Start with the satay
- Cut the lemongrass into slices. Cut or crush the garlic cloves small. Peel and grate the ginger. Grate the lime and squeeze the juice. Finely chop the red pepper.
- In a bowl, mix together the spices, garlic, ginger, lemongrass, red pepper and the fish sauce, brown sugar and oil. Cut the chicken breast into thin strips and in a bowl, mix the chicken with the marinade. Leave to marinate for at least 1 hour. The longer, the better.
- Put the satay sticks in water so they don't burn in the pan.
- Sweet-and-sour pepper-cucumber salad
- In a pan, mix the sugar with the white wine vinegar and water and put on the heat. Simmer until the sugar has melted and the mixture has thickened slightly.
- In the meantime, cut the cucumber into half slices. Remove the seeds from the pointed peppers and cut the flesh into rings. Place in a large bowl.
- Pour the sugar mixture over the vegetables. Mix together and leave to stand.
- Slice or crush the clove of garlic. Then mix the garlic with the soy sauce, soy sauce, peanut butter, milk and lime juice in a small bowl to make a dipping sauce.
- Wash the rice. Then mix in a pan with the coconut milk and enough water until the rice is 1 finger cup under water.
- Tie the pandan strands in a knot and place in the rice. Also place the cinnamon stick and anise star in the rice. Cook the rice according to the instructions on the packet until done.
Finishing the satay
- Thread the chicken breast onto satay sticks. Heat a (grill) pan on high heat. Then fry the satay sticks until brown and cooked through.
- Divide the rice, sweet and sour salad and satay among four plates. Serve the peanut sauce alongside and garnish with fresh coriander and lime wedges.