Course 21
This course is an introduction to Indonesian cuisine focused on Sate Ayam, the famous Indonesian grilled chicken skewers served with peanut sauce.
Chapters
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Composition: Sate Ayam
Indonesian grilled chicken skewers with peanut sauce
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.
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.
Recipe: Sate Ayam
Indonesian grilled chicken skewers
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.
Recipe: Indonesian Peanut Sauce
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.
Recipe: Roasted Kecap-Manis Brussels Sprouts
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.
Recipe: Steamed Jasmine White Rice
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.
Recipe: Sambal
Indonesian hot chili paste
Composition notes: Sate Ayam
