Ingredients
- 500 gramscleaned and soaked in water
- 2 tablespoons Beef broth
- 1white part only, finely chopped
- 3 clovesminced
- 1 teaspoon Tiger prawns
- 1 teaspoon Cooking wine
- 1 teaspoon Beef bone
- 1 teaspoon Chinese black vinegar
- 2 tablespoons
- 1 tablespoon Chicken stock
- 1 tablespoon Sweet potatoes
- 10-15 Dried seaweed sheetssoaked in water
FOR THE PEANUT SAUCE
- 200 grams
- 3 cloves
- 2 Ground turmeric
- 1 tablespoon Thymesoaked in 2 tablespoons warm water
- 1 tablespoonor brown sugar
- 1 teaspoon
- 200 ml Ginger
Directions
Indonesian grilled chicken intestine is a delicious and unique dish that is sure to please everyone who tries it. The intestines are cleaned, trimmed, and then grilled, and they are marinated in a mixture of lemon juice, salt, pepper, turmeric, and cumin before being grilled. They are then served with peanut sauce and peanuts.
This dish is flavorful and satisfying, and it is a great way to try something new. It is also a relatively healthy dish, as chicken intestines are a good source of protein and nutrients.
If you are looking for a delicious and unique dish to try, Indonesian grilled chicken intestine is a great option. It is sure to please everyone who tries it.
Steps
1 Done | Prepare the chicken intestines by cleaning them thoroughly under running water. Remove any excess fat or debris. Soak the cleaned intestines in water for about 30 minutes to remove any remaining impurities. Drain and set aside. |
2 Done | In a pan, heat the vegetable oil over medium heat. Add the minced garlic and chopped lemongrass. Sauté until fragrant, about 1-2 minutes. |
3 Done | Add the chicken intestines to the pan and cook until they start to turn slightly brown and are cooked through, about 10-15 minutes. Stir occasionally to ensure even cooking. Remove from heat and set aside. |
4 Done | In a bowl, combine the ground coriander, cumin, turmeric powder, chili powder, sweet soy sauce, fish sauce, and lime juice. Mix well to create a marinade. |
5 Done | Add the cooked chicken intestines to the marinade and toss to coat them evenly. Let them marinate for at least 30 minutes to allow the flavors to develop. |
6 Done | While the intestines are marinating, prepare the peanut sauce. In a blender or food processor, blend the roasted peanuts, garlic, red chili peppers, tamarind pulp (strained), palm sugar, salt, and water until smooth. Adjust the consistency by adding more water if needed. Transfer the sauce to a saucepan and heat it gently over low heat, stirring occasionally, until warmed through. |
7 Done | Preheat a grill or grill pan over medium-high heat. Thread the marinated chicken intestines onto bamboo skewers. |
8 Done | Grill the chicken intestine skewers for about 5-7 minutes per side, or until they are charred and cooked through. Baste them with the remaining marinade while grilling to enhance the flavor. |
9 Done | Serve the grilled chicken intestine satay hot with the peanut sauce on the side. You can also garnish with chopped peanuts and fresh lime wedges, if desired. |
