makes
15-20
prep
25 minutes
cook
10 minutes
difficulty
Easy
makes
15-20
serves
preparation
25
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 3 long red chillies, seeded
- 4 garlic cloves, peeled
- 3 cm piece ginger, skin on
- 3 candlenuts
- 3 tsp coriander seeds
- 4 kaffir lime leaves, rolled into a bundle, finely shredded
- 2 tsp sesame oil
- 1 tbsp vegetable oil
- 1 tbsp grated palm sugar
- sea salt
- 750 g chicken, cut into bite-sized pieces
- 1 tsp kecap manis
- fried shallots, to garnish
- lime wedges, to serve
Marinating time: overnight
Soaking time: 1 hour
Instructions
Dry roast the chilli, garlic cloves, ginger, candlenuts and coriander seeds in a wok until fragrant and a little charred. Transfer to a large mortar with the lime leaves, oils, palm sugar and some salt and pound to a smooth paste, or blitz in a blender.
Place the chicken, kecap manis and spice paste in a bowl and mix well. Leave to marinate in the refrigerator overnight.
Soak 15-20 bamboo skewers in water for 1 hour.
Thread 3 or 4 chunks of chicken onto each skewer. Grill the skewers over a medium heat for 7 minutes, turning and basting them with any excess marinade as they cook. Served scattered with fried shallots and lime wedges on the side.
Recipe from Bali: The Food of My Island Home by Janet de Neefe. Published by Plum/Pan Macmillan Australia.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
