This recipe was provided by our Guest Chef Jeremy Pang



4 free range, boneless, de-skinned chicken thighs, thinly sliced

10 soaked medium sized bamboo skewers

The Marinade

½ tsp turmeric

2 cloves finely chopped garlic

1 stick of finely chopped lemongrass

1 tbsp light soy sauce

1 tbsp fish sauce

1 tbsp palm sugar

Dash dark soy sauce


Finely slice the chicken thighs into long slices. Then mix ‘the marinade’ ingredients together and massage well into the sliced chicken. Thread generously onto a soaked bamboo skewer.

Grill / fry the marinated satay skewers on a high heat for 3-4 minutes on both sides until golden brown.

Quick Satay Sauce (have this made up ready to use at the end)

The paste

1 shallot, finely diced

1 large red chilli

2 cloves garlic

1 lemongrass stick

The Sauce

6 tbsp Crunchy peanut butter

2 tbsp tamarind concentrate

2 tbsp kicap manis (sweet soy sauce)

1 tbsp palm sugar

¼ tsp salt

100ml hot water


Blitz ‘The Paste’ ingredients until smooth. Fry the paste in a saucepan with 1-2 tbsp vegetable oil for 3-5 minutes, until fragrant and starting to brown. Mix ‘The Sauce’ ingredients together well and then pour into the saucepan and bring to a boil. Reduce by half and then set aside.




1 tbsp vegetable oil

250g cooked freekeh (from 125g raw cracked freekeh) (or just buy one of those readily cooked pouches)

2 cloves finely chopped garlic

1 spring onions, sliced into rings

1 shallot, finely diced

½ red pepper diced

½ bunch asparagus diced

1 tomato de-seeded and diced

100g kale, stalks/ribs removed and finely shredded

1 handful roughly chopped coriander

1 egg to top the rice

The Sauce

1-2 tsp sambal oelek

2 tbsp Kecap Manis

100g fresh vegetable stock

Pinch of sea salt

Preparation: The Freekeh

If using dry freekeh, place in a medium-sized saucepan and fill the pan ¾ way up with water. Bring to boil and cook for 15 – 20 minutes from the boil, or until the grains are soft but still retain a slight bite and water has been absorbed.

To drain; pour into a colander and run under the cold water tap and leave in a colander and allow to cool.

Make up ‘The Sauce’ ready for adding into the stir-fry.


Setup your wok clock: Garlic and spring onion at 12 O’clock, followed by the diced asparagus and red peppers, then the cooked and cooled barley and freekeh, followed by the sauce, and lastly, the diced tomatoes and finely sliced kale. Leaving the coriander to the end for garnish.

On a high heat, stir-fry the finely chopped garlic and spring onion for 10 seconds. Then add the diced asparagus and red pepper and stir-fry for a further 30 seconds.

Add the cooked and cooled pearl barley and freekeh and stir-fry for a further

1-2 minutes. Pour the sauce into the wok and continue to stir-fry for a further 30

seconds to 1 minute. Lastly, add the diced tomatoes, finely shredded kale and plenty of roughly chopped coriander to garnish. Lastly, fry the egg, sunny side up and serve on top of the rice with grilled chicken satay on the side.