Ingredients with Measurements:
- 1 lb. chicken breast, cut into cubes
- 1/2 cup budu (fermented fish sauce)
- 1/4 cup coconut milk
- 2 tbsp. brown sugar
- 1 tbsp. tamarind paste
- 1 tbsp. chili paste
- 1 tsp. turmeric powder
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1/2 tsp. salt
- 10 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a mixing bowl, combine budu, coconut milk, brown sugar, tamarind paste, chili paste, turmeric powder, coriander powder, cumin powder, and salt. Mix well.
2. Add chicken cubes to the marinade and mix until well coated. Cover and refrigerate for at least 1 hour.
3. Thread the chicken cubes onto the soaked bamboo skewers.
4. Preheat the grill or grill pan over medium-high heat.
5. Grill the chicken skewers for 5-7 minutes on each side or until cooked through.
6. Serve hot with additional budu sauce on the side.
- Time:
Preparation time: 15 minutes
- Marinade time: 1 hour
- Cooking time: 10-14 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 210
- Fat: 8g
- Carbohydrates: 8g
- Protein: 27g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or beef.
- Budu can be substituted with fish sauce.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers.
- Use different types of meat or seafood such as shrimp or squid.
Tips and tricks:
- Soaking the bamboo skewers in water prevents them from burning on the grill.
- Use a grill brush to oil the grill or grill pan before cooking to prevent sticking.
- Serve with a side of rice or salad.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve on a platter with fresh herbs and lime wedges.
Garnishes:
- Fresh cilantro or parsley.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice or a green salad.
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush with oil before cooking.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Budu is a traditional fermented fish sauce from Malaysia and Thailand.
Flavor profiles:
- Salty, savory, and slightly sweet with a hint of spice.
Serving suggestions:
- Serve as an appetizer or main dish.
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