Chicken Satay with Nasi Goreng Recipe

Make the chicken satay: Using a large mortar and pestle, pound together shallots, garlic, lemongrass, and coriander seeds. Transfer to a large mixing bowl. Add oil, brown sugar, kecap manis, oyster sauce, turmeric, salt, and chili flakes; mix. (You can also use a food processor; add all ingredients and purée.) Add chicken to the marinade. Cover and refrigerate for at least 6 hours or overnight.

Preheat a charcoal grill or grill pan. Thread chicken onto 12 bamboo skewers. Grill chicken for 2 to 3 minutes on each side or until cooked through. Set aside.

Make the nasi goreng: Heat oil in a wok. Sauté shallots until tender. Add garlic; sauté until fragrant. Add shrimp paste; cook for 30 seconds. Add rice; toss to mix. Season with kecap manis and black pepper; toss to mix well. Divide rice among 4 bowls. Top each with 1 fried egg, 3 chicken satay skewers, and cucumbers. Garnish with cilantro, if desired. Serve with peanut satay sauce on the side.