"Recipes from the Chef's Kitchen"

Show 901

Stratford University
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

The Chicken:   
1)    1 lb. boneless or thigh of the Chicken
2)    Bamboo Skewers, soaked in Water
The Marinade:
1)   1 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

The Garnish:
1)   1/2 cup dry roasted Peanuts - chopped
2)   1/4 cup sliced Scallions
3)   1/4 cup julienne Carrots 
4)   1/8 cup crispy Shallots 
5)   2 tbs. Cilantro (rough chop)

1)    In 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 and
        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 on the
        other side.
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
       3 minutes.
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. Southern Comfort
2)   2 oz. Pineapple Juice
3)   ½ tbs. toasted Coconut
4)   2 Lime wedges
5)   ½ 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 times
4)   In a highball glass add the quartered strawberries, a few sprigs of cilantro.
5)   Garnish with lime shavings and toasted coconut

Good Eating!!!