One of the most exciting things about travel is the chance to dive into local cuisine. Forget wild animals, we’re talking about mouthwatering spices, exotic produce and some simply fabulous new taste experiences that may just change your life. Unfortunately, as a result, your enthusiasm for those go-to take-out places back home may thereafter waver, because no, you’re not getting authentic anything from Thai Express. But we think this is probably for the best.
Although you still might want to take care with your ordering while overseas, since some cultural delicacies may be a bit too unique for the average Canadian taste preferences (monkey brains, need I say more?), often you can come across some incredible new favourites to add to your culinary rotation back home. As you might have guessed, being Notable’s resident chef, my travel map reads something of a picnic basket spread: spring rolls from Hoi An, Vietnam, spicy daal in Kochin, India, and tiramisu in Venice, Italy.
Well, I’m here to tell you that there is no better way than to learn cooking tips from the locals themselves, something I try to do on every exotic holiday. Local cooking classes are a fantastic way to get a taste of the culture; plus, who needs a keychain when you have a new go-to recipe souvenir? On your next trip, roll up your sleeves, toss on an apron, and maximize that “tasty travel” as only a seasoned YP traveller could. Until then, try out my newest exotic acquisition all the way from beautiful Bali, Indonesia: Balinese-style Chicken Satay Kebabs.
Balinese-style Chicken Satay Kebabs
FOOD TYPE:
Gluten-free, dairy-free
SERVINGS:
Makes 15 kebabs
DIFFICULTY & TOTAL TIME:
Moderate; 1 hour
BEVVY PAIRING:
Coconut water would go quite nicely, and if you’re in the mood for something a bit stronger, go ahead and spike that Vita Coco. You’ve earned it.
FIT CONSCIOUS:
Lean protein, with “healthy fat” from coconut oil. We likey.
INGREDIENTS
1/4 cup satay spice sauce
2 large boneless chicken breasts
2 tablespoons grated coconut, unsweetened
1 tablespoon lime juice
2 teaspoons palm sugar
1 tablespoon coconut oil
1/4 cup green onion, finely chopped
Salt & pepper to taste
Bamboo skewers
Satay Sauce
1/2 teaspoon yellow turmeric
1/2 teaspoon white turmeric (optional)
1/2 teaspoon galangar (optional)
4 large garlic cloves, minced
2 tablespoons ginger, minced
1/3 large red onion, finely chopped
1 spicy thai chili, minced
1 teaspoon lemongrass
2 large tomatoes, finely chopped
1/4 cup green onion, finely chopped
1/2 teaspoon salt
Zest of one lime
1 tablespoon lime juice
1 tablespoon coriander, finely chopped
1 tablespoon coconut oil
DIRECTIONS
Clean and chop all raw ingredients. Heat 1 tablespoon coconut oil in a frying pan over medium heat. Add turmeric, garlic, ginger, onions, chili, lemongrass, tomatoes, and salt. Sauté until soft. Stir in lime zest, lime juice and coriander, remove from heat.
In a small saucepan, carefully fry 1/4 cup green onions on high heat in coconut oil until crispy. Transfer to folded paper towel to remove oil, set aside.
Pulverize chicken breast until it forms a chicken “paté” so to speak (cat food!). Combine chicken, and all other ingredients, mixing by hand.
Cupping small handfuls of the mixture, adhere to bamboo sticks. Grill the skewers until fully cooked, 5-10 minutes. Serve with jasmine rice and daydream of bamboo-thatched huts and bikini weather. Ahhh, yum.
#LYNL | (Live Your Notable Life)
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