Molecular Gastronomy Satay

Ingredients

While the original Indonesian satay is typically skewered and grilled, our molecular gastronomy version focuses on deconstructing the dish and presenting it in a new and exciting way. We use cutting-edge techniques to manipulate ingredients and textures, resulting in a visually striking and avant-garde interpretation of the traditional satay. We alse have the original recipe for Satay, so you can check it out.

• 200g (7 oz) chicken breast, sous vide 200g (7 oz) chicken breast, sous vide
• 50g (1.8 oz) peanut butter powder 50g (1.8 oz) peanut butter powder
• 20g (0.7 oz) soy sauce caviar 20g (0.7 oz) soy sauce caviar
• 10g (0.35 oz) lemongrass foam 10g (0.35 oz) lemongrass foam
• 5g (0.18 oz) ginger gel 5g (0.18 oz) ginger gel
• 5g (0.18 oz) chili oil pearls 5g (0.18 oz) chili oil pearls
• 2g (0.07 oz) coriander microgreens 2g (0.07 oz) coriander microgreens

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 15g, 5g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Sous vide the chicken breast at 65°C (149°F) for 1 hour until tender and juicy.
2. 2.
   Once cooked, slice the chicken breast into thin strips.
3. 3.
   Prepare the peanut butter powder by dehydrating peanut butter and grinding it into a fine powder.
4. 4.
   Using a molecular gastronomy technique, create soy sauce caviar by dropping small droplets of soy sauce into a calcium chloride bath.
5. 5.
   Prepare the lemongrass foam by blending lemongrass with water and straining the mixture. Add soy lecithin and use a handheld blender to create a foam.
6. 6.
   Create ginger gel by blending ginger with water, straining, and adding agar-agar. Allow the mixture to set in the refrigerator before cutting into small cubes.
7. 7.
   Make chili oil pearls by mixing chili oil with sodium alginate and dropping small droplets into a calcium chloride bath.
8. 8.
   Assemble the dish by arranging the chicken strips on a plate. Sprinkle peanut butter powder over the chicken. Add dollops of lemongrass foam, ginger gel cubes, and chili oil pearls. Garnish with coriander microgreens.

Treat your ingredients with care...

• Chicken breast — Ensure the chicken breast is properly cooked and tender by using a sous vide technique.
• Peanut butter powder — Dehydrate the peanut butter thoroughly to achieve a fine powder consistency.
• Soy sauce caviar — Use a dropper to create small droplets of soy sauce and carefully drop them into the calcium chloride bath to form caviar-like spheres.
• Lemongrass foam — Strain the lemongrass mixture well to remove any fibrous pieces before adding soy lecithin to create a stable foam.
• Ginger gel — Allow the ginger mixture to set completely in the refrigerator before cutting it into small cubes for a firm gel texture.

Tips & Tricks

• Experiment with different flavors for the foam, such as lemongrass and lime or ginger and orange, to add complexity to the dish.
• Use a syringe to create precise drops for the soy sauce caviar and chili oil pearls.
• Garnish the plate with edible flowers or microgreens to enhance the visual appeal of the dish.
• Serve the satay with a side of molecular gastronomy-inspired dipping sauces, such as balsamic vinegar pearls or truffle-infused mayonnaise.
• Have fun with presentation by using unique serving vessels or plating techniques to further elevate the dining experience.

Serving advice

Serve the Molecular Gastronomy Satay as an appetizer or as part of a tasting menu. Encourage guests to explore the different elements of the dish by combining flavors and textures. Provide small spoons or forks for easy sampling.

Presentation advice

Create an artistic presentation by arranging the chicken strips in a linear pattern on the plate. Place the foam, gel cubes, and pearls strategically around the plate, creating a visually appealing composition. Garnish with coriander microgreens for a pop of color.