Transport yourself to Southeast Asia and experience the flavors this recipe brings to the table. Hints of sweet and savory from the marinade and peanut dipping sauce make boneless turkey thighs turkey the star of the plate.
JAVANESE TURKEY SATAY
2 lbs Boneless turkey thighs (cut into 1" cubes)
1 c Sweet soy sauce
1 Tbsp Ground coriander
1/2 tsp Black pepper
1 tsp Salt
1 Tbsp Lime juice
2 Shallots (minced)
6 Garlic cloves
1 c Jasmine rice
1/2 can Coconut milk
1/2 stalk Lemongrass cut into 2-inch pieces and bruised
1/4 inch Galangal root (or ginger root) peeled and cut into chunks
3/4 c Water
1/2 tsp Salt
3 Fresh bay leaves
SPICY PEANUT SAUCE
5 1/2 Tbsp Vegetable oil
1 1/3 c Blanched peanuts
1/4 c Garlic (minced)
1 shallot (minced)
1 Thai chili
1/3-inch piece Galangal root (or ginger root) (finely minced)
1 Kaffir lime leaf (finely minced)
1/2 c Sweet soy sauce
1 1/2 Tbsp Fresh lime juice
1 Tbsp Coriander (ground)
1/3 tsp Salt
3/4 c Water
2 tsp Brown sugar
1 1/2 Ib. Ong choy
1 Tbsp Vegetable oil
1 tsp Sesame seeds
5 Garlic cloves
1 Thai chili minced
1 tsp Black pepper
2 tsp Soy sauce
JAVANESE TURKEY SATAY:
Cut the turkey into cubes and skewer them with bamboo skewers.
Mix the remaining ingredients in a bowl.
Spray the grill with non-stick spray and place the skewers on the grill. Season with salt. Spoon the sweet soy mixture on each skewer.
After a few minutes turn the skewers and spoon more of the mixture onto the skewers. Repeat this process of turning and spooning until the turkey is cooked through and the temperature reaches 165 degrees F on a meat thermometer.
Rinse the jasmine rice in a strainer under cold water until the water runs clear.
Place the jasmine rice in a double boiler/steamer, cover and steam for 15 minutes.
The rice will be whiter in color but only partially cooked at this point.
In another pot bring all of the other ingredients to a boil; gently stir in the partially cooked rice.
Cover the pot, shut off the heat and let sit for 10 minutes or until the coconut milk has been absorbed.
Now return the rice to the steamer, and continue steaming until the rice is fully cooked. This will take about 10-15 minutes. Pick out the bay leaves, galangal, and lemongrass.
SPICY PEANUT SAUCE:
Heat the oil in a large sauté pan over medium heat. When the oil is hot add the blanched peanuts.
Stir the peanuts continuously until golden brown, then remove the peanuts with a slotted spoon and put aside.
Add the shallots, garlic, galangal, and Thai chili to the hot oil and sauté until tender.
Put the peanuts, shallots, garlic, galangal, and Thai chili in a food processor and process until it is pasty.
Add the lime leaves, sweet soy, lime juice, coriander, salt, and brown sugar.
Add water to thin it out into a thick sauce consistency. Adjust seasoning to taste.
Trim the ends of the choy. Wash under cold water.
Heat the vegetable oil and sesame oil in a large sauté pan or roundeau.
Add the garlic and chili to the pan and sauté until the garlic starts to brown.
Add the choy to the pan and stir fry until the stems start to get tender. Add the soy sauce and black pepper.
Serve turkey skewers over coconut rice and choy along with spicy peanut dipping sauce on the side.