Indonesian chicken skewers and spicy coconut salad

Akper waikabubak    Monday, July 22, 2019    Recipe    Comment   

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, cut into 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 food processor and process until smooth. Season. Transfer two-thirds of the chilli mixture to 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 a bowl and add chicken. Toss to coat. Thread chicken onto 8 pre-soaked bamboo skewers.

• Step 3
  Heat a non-stick frying pan over medium-low heat. Add reserved chilli mixture. Cook, stirring, for 2 minutes or until aromatic. Add coconut. Cook, stirring, for 2 minutes or until aromatic. Add water. Cook, stirring, for 3 minutes or until thick. Transfer to 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 large saucepan of salted water to the boil. Cook beans for 2 minutes. Add wombok and sprouts. Cook for 1 minute or until tender crisp. Refresh under cold running water. Drain well.
• Step 6
  Add vegetables to chilli mixture. Toss to combine. Serve with skewers, lime halves and extra kecap manis.