Ingredients with Measurements:
- 1 pound of chicken breast, cut into small cubes
- 1 cup of coconut milk
- 1 tablespoon of tamarind paste
- 2 tablespoons of palm sugar
- 1 teaspoon of salt
- 1 teaspoon of ground coriander
- 1 teaspoon of ground cumin
- 1 teaspoon of turmeric powder
- 1 tablespoon of vegetable oil
- 20 bamboo skewers
- 1 pack of lontong (compressed rice cake)
- 1 cucumber, sliced
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. Soak bamboo skewers in water for at least 30 minutes.
2. In a bowl, mix together coconut milk, tamarind paste, palm sugar, salt, coriander, cumin, turmeric powder, and vegetable oil.
3. Add chicken cubes to the marinade and mix well. Let it marinate for at least 1 hour.
4. Thread the chicken cubes onto the soaked bamboo skewers.
5. Heat up the grill or grill pan over medium-high heat.
6. Grill the chicken skewers for 3-4 minutes on each side until fully cooked.
7. Cut lontong into bite-sized pieces.
8. Serve the grilled chicken skewers with lontong and sliced cucumber.
Time:
Preparation time: 1 hour and 30 minutes
Cooking time: 10-15 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 320
Fat: 16g
Carbohydrates: 20g
Protein: 24g
Substitutions for ingredients:
- Chicken breast can be substituted with chicken thigh or beef.
- Tamarind paste can be substituted with lime juice.
- Palm sugar can be substituted with brown sugar.
Variations:
- Use shrimp instead of chicken.
- Add vegetables such as bell peppers and onions to the skewers.
Tips and tricks:
- Soaking bamboo skewers in water prevents them from burning on the grill.
- Make sure to fully cook the chicken to avoid any foodborne illnesses.
Storage instructions:
Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat chicken skewers in the microwave or oven until heated through.
Presentation ideas:
Arrange the chicken skewers on a platter with lontong and sliced cucumber on the side.
Garnishes:
Sprinkle chopped peanuts and fried shallots on top of the chicken skewers.
Pairings:
Serve with a side of peanut sauce for dipping.
Suggested side dishes:
- Gado-gado (Indonesian salad with peanut sauce)
- Sambal goreng tempeh (spicy fried tempeh)
Troubleshooting advice:
- If the chicken is sticking to the grill, brush some oil on the surface before grilling.
- If the chicken is not fully cooked, continue grilling until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and utensils before handling food.
- Make sure to fully cook the chicken to avoid any foodborne illnesses.
Food history:
Lontong sate is a popular Indonesian street food that originated in Java. It is typically served during special occasions and festivals.
Flavor profiles:
Lontong sate has a sweet and savory flavor with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve lontong sate as an appetizer or main dish.
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Region: Indonesian