Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1/2 cup coconut milk
- 2 tbsp Engkala paste
- 1 tbsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
- 10-12 skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a large bowl, combine coconut milk, Engkala paste, brown sugar, soy sauce, lime juice, salt, and black pepper. Mix well.
2. Add chicken strips to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
3. Preheat grill or grill pan to medium-high heat.
4. Thread chicken strips onto skewers, leaving a little space between each piece.
5. Grill chicken skewers for 3-4 minutes per side, or until cooked through and slightly charred.
6. Serve hot with peanut sauce and cucumber salad.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 230
- Fat: 10g
- Carbohydrates: 7g
- Protein: 27g
Substitutions for ingredients:
- Engkala paste can be substituted with any other Asian spice paste, such as curry paste or sambal oelek.
- Brown sugar can be substituted with honey or maple syrup.
- Soy sauce can be substituted with tamari or coconut aminos.
Variations:
- Use shrimp or beef instead of chicken.
- Add vegetables such as bell peppers or onions to the skewers.
- Serve with different dipping sauces, such as sweet chili sauce or hoisin sauce.
Tips and tricks:
- Soak skewers in water for at least 30 minutes before grilling to prevent them from burning.
- If using wooden skewers, make sure to discard them after use to avoid any potential food safety issues.
- For a stronger flavor, marinate the chicken overnight.
Storage instructions:
- Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place chicken skewers in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve chicken skewers on a platter with peanut sauce and cucumber salad on the side.
- Garnish with chopped cilantro or sliced green onions.
Garnishes:
- Chopped cilantro
- Sliced green onions
Pairings:
- Serve with steamed rice or noodles.
- Pair with a light beer or a crisp white wine.
Suggested side dishes:
- Cucumber salad
- Grilled vegetables
- Coconut rice
Troubleshooting advice:
- If the chicken is sticking to the grill or grill pan, brush it with a little oil before cooking.
- If the chicken is not cooked through, continue grilling for an additional 1-2 minutes per side.
Food safety advice:
- Make sure to marinate the chicken in the refrigerator, not at room temperature.
- Use a meat thermometer to ensure that the chicken is cooked to an internal temperature of 165°F.
Food history:
- Satay is a popular Southeast Asian dish that typically consists of marinated meat skewered and grilled over an open flame.
Flavor profiles:
- Engkala paste is a spicy and aromatic paste made from a type of ginger found in Borneo.
- The marinade for this recipe is sweet, salty, and slightly tangy.
Serving suggestions:
- Serve chicken skewers as an appetizer or as a main dish.
- This dish is perfect for outdoor barbecues or indoor grilling.
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Region: Indonesian