer remaining shrimp.

3. Lay shrimp on a lightly oiled grill over hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds). Cook, turning occasionally, until shrimp are opaque but moist-looking in center of thickest part (cut to test), 5 to 6 minutes. Serve hot or at room temperature.

Per serving: 77 cal., 21% (16 cal.) from fat; 12 g protein; 1.8 g fat (0.3 g sat.); 2.8 g carbo (0.2 g fiber); 109 mg sodium; 86 mg chol.