feed me classics
Recipe: marinated chicken satay by top chef Robert Kranenborg
Top chef Robert Kranenborg pays tribute to lunch classics from the truckers’ café. During a one-off restaurant takeover at Bij Marjan, the most popular truckers’ café in the Netherlands, he treated truckers to his Michelin-worthy version of chicken satay. And this is how you make it at home.
door Sharon van Lokhorst
How to make Kranenborg’s chicken satay
- Cut the chicken fillet into pieces and sprinkle with the five spices, then thread onto a skewer and fry in a little coconut fat.
- Thin the Thrill Grill peanut sauce with the coconut milk and gently heat (± 60°C), then season to taste with Ketjap manis.
With thanks to Lotto, initiator of this truckers’ lunch.
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