Ingredients with Measurements:
- 1 pound ground chicken
- 1 cup tapioca flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- 1/2 cup roasted peanuts, chopped
- 1/4 cup sweet soy sauce
- 1/4 cup water
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1/2 cup peanut butter
- 1/4 cup coconut milk
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Chopped cilantro for garnish
Special equipment needed:
- Large pot
- Mixing bowl
- Wooden spoon
- Skewers
- Blender or food processor
Step-by-step instructions:
1. In a large mixing bowl, combine ground chicken, tapioca flour, salt, garlic powder, onion powder, coriander, cumin, turmeric, and cayenne pepper. Mix well until the mixture is smooth and sticky.
2. Take a small portion of the mixture and shape it into a ball. Repeat until all the mixture is used up.
3. Bring a large pot of water to a boil. Add the chicken balls and cook for 5-7 minutes or until they float to the surface.
4. Remove the chicken balls from the pot and thread them onto skewers.
5. In a small saucepan, heat vegetable oil over medium heat. Add minced garlic and sauté until fragrant.
6. Add chopped peanuts, sweet soy sauce, water, peanut butter, coconut milk, lime juice, and brown sugar. Stir until the sauce is smooth and heated through.
7. Season the sauce with salt and pepper to taste.
8. Serve the chicken cilok skewers with the peanut sauce and garnish with chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Boiling water for cooking the chicken cilok
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 29g
- Protein: 23g
Substitutions for ingredients:
- Ground chicken can be substituted with ground beef or pork.
- Tapioca flour can be substituted with cornstarch or potato starch.
- Sweet soy sauce can be substituted with regular soy sauce and brown sugar.
- Coconut milk can be substituted with heavy cream or milk.
Variations:
- Add chopped scallions or cilantro to the chicken cilok mixture for extra flavor.
- Use different types of nut butter such as almond or cashew butter for the peanut sauce.
- Add chili flakes or hot sauce to the peanut sauce for a spicy kick.
Tips and tricks:
- Wet your hands with water before shaping the chicken cilok mixture to prevent sticking.
- Soak the skewers in water for 30 minutes before using to prevent burning.
- Add a splash of water to the peanut sauce if it becomes too thick.
Storage instructions:
- Store leftover chicken cilok and peanut sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken cilok in the microwave or oven until heated through.
- Reheat the peanut sauce on the stovetop over low heat, stirring occasionally.
Presentation ideas:
- Serve the chicken cilok skewers on a platter with the peanut sauce in a small bowl on the side.
- Garnish with chopped cilantro or sliced red chili for a pop of color.
Garnishes:
- Chopped cilantro or sliced red chili
Pairings:
- Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or broccoli
- Pickled vegetables such as cucumber or carrot
Troubleshooting advice:
- If the chicken cilok mixture is too dry, add a splash of water to moisten it.
- If the peanut sauce is too thick, add a splash of water or coconut milk to thin it out.
Food safety advice:
- Make sure the chicken cilok is cooked through before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Chicken cilok is a popular street food in Indonesia, made from ground chicken and tapioca flour.
Flavor profiles:
- Savory, slightly spicy chicken cilok with a creamy, nutty peanut sauce.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Indonesian