• Banner 1
  • Banner 2
  • Banner 3
  • Banner 4
  • Banner 5
  • banner 6
  • banner 7
October 8th, 2012
Written by admin

3899dfe821816fbcb3db3e3b23f81585_M

This dish comes from the beautiful Indonesian island of Bali, where nuts are widely used as a base sauce for sauces and marinades. Serve it with a green salad and hot chili dipping sauce.

INGREDIENTS FOR THE DISH:

  •    4 Chicken Legs
  • Radishes, sliced, to garnish
  • ½ cucumber, sliced, to garnish
  • Chinese cabbage, to serve

INGREDIENTS FOR THE MARINADE:

  • 2 ounces raw cashew or macadamia nuts
  • 2 shallots, or 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 small red chilies, chopped
  • 2-inch piece lemongrass
  • 1 tablespoon tamarind sauce
  • 2 tablespoon dark soy sauce
  • 1 tablespoon Thai fish sauce
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • 1 tablespoon rice or white wine
  • Vinegar

 

Serves 4

 

PREPARATION:
1.    Using a sharp kitchen knife, slash the chicken legs several times through the bone. Chop off the knuckle and discard.

2.    To make the marinade, place the cashew or macadamia nuts in a food processor and grind until fine (or use mortar and pestle to grind them).

3.    Add the chopped shallots or onion, garlic, chilies and lemongrass and blend. Add the remaining marinade ingredients and blend again.

4.    Spread the marinade over the chicken and leave for up to 8 hours in the refrigerator.

5.    Cook the chicken on a medium grill for 25 minutes, basting and turning occasionally.

6.    Garnish with radishes and cucumber and serve on a bed of Chinese cabbage.