Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into thin strips
- 1 cup unsweetened shredded coconut
- 2 tbsp vegetable oil
- 1 tbsp tamarind paste
- 1 tbsp brown sugar
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 cup water
- 10-12 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. In a food processor or blender, pulse the shredded coconut until it becomes fine crumbs.
2. In a large skillet, heat the vegetable oil over medium heat. Add the coconut crumbs and cook, stirring frequently, until golden brown and fragrant, about 5-7 minutes.
3. Add the tamarind paste, brown sugar, coriander, cumin, salt, turmeric, cayenne pepper, and water to the skillet. Stir well to combine and cook for another 2-3 minutes, until the mixture thickens and becomes a paste.
4. Thread the chicken strips onto the soaked bamboo skewers.
5. Preheat the grill or grill pan to medium-high heat.
6. Grill the chicken skewers for 3-4 minutes per side, until cooked through and lightly charred.
7. Brush the chicken skewers with the serundeng paste and grill for another minute on each side, until the paste is caramelized and sticky.
8. Serve the chicken serundeng satay hot, garnished with chopped cilantro and lime wedges.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
5. Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 19g
Carbohydrates: 12g
Protein: 25g
Sodium: 630mg
Sugar: 6g
Fiber: 4g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu for a vegetarian option.
- Tamarind paste can be substituted with lime juice or rice vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Cayenne pepper can be substituted with chili flakes or hot sauce.
Variations:
- Add chopped peanuts or cashews to the serundeng paste for extra crunch.
- Use shrimp or beef instead of chicken for a different protein option.
- Serve with peanut sauce or sweet chili sauce for dipping.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make sure to cook the serundeng paste until it becomes a thick paste to ensure it sticks to the chicken skewers.
- If using a grill pan, make sure to preheat it for at least 5 minutes before adding the chicken skewers.
Storage instructions:
Leftover chicken serundeng satay can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chicken skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the chicken skewers on a platter and garnish with chopped cilantro and lime wedges.
Garnishes:
Chopped cilantro and lime wedges.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables for a complete meal.
- Pair with a cold beer or a fruity white wine.
Suggested side dishes:
Steamed rice and stir-fried vegetables.
Troubleshooting advice:
- If the serundeng paste is too thick, add a little more water to thin it out.
- If the chicken skewers are sticking to the grill, brush them with a little oil before grilling.
Food safety advice:
Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Serundeng is a traditional Indonesian spice blend made with toasted coconut and spices. It is commonly used as a topping for rice dishes and grilled meats.
Flavor profiles:
The chicken serundeng satay is sweet, savory, and slightly spicy, with a nutty flavor from the toasted coconut.
Serving suggestions:
Serve the chicken serundeng satay as an appetizer or main dish at a summer barbecue or dinner party.
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Region: Indonesian