Ingredients with Measurements:
- 500g chicken breast, cut into small cubes
- 10 buah keluak nuts, soaked in water for 24 hours
- 3 tablespoons vegetable oil
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon tamarind paste
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1 tablespoon coconut milk
- 10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Food processor or blender
- Grill or grill pan
Step-by-step instructions:
1. In a food processor or blender, grind the soaked buah keluak nuts until they become a smooth paste.
2. In a mixing bowl, combine the buah keluak paste with vegetable oil, salt, sugar, tamarind paste, coriander, cumin, turmeric powder, and coconut milk. Mix well.
3. Add the chicken cubes to the mixture and marinate for at least 2 hours in the refrigerator.
4. Thread the marinated chicken onto the bamboo skewers.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill the chicken skewers for 3-4 minutes on each side, or until cooked through.
Time:
Preparation time: 30 minutes
Marinating time: 2 hours
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 15g
Carbohydrates: 10g
Protein: 30g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thigh or beef.
- Buah keluak nuts can be substituted with black olives or black beans.
- Tamarind paste can be substituted with lime juice.
Variations:
- Add chopped lemongrass or ginger to the marinade for extra flavor.
- Serve with peanut sauce or sambal for dipping.
Tips and tricks:
- Soak the buah keluak nuts in water for at least 24 hours to soften them.
- Use a food processor or blender to grind the buah keluak nuts into a smooth paste.
- Marinate the chicken for at least 2 hours for maximum flavor.
Storage instructions:
Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the chicken skewers in the microwave or oven until heated through.
Presentation ideas:
Arrange the chicken skewers on a platter and garnish with chopped cilantro or sliced red chili.
Garnishes:
Chopped cilantro, sliced red chili, or lime wedges.
Pairings:
Serve with steamed rice and a side salad.
Suggested side dishes:
- Cucumber salad with peanut dressing
- Grilled vegetables
- Coconut rice
Troubleshooting advice:
- If the buah keluak paste is too thick, add a little more coconut milk to thin it out.
- If the chicken is not cooked through, grill for a few more minutes on each side.
Food safety advice:
- Make sure to soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Always wash your hands and utensils before and after handling raw chicken.
Food history:
Ayam Buah Keluak Satay is a traditional Indonesian dish that originated from the Peranakan culture. Buah keluak nuts are native to Southeast Asia and are commonly used in Indonesian and Malaysian cuisine.
Flavor profiles:
This dish has a rich and earthy flavor from the buah keluak nuts, with hints of sweetness from the marinade.
Serving suggestions:
Serve the chicken skewers hot with steamed rice and a side salad for a complete meal.
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Region: Singaporean