Batik

I believe there may be a misunderstanding. "Batik" is not a type of food, but rather a traditional Indonesian art form of wax-resist dyeing applied to textiles. It is a UNESCO Intangible Cultural Heritage of Humanity.

However, there is a dish called "Batik Chicken" or "Ayam Batik" in Indonesian cuisine, which is named after its distinctive batik-patterned appearance created by the preparation process. The chicken is first marinated in a mixture of spices, then wrapped and steamed in banana leaves. The banana leaves create a natural "stencil" for the batik pattern when the chicken is unwrapped and fried until crispy. The dish is typically served with chili sauce and steamed vegetables.

To prepare Batik Chicken, you will need:

Marinade:

Instructions:

1. Blend or grind the marinade ingredients until smooth.

2. Heat 2 tbsp oil in a pan and sauté the marinade until fragrant.

3. Add coconut milk, lemongrass, bay leaves, salt, and sugar. Simmer until the sauce thickens.

4. Add chicken pieces to the pan and coat them in the sauce. Marinate for at least 1 hour or overnight in the refrigerator.

5. Cut banana leaves into large squares and brush them with oil to prevent sticking.

6. Place a chicken piece on each banana leaf square and wrap them tightly.

7. Steam the wrapped chicken in a steamer for 30-45 minutes or until cooked through.

8. Unwrap the chicken and deep-fry in hot oil until golden brown and crispy.

9. Drain excess oil on paper towels and serve hot with chili sauce and steamed vegetables.