Fragrant Coconut Rice with Satay Chicken, Pickled Cucumber and FlatbreadRecipe submitted by SunRice Coly Cookoff contestant Lundy Rowan
INGREDIENTS:
Satay Sauce:
Pickled Cucumber:
Soy Dressing:
Fragrant Coconut Rice:
Chicken:
Flatbreads:
METHOD:
For Satay Sauce:
In a small food processor, place coriander (stalks and all) along with the red chilli, garlic, peanut butter, ginger, a lug of soy sauce, zest of both limes and the juice of one, and a splash of water. Whizz until it is a spoonable consistency. Season to taste. Then put the satay in to a nice bowl and drizzle with some extra virgin olive oil.
For Pickled Cucumber:
Place the white vinegar, sugar chopped coriander stems, 1/2 red chilli and 2 tablespoons water in a small saucepan and set over medium heat until the flavours have combined, about 5 minutes. Remove from heat and set aside tp cool. Place the cucumber, remaining chilli coriander leaves, mint leaves and ginger in a bowl. Add the cooled dressing, toss to combine and set aside in the fridge.
For Soy Dressing:
Place all the ingredients for the soy dressing and 3 tablespoons water in a small saucepan and place over medium heat. Bring to a boil, reduce heat and allow to simmer until reduced by 1/3, about 5 minutes. Remove from heat and set aside.
For Flatbreads:
Combine flour, a good glug of olive oil, pinch of salt and tepid water in a bowl. Mix and knead until the dough comes together. Once it has formed a nice ball, let it rest for 10 minutes Divide into 4 even pieces and roll out. Heat a non-stick pan and quickly fry off the flatbreads. They are done when they are browned and start to bubble on each side.
For Fragrant Coconut Rice:
Place rice, coconut milk, water, kaffir lime leaves, cardamom pods and salt in a saucepan. Cover with lid and bring to the boil. Cook covered for 10 minutes or until nearly all the liquid has evaporated. Turn off heat, keep covered, and let the rice rest until ready to use.This is known as the absorption method and should lead to lovely fluffy rice.
For Chicken:
Cut chicken into long thick strips and place in a bowl. Drizzle with extra virgin olive oil and season with pink Himalayan salt and freshly ground black pepper. Heat a non-stick pan and fry the chicken. Cook until browned on each side (usually about 3-4 minutes) and once finished, place a cover over the pan and let the chicken rest until ready to use.
To Serve:
On a nice wooden board, place chicken pieces stacked up. Squeeze with a small wedge of lime and serve another wedge next to it. Place a good serving of rice into an oiled bowl and turn out onto the platter, garnish with a sprig of coriander. Place bowl of satay sauce on the board along with the lovely mound of the dressed relish. Serve flatbreads torn up alongside - garnish with extra coriander and lime wedges and perhaps some lettuce.
INGREDIENTS:
Satay Sauce:
- 1/2 bunch fresh coriander
- 1 fresh red birds eye chilli (stalk removed)
- 1/2 garlic clove
- 3 heaped Tbsp peanut butter
- Soy sauce
- 2cm piece ginger
- 2 limes, zested and juiced
- Extra Virgin Olive Oil
- Pink Himalayan Salt and Black Pepper
Pickled Cucumber:
- 1 cup white vinegar
- 4 Tbsp sugar
- 8 sprigs coriander, leaves picked, stems chopped and reserved
- 4 red birds eye chilli, thinly sliced
- 2 lebanese cucumber sliced 2 mm thick on diagonal
- 4 sprigs mint, leaves picked
- 4 x 2mm pieces ginger, cut into matchsticks
Soy Dressing:
- 2/3 cup Shoyu Sauce (Japanese soy sauce)
- 2/3 cup shaoxing (Chinese) rice wine
- 4 Tbsp sugar
Fragrant Coconut Rice:
- 1 cup SunRice Rice (Jasmine/Basmati)
- 1 cup coconut milk
- 1 cup water
- 2 kaffir lime leaves
- 2 cardamom pods
- 1 pinch salt
Chicken:
- 500g chicken breasts, cut into strips
- Extra Virgin Olive Oil
- 1 Lime
- Pink Himalayan Salt and Black Pepper
Flatbreads:
- 125g plain flour
- Extra Virgin Olive Oil
- Pink pink Himalayan Salt
- 1/4 cup tepid water
METHOD:
For Satay Sauce:
In a small food processor, place coriander (stalks and all) along with the red chilli, garlic, peanut butter, ginger, a lug of soy sauce, zest of both limes and the juice of one, and a splash of water. Whizz until it is a spoonable consistency. Season to taste. Then put the satay in to a nice bowl and drizzle with some extra virgin olive oil.
For Pickled Cucumber:
Place the white vinegar, sugar chopped coriander stems, 1/2 red chilli and 2 tablespoons water in a small saucepan and set over medium heat until the flavours have combined, about 5 minutes. Remove from heat and set aside tp cool. Place the cucumber, remaining chilli coriander leaves, mint leaves and ginger in a bowl. Add the cooled dressing, toss to combine and set aside in the fridge.
For Soy Dressing:
Place all the ingredients for the soy dressing and 3 tablespoons water in a small saucepan and place over medium heat. Bring to a boil, reduce heat and allow to simmer until reduced by 1/3, about 5 minutes. Remove from heat and set aside.
For Flatbreads:
Combine flour, a good glug of olive oil, pinch of salt and tepid water in a bowl. Mix and knead until the dough comes together. Once it has formed a nice ball, let it rest for 10 minutes Divide into 4 even pieces and roll out. Heat a non-stick pan and quickly fry off the flatbreads. They are done when they are browned and start to bubble on each side.
For Fragrant Coconut Rice:
Place rice, coconut milk, water, kaffir lime leaves, cardamom pods and salt in a saucepan. Cover with lid and bring to the boil. Cook covered for 10 minutes or until nearly all the liquid has evaporated. Turn off heat, keep covered, and let the rice rest until ready to use.This is known as the absorption method and should lead to lovely fluffy rice.
For Chicken:
Cut chicken into long thick strips and place in a bowl. Drizzle with extra virgin olive oil and season with pink Himalayan salt and freshly ground black pepper. Heat a non-stick pan and fry the chicken. Cook until browned on each side (usually about 3-4 minutes) and once finished, place a cover over the pan and let the chicken rest until ready to use.
To Serve:
On a nice wooden board, place chicken pieces stacked up. Squeeze with a small wedge of lime and serve another wedge next to it. Place a good serving of rice into an oiled bowl and turn out onto the platter, garnish with a sprig of coriander. Place bowl of satay sauce on the board along with the lovely mound of the dressed relish. Serve flatbreads torn up alongside - garnish with extra coriander and lime wedges and perhaps some lettuce.
