Course: Sate Ayam

Course 21

In this course, we focus on the finest cut of high-quality bison or beef. We explain the cultural background of this composition, discuss bison and beef in detail, and provide recipes.

Chapters

The chapters marked as FREE are available without subscription.

1

Free ☆

Composition: Sate Ayam

Indonesian grilled chicken skewers with peanut sauce

2

Ingredient: Premium chicken

In this chapter, we explain why pasture-raised heirloom chicken tastes much better than regular chicken. We show how we make different chicken parts and eggs shine in Fivemile Hill cuisine and how we elevate chicken to the level of a fine meat.

3

Ingredient: Kecap manis (Indonesian sweet soy sauce)

In this chapter, we describe what kecap manis is and how we use it in Fivemile Hill cuisine.

4

Recipe: Sate Ayam

Indonesian grilled chicken skewers

5

Ingredient: Combava (makrut lime)

In this chapter, we describe what combava is and the ways in which we make it shine in Fivemile Hill cuisine.

6

Recipe: Indonesian Peanut Sauce

7

Ingredient family: Green vegetables cooked indoors

In this chapter, we focus on green vegetables cooked indoors (not over wood fire) and explain how different vegetables need different cooking methods to be most delicious.

8

Recipe: Roasted Kecap-Manis Brussels Sprouts

9

Ingredient family: Rice

In this chapter, we explore the world of rice beyond basic white rice. We explain how to select high-quality rice and to make different types of rice shine in delicious culinary compositions.

10

Recipe: Steamed Jasmine White Rice

11

Ingredient family: Peppers and chilis

In this chapter, we present peppers and chilis of different colors, sizes, and hotness levels, and explain how we make each of them shine in Fivemile Hill cuisine.

12

Recipe: Sambal

Indonesian hot chili paste

13