1. Cut chicken thigh into small cubes
2. Blend all the marinade ingredients in a food processor
3. Marinade the chicken cubes overnight in the fridge
4. Skewer the chicken meat on a satay stick or grill them directly over a grill
5. Crush the peanuts by running them briefly in a food processor
6. Fry the chilli power, garlic, shallot, galangal, lemon grass and olive oil in a pan for 4 minutes
7. Add the peanuts, peanut butter and water in a pot and bring to boil
8. Season the peanut sauce with salt and kecap manis.
9. Sauté the risotto rice with olive oil in a pan for 3 minutes
10. Add in diced onions and continue cooking for another 3 minutes
11. Add in vegetable stock and lower heat to a simmer
12. Simmer until most of the stock is evaporated.
13. Stir in peanut sauce and parmesan cheese.
14. Transfer risotto onto a tray and allow to cool in the fridge.
15. Once set, cut the risotto to desired shape and size.
16. Pan fry the risotto cake till lightly brown pior to serving.
17. Toss cucumber and red onion together to make the salad.
18. Toss cucumber and red onion together to make the salad.
Recipe by Chef Clement
