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Feel like changing that dinner menu? Attempt this tasty Indonesian chicken skewers and spicy coconut salad for dinner tonight! The lemongrass adds an aromatic depth of flavour towards marinade of those low cal chicken skewers.

Photo by Jeremy Simons | Taste Magazine

INGREDIENTS

1/2 small red onion, coarsely chopped

4 garlic cloves, coarsely chopped

2 fresh long red chillies, coarsely chopped

4cm piece fresh ginger, peeled, sliced

1 teaspoon raw sugar

1 1/2 tablespoons grapeseed oil

1 stem lemongrass, pale section only, finely chopped

1 lime, rind finely grated, juiced

1 tablespoon kecap manis, plus extra, to serve

800g chicken thigh fillets, trimmed, reduce 3cm pieces

35g (1/3 cup) desiccated coconut

2 tablespoons water

300g green beans, trimmed, halved diagonally

1/2 (about 800g) wombok (Chinese cabbage), thickly sliced

200g bean sprouts, trimmed

Lime halves, extra, to serve

 

METHOD

 

Step 1

Place the onion, garlic, chilli, ginger, sugar and 1 tbs grapeseed oil in a mixer and process until smooth. Season. Transfer two-thirds within the chilli mixture into a bowl and reserve. Set-aside.

 

Step 2

Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture. Process until smooth. Transfer to your bowl and add chicken. Toss to coat. Thread chicken onto 8 pre-soaked bamboo skewers.

 

Step 3

Heat a non-stick fry pan over medium-low heat. Add reserved chilli mixture. Cook, stirring, for a couple of minutes or until aromatic. Add coconut. Cook, stirring, for a couple minutes or until aromatic. Add water. Cook, stirring, for 3 minutes or until thick. Transfer into a bowl.

 

Step 4

Preheat a barbecue or chargrill pan on medium-high. Drizzle chicken with remaining oil. Cook, turning, for 10 minutes or until cooked through.

 

Step 5

Meanwhile, bring a considerable saucepan of salted water on the boil. Cook beans for two minutes. Add wombok and sprouts. Cook for 1 minute or until tender crisp. Refresh under cold water. Drain well.

 

Step 6

Add vegetables to chilli mixture. Toss to mix. Serve with skewers, lime halves as well as other kecap manis.

 

NOTES

Make the spice paste and marinate the chicken (lifetime the end of Step # 2) as much as 24 hours ahead. Place threaded skewers inside a baking dish, cover with plastic wrap and store from the fridge until in a position to cook.

 

Original recipe from Taste Magazine

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