Explore the exotic flavors of Indonesia


Indonesian cuisine reflects the country’s amazing depth and diversity. With thousands of tropical islands, rich rainforests, abundant oceans and captivating cultures, this exquisite archipelago has developed distinctive dishes that are exotic, aromatic and burst with flavor. Discover two of the recipes that define Indonesia’s culinary heritage with Radisson Blu Bali Uluwatu.

Sate Ayam (Indonesian Grilled Chicken Skewers) 

Marinated Chicken


  • 300g chicken thigh (cubed, 15g per pc)
  • 30g garlic (peeled and minced)
  • 80g sweet soya sauce - kecap manis
  • 20g soya sauce
  • 5g  salt
  • 2g pepper
  • 3g chicken powder
  • 6pcs bamboo skewers


Combine all the ingredients in a bowl and mix together thoroughly. Cover and leave overnight in the chiller. Skewer the marinated chicken pieces. Grill until the meat is thoroughly cooked. Serve the chicken skewers with peanut sauce on the side.

Peanut Sauce:


  • 300g local Balinese peanuts (whole)
  • 20g garlic (peeled and minced)
  • 10g red chili (cut in half, seeds removed)
  • 40g sweet soya sauce - kecap manis
  • 5g salt
  • 2g pepper
  • 50g water


Fry the peanuts, garlic and chili together until the nuts become slightly brown (4-5 mins on a medium heat). Add to a blender and pulse together with water until a paste is formed. Season with salt, pepper and sweet soya sauce (to taste). Bring the mixture to a boil and cook for about 5 mins. Remove from the heat and serve in a bowl.


Ayam Kremes (Fried Chicken with Crispy Spiced Flakes)

Yellow Paste


  • 20pcs shallots (peeled, whole)
  • 10pcs garlic (peeled, whole)
  • 4pcs candlenuts (whole)
  • 50g turmeric  (peeled, whole)
  • 30g galangal (peeled, whole)
  • 20g ginger (peeled, whole)
  • 5g salt
  • 5g pepper
  • 5g sugar
  • 10ml oil (for frying)


Grind all the ingredients together in a pestle & mortar, or mix in a blender until a smooth paste is formed. Add a splash of water if necessary.

Flaky Spiced Batter


  • 40g  yellow paste
  • 100g rice flour
  • 50g corn flour
  • 10g baking soda
  • 200ml cold water
  • To taste salt and pepper


Mix the rice flour, corn flour and baking soda together in a bowl. Add the cold water, yellow paste, and mix to form a smooth batter. Heat the oil in a wok and drizzle the batter into the hot oil, 1 tablespoon at a time. Use a wooden spoon to “break” the batter and create the flakes. Once crispy and golden brown, remove the flakes from the oil.

Fried Chicken


  • 200g chicken thigh
  • 3 pcs  soybean cake - tempeh
  • 3 pcs tofu
  • 1 pc lemongrass (halved)
  • 2 pcs lime leaves
  • 1 portion lalapan (1 cabbage leaf – quartered, 2 cucumber slices; a sprig of Indonesian basil - kemangi)
  • 50g yellow paste
  • 250ml water
  • To taste salt and pepper
  • 1 ltr oil (for deep frying)
  • 30g sambal


In a wok, sauté the chicken thigh with yellow paste, lime leaves and lemongrass until fragrant. Add water and season with salt and pepper to create a yellow stock. Simmer over a medium heat until the chicken is tender (approx. 15-20mins). If the mixture becomes too thick, add some water. Once cooked, remove the chicken thigh and set aside the yellow stock. Season the stock with some salt and pepper to create a fragrant soup. Dip the chicken thigh into the spiced flaky batter. Heat the oil to about 350-365 degrees. Deep-fry the battered chicken thigh in hot oil until golden brown. Deep-fry the tofu slices and tempeh until golden brown. Season with salt. Place the fried chicken on a plate and sprinkle over the crispy spiced flakes. Serve with the lalapan, your favorite sambal, fried tofu and tempeh.


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