"Recipes from the Chef's Kitchen"
Culinary Arts Center
(Falls Church Campus)
7777 Leesburg Pike
Falls Church, Virginia
Ricardo Willis - Chef
Chicken Satay &
Indonesian Fried Rice (Nasi Goreng)
The Chicken Satay
lb. boneless or thigh
of the Chicken
2) Bamboo Skewers, soaked in Water
tbs. Soy Sauce
2) 1 Garlic clove - finely minced
3) 1/2 tsp. finely grated fresh Ginger
4) 1/2 tsp. Rice Vinegar,
5) 2 tsp. Brown Palm Sugar
6) 1 tbs. Peanut Butter
7) 1/2 tsp. Sesame Oil
1) 1/2 cup dry roasted Peanuts - chopped
cup sliced Scallions
cup julienne Carrots
cup crispy Shallots
tbs. Cilantro (rough chop)
a large bowl, combine all the the marinade ingredients and set aside.
2) Slice the chicken into bite sized, chunks. Add the chicken to the marinade
mix well. Refrigerate 1 hour or for up to overnight.
3) When ready to cook, preheat the grill - high heat on one side and low heat
4) Thread the chicken onto the bamboo skewers, keeping the
chicken as flat as you
can so that they cook evenly.
5) Grill the chicken skewers,
starting on the high heat side for 4 minutes each side.
6) The move the skewers to
the low heat side, cover and finish cooking, about 1-3 minutes
more, depending on
the thickness of your chicken.
7) Serve with desired garnishes.
The Indonesian Fried Rice
1) 1 tsp. dried Shrimp Paste
2) 1 tbs. Dark Brown Sugar
3) 2 Shallots - roughly chopped
4) 2 cloves Garlic - minced
5) 2 Red or Green Chilies - stemmed, seeded, and roughly chopped
6) ¼ cup Peanut Oil
7) 4 Eggs
8) Kosher Salt to taste
9) 5 cups cooked White Rice
10) 1/2 cup fresh or frozen Peas
11) 4½ tsp. Kecap Manis (Sweet Soy Sauce)
12) 2 tbs. Water
1) Toast the shrimp paste until toasted and
fragrant, about 2 minutes. Then allow to cool.
2) Transfer to a small food processor with sugar,
shallots, garlic, chilies, and 2 tbs. water;
purée until smooth. This is the flavoring paste. Set aside.
3) Heat the peanut oil in a 12″ skillet over medium-high heat.
4) Return skillet to
medium heat and add flavoring paste; cook, stirring, until fragrant, about
5) Increase heat to high; add rice, breaking up clumps, and cook,
stirring, until heated
through, 6 to 8 minutes. Add the salt to taste.
6) Add soy sauce, and cook,
stirring, until evenly combined, about 30 seconds more.
7) Transfer cooked rice to
a serving platter; set aside.
8) Add eggs, quickly making an omelet, folding onto
a cutting board. Slice the egg into
strips and place on top of the fried rice.
Summer in Bali (Cocktail)
1) 2 oz.
2) 2 oz.
tbs. toasted Coconut
4) 2 Lime wedges
tsp. Cilantro (sprigs)
6) 2 Strawberries - quartered
1) Lightly toast the coconut and reserve to the side.
2) Combine the southern comfort, pineapple juice, and the juice
of the one lime wedge
in a shaker or tall glass.
3) Shake vigorously or pass from glass to glass a couple of
4) In a highball glass add the quartered strawberries, a few
sprigs of cilantro.
5) Garnish with lime shavings and toasted coconut