A Tribute to Anthony Bourdain – Indonesian Lemongrass Satay

A Tribute to Anthony Bourdain – Indonesian Lemongrass Satay

Anthony Bourdain was the greatest food explorer, a legendary storyteller, a gifted interviewer and most importantly a father – my thoughts and prayers with his daughter.



1.5 lbs of ground chicken thighs (any protein should work, but don’t use chicken breast – it will be dry as a desert)

About 8 lemongrass stalks

1 to 1.5 tbs (tablespoons) coriander seeds

0.5 to 1 tsp (teaspoon) cumin seed

1tsp sesame seeds

1 thai pepper (or cayenne pepper as a substitute if needed)

3 garlic cloves

0.5 tsp ground tumric

Salt to taste



Roast the  coriander seeds for about a min add the cumin seeds, the sesame seeds until your kitchen fills up with aroma like in a market in the far east – be careful not to over do it!

Let it cool down for a min and transfer it to a mortar, add the thai chilli, garlic cloves a tsp of oil and salt to taste and make a paste

Prep the lemongrass by removing the tips (just a very small portion) and make tiny scores along the part where the protein will get all the aroma

Mix the meat with the spice paste for at least 5 min’ – it’s very important the every cell will get the flavor.

Make a taste piece (fry it on a nonstick pan) and make adjustments

With oily finger tips (not water) start forming kebobs on the lemongrass.

You can cook it (grill/bake) right away, however I recommend to leave it in the fridge for 2 hours)


BTW this is a multidiet dish which will be x posted on few subs


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