Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into thin strips
- 1/2 cup kemplang (fish crackers), crushed
- 1/4 cup coconut milk
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp lime juice
- 1 tbsp vegetable oil
- 1 garlic clove, minced
- 1/2 tsp ground coriander
- 1/4 tsp ground cumin
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 12 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a bowl, mix together the coconut milk, soy sauce, brown sugar, lime juice, vegetable oil, garlic, coriander, cumin, turmeric powder, and salt.
2. Add the chicken strips to the marinade and toss to coat. Cover and refrigerate for at least 1 hour.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the chicken strips onto the soaked bamboo skewers.
5. Roll the chicken skewers in the crushed kemplang to coat.
6. Grill the chicken skewers for 3-4 minutes per side, or until cooked through.
7. Serve hot with peanut sauce and cucumber slices.
- Time:
Preparation time: 1 hour and 15 minutes
- Cooking time: 8-10 minutes
Temperature:
- Grill or grill pan: medium-high heat
Serving size:
- Makes 12 skewers
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 7g
- Protein: 14g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thighs or tofu.
- Kemplang can be substituted with panko breadcrumbs or crushed potato chips.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Lime juice can be substituted with lemon juice.
Variations:
- Add diced pineapple or bell peppers to the skewers for a sweet and savory twist.
- Use shrimp instead of chicken for a seafood version.
- Make a vegetarian version by using tofu or tempeh instead of chicken.
Tips and tricks:
- Make sure to soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Crush the kemplang into small pieces to ensure they stick to the chicken skewers.
- Serve with peanut sauce and cucumber slices for a refreshing accompaniment.
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 scallions.
Garnishes:
- Chopped cilantro or sliced scallions.
Pairings:
- Serve with a side of steamed rice or a green salad.
Suggested side dishes:
- Steamed rice or green salad.
Troubleshooting advice:
- If the kemplang doesn't stick to the chicken skewers, try brushing the chicken with a little bit of egg wash before rolling in the kemplang.
Food safety advice:
- Make sure to cook the chicken skewers to an internal temperature of 165°F to ensure they are safe to eat.
Food history:
- Kemplang is a traditional Indonesian fish cracker made from tapioca flour and fish.
Flavor profiles:
- Sweet, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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Region: Indonesian