Recipe: Indonesian tofu and chicken satay
Bersama is not just any cookbook. In addition to the recipes, author Francis Kuijk also tells the story of her Indo family kitchen. The more than 90 Indonesian dishes are primarily meant to be shared, passed on to the next generation – and, of course, eaten together, like this tofu and chicken satay.
“You can make tofu satay in several ways. My previous book included a recipe for marinated cubes. For this recipe, I wanted to make a minced-meat-like mixture, so I use a protein-rich ingredient for binding: chicken. I also fry this satay in oil instead of roasting it on the BBQ. You need some patience for this recipe and have to work carefully. The minced mixture is quite loose, so you need to work gently and carefully; otherwise, it will not stay on the lemongrass stalks. Take your time. And if you really run out of patience, turn them into croquettes—also delicious.”
How to make the tofu and chicken satay
- Heat a steamer with water. Place the grated coconut with a pinch of salt on a sheet of aluminum foil and fold it closed. Steam the coconut parcel for 15 minutes.
- Place the coconut in the bowl of a food processor and add the onion, shallot, garlic, chili pepper, ginger, tomato, candlenuts, shrimp paste, turmeric, ground coriander, kaffir lime leaves and, if desired, the bird’s eye chili. Sprinkle in the salt, pepper and sugar and grind everything finely.
- Add the tofu, minced chicken, egg and flour and process until you have a well-mixed mixture.
- Make a tester by frying a teaspoon of the mixture in a frying pan. Check the flavor and adjust it if necessary.
- Squeeze a handful of the mixture around a lemongrass stalk. Repeat with the remaining mixture and stalks. Leave the satay to firm up in the refrigerator for at least 1 hour.
- Heat the sunflower oil in a wok over medium heat. Fry the satay until golden brown and cooked through.
Title: Bersama
Author: Francis Kuijk
Price: €27,50
Publisher: Good Cook
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