Indonesian Gado Gado Salad with Chicken Satay

In a mixing bowl, combine 500g chicken thigh, 1 tsp turmeric powder, 0.5 tsp white pepper, 1.5 tbsp fish sauce, and 1 tbsp cooking oil. Stir and mix thoroughly until the chicken pieces are evenly coated with the yellow marinade.

Thread the marinated chicken pieces onto 8 bamboo skewers, then let them rest for 10 minutes.

In a blender, add 0.5 cup peanut butter, 0.5 cup coconut milk, 2 cloves garlic, 2 tbsp palm sugar, 1 tbsp lime juice, 1 tbsp fish sauce, and 2 red chillies. Blend until the mixture is very smooth and creamy, then pour into a serving pitcher.

Heat 1 tbsp cooking oil in a griddle pan over medium heat. Place the chicken skewers on the pan and cook for about 3 to 4 minutes until the underside is golden brown and charred. Flip the skewers and cook for another 3 to 4 minutes until fully cooked through with a charred, golden-yellow exterior and opaque center.

Using a julienne peeler, groove the edges of 1 cucumber, then slice into decorative fluted rounds.

On a large serving platter, arrange 1 cup bean sprouts, 1 cup green beans, 1 cup red cabbage, 1 cup baby spinach, 2 boiled eggs (halved), 1 cup roasted potatoes, the sliced cucumber rounds, and the cooked chicken skewers. Drizzle generously with the prepared peanut sauce.