Javanese Dinner
Experience the vibrant flavors of Indonesia with this Javanese Dinner, a delightful medley of aromatic Nasi Goreng (fried rice), smoky Sate Ayam (chicken satay), and a fiery homemade Sambal chili sauce. Featuring fragrant jasmine rice, marinated chicken grilled to perfection, and the earthy sweetness of kecap manis (sweet soy sauce), this recipe combines authentic ingredients with simple techniques for an unforgettable meal. The dish is finished with a zesty squeeze of lime and a garnish of crushed peanuts for added texture. Ready in just over an hour, this Javanese feast is perfect for impressing guests or indulging in a flavorful weeknight dinner.
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Recipe Information
Ingredients
- 4 cups Jasmine rice (cooked and cooled)
- 500 grams Chicken breast (cut into 1-inch cubes)
- 4 cloves Garlic cloves (minced)
- 3 Shallots (sliced)
- 6 tablespoons Sweet soy sauce (kecap manis)
- 2 tablespoons Soy sauce
- 1 tablespoon Brown sugar
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 200 ml Coconut milk
- 3 Red chilies (finely chopped)
- 0.33 cup Peanuts (crushed)
- 4 tablespoons Vegetable oil
- 2 Eggs
- 1 Lime (cut into wedges)
- 1 teaspoon Salt
- 10 Wooden skewers (soaked in water for 30 minutes)
Instructions
1. Begin by preparing the Nasi Goreng (fried rice). Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat. Sauté 2 minced garlic cloves and 2 sliced shallots until fragrant.
2. Add the cooked and cooled jasmine rice to the wok, breaking up clumps with a wooden spoon. Stir in 4 tablespoons of sweet soy sauce, 1 tablespoon of soy sauce, and 1 teaspoon of brown sugar. Mix well to coat the rice evenly.
3. Push the rice to one side of the wok and crack 2 eggs into the empty side. Scramble the eggs until fully cooked, then mix them into the rice. Remove from heat and set aside.
4. Prepare the Sate Ayam (chicken satay). In a bowl, combine coconut milk, 2 tablespoons sweet soy sauce, 1 teaspoon ground turmeric, and 1 teaspoon ground coriander. Add the chicken cubes and mix to coat evenly. Marinate for 15 minutes.
5. Thread the marinated chicken onto the soaked wooden skewers, dividing the chicken evenly among the skewers.
6. Heat a grill pan or outdoor grill over medium heat. Brush the pan with 1 tablespoon of vegetable oil. Grill the chicken skewers for 4-5 minutes per side, or until fully cooked and slightly charred. Remove from heat.
7. To make the Sambal (spicy chili sauce), heat 1 tablespoon of vegetable oil in a small saucepan over medium heat. Sauté 1 minced garlic clove, the remaining shallot, and the chopped red chilies until softened.
8. Stir in 2 tablespoons soy sauce, 2 tablespoons sweet soy sauce, the crushed peanuts, and 1 teaspoon of salt. Cook for 2-3 minutes, stirring often. Remove from heat.
9. Serve the Nasi Goreng on each plate, topped with a few skewers of chicken satay. Add a spoonful of sambal on the side and garnish with lime wedges for squeezing over the dish.
Nutrition Facts
Calories |
901 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.3 g | 35% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 1483 mg | 64% | |
| Total Carbohydrate | 109.3 g | 40% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 22.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 113 mg | 9% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
