Thai+Indonesian: Chicken Peanut Sate Noodles
Ever since my visit to Bali and my first taste of true Indonesian food, I haven’t stopped hunting for an authentic spot to get my fix of Nasi Goreng, Gado Gado, Mie Tek Tek, and all the other delicious dishes. I finally managed to find one this weekend, an occasion definitely worth celebrating for.
Simpang Asia is a restaurant/market that offers everything from fresh coconut juice and banana leaf wrapped desserts to fried noodles and curries. The downside of this paradise was that the menu consisted of more than 70 items, not including breakfast, drinks or desserts. The stress of needing to recall the names of different dishes I loved and making sure that I picked the “right” foods at the same time was almost too much to bear. Thankfully, all was well and the food was out of this world, transporting me back to the Bali bliss I was longing for.
In the Indonesian culture, family is very important. It’s all about eating together, laughing together, and just spending time catching up with one another. When I looked around the restaurant, all I saw were families enjoying the Saturday together, and of course, bonding over food.
[left] Batagor [right] Nasi Mantep
I was inspired to make a dish combining Indonesian and Thai flavors. The spicy sesame linguine was mixed with a homemade peanut sate sauce, served with Manchego topped chicken breasts and garnished with purple basil.
Chicken Peanut Sate Noodles
- Sate (or Satay) Sauce
- 1 cup dry roasted peanuts, unsalted
- 1/3 cup water
- 2 cloves garlic, minced
- 1/2 tsp soy sauce
- 2 tsp sesame oil
- 2 tbsp brown sugar
- 2 tbsp. fish sauce
- 1/2 tbsp. lime juice
- 1/2 tsp red chili flakes
- 1/3 cup light coconut milk
- Peanut Sate Noodles
- 1lb of spicy sesame linguine (at specialty stores) or regular linguine (if can't find flavored linguine)
- 2 chicken breasts, sliced horizontally for 4 pieces
- 2 tbsp. of grapeseed or other vegetable oil
- 4 slices of manchego or other mild flavored cheese (like mozzarella)
- Salt and pepper, for seasoning
- Purple basil (regular basil works well too)
- Sate sauce (see ingredients above, or store-bought)
- Make sate sauce. Blend all sate ingredients in a blender until smooth. The sauce can also be used as a dip for chicken sate. Omit this step if using store-bought sate sauce. This can be made up to 2 days in advance. Bring to room temperature before using.
- Boil a large pot of water over high heat. Salt generously with kosher salt. Add linguine and cook according to instructions.
- Heat oil in a large skillet over medium high heat. Season chicken pieces with salt and pepper. Make sure chicken is dry and when added to the pan, do not move chicken around until you are ready to flip them. When oil is hot, add chicken and cook until browned on one side (about 3 minutes). Flip and add a cheese slice on each breast and continue to cook until cooked through (about 3 more minutes). Set aside.
- When noodles are cooked to al dente, drain them and mix them gently with sate sauce in a large bowl until well incorporated.
- Serve chicken on top of noodles and garnish with purple basil leaves.
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