Chicken Kecap Manis

A few days ago, I paid my regular visit to the book store to see the new circulations of literature books and cook books. As I was browsing the books in the cooking sector, my eye caught a very familiar word ‘Balthazar’.

I am sure you all know Balthazar. For my friends from different religions, Balthazar was the name of one of the three kings who visited Christ 12 days after he was born and were led to him by the star of Bethlehem.

What you don’t know and how could you, is that this was also the name of a restaurant in Athens very famous during the 80’s and 90’s.

I was a college student back in late 80’s beginning of 90’s. I think that was one of the most beautiful period of my life. Oh, those days of freedom! I and my friends were regulars in Balthazar. We were beginning with a very tasty meal and then we were moving at the bar with the music and drinks and had great time.

Ok, at this point I have to tell you this. You know that I don’t drink, not because I have some kind of a problem, but because I simply don’t like it that much. At that time, I was notorious among my friends as the only one who gets a drink and at the time I was leaving, the drink was fuller than when it was given to me by the bar tender lol. That was happening because I wasn’t drinking it and as the ice in the glass melted, the content in the glass was more than what it was originally.

Anyway, let’s go back to the bookstore. This book is written by the daughter of the couple who started this business. A very unique couple, very educated, citizens of the world in a period of time when people were not traveling as much as today. I bought the book not so much for its recipes, but for the story of these people and for the memories it brought to me.

So, from this book and after a few alterations, I made this Chicken Kecap Manis, a recipe from the exotic Indonesia, which I accompanied with these potatoes with the pompous name rapez dorez. These are nothing more than potato patties, but they were the perfect side dish for these skewers.

Mix all the ingredients of the marinade.

Add the chicken pieces, mix and place in the fridge for six hours.

After that time, put the chicken pieces to the skewers and either BBQ them or broil them until they are done.

We add all the ingredients in a pot and bring to boil.

Reduce heat and let simmer until the skewers are ready.

I served them with potatoes rapez dorez. Recipe follows.

Peel the potatoes and grate them.

Throw them in a bowl and add cold water.

Drain them really well by squeezing the heck out of them (this is perhaps the most difficult part of this recipe).

Put them in a bowl and add the parmesan salt and pepper and mix until they are all incorporated.

Take a skillet and put ¼ cup olive oil in high heat.

With your hands take a portion from the potato mix equal to a lime and make it flat. Put in the skillet and fry until golden brown on both sides.

Prathima Rao from Prats Corner, a fellow blogger from India and Tina from Pinay in Texas Cooking Corner gave me the beautiful awards that are listed on my side bar, plus the ones below. Go check their blogs, they have very appetizing recipes. Thank you Prathima and Pinay once again!