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ASIAN INFUSED TSUKUNE WITH KUAH KACANG

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Yields1 Serving
 Ground chicken 500g
 Sesame oil 3 teaspoons
 Miso paste 1 tablespoon
 Ohba leaf, chopped 3 nos
 Scallion, chopped 1 small stalk
 Lemongrass, finely chopped 2 stalks
 Kaffir lime leaf, finely chopped 5 leaves
 Red chili, deseeded and chopped 2 nos
 Shallot, finely chopped 3 nos
 Ginger, grated 1 inch
 Garlic, grated 1 clove
 Toasted white sesame seed As needed
 Salt As needed
 Pepper As needed
 Oil As needed
 Wooden skewer, soaked in water
KUAH KACANG
 Peanut, toasted and ground 600g
 Shallot, sliced 8 nos
 Chili paste 1 cup
 Gula Melaka 1 tablespoon
 Water 1 cup
 Oil As needed
 Salt As needed
1

Combine ground chicken, sesame oil, miso paste, Ohba leaves, scallion, lemongrass, kaffir lime leaves, red chili, shallot, garlic and ginger into a mixing bowl. Season with salt and pepper. Leave to marinade for 1 hour.

2

Soak wooden skewer for at least 30 minutes and dry with towel. Scoop a few tablespoons of ground chicken mixture and shape it into log. Carefully insert the wooden skewer and repeat the step with remaining chicken mixture. Grill tsukune for 8 – 10 minutes on high heat until cooked through.

3

For kuah kacang, heat 1 cup of oil in a pot. Add in sliced shallot and fry until softened.

4

While stirring, add in chili paste and cook until the oil has raise to the surface and the paste is slightly darker.

5

Add in ground peanut, gula Melaka and water. Bring it to boil and let the sauce thicken a bit. Season with salt.

6

Serve tsukune with kuah kacang on the side. Sprinkle tsukune with toasted white sesame seed if desired.

Ingredients

 Ground chicken 500g
 Sesame oil 3 teaspoons
 Miso paste 1 tablespoon
 Ohba leaf, chopped 3 nos
 Scallion, chopped 1 small stalk
 Lemongrass, finely chopped 2 stalks
 Kaffir lime leaf, finely chopped 5 leaves
 Red chili, deseeded and chopped 2 nos
 Shallot, finely chopped 3 nos
 Ginger, grated 1 inch
 Garlic, grated 1 clove
 Toasted white sesame seed As needed
 Salt As needed
 Pepper As needed
 Oil As needed
 Wooden skewer, soaked in water
KUAH KACANG
 Peanut, toasted and ground 600g
 Shallot, sliced 8 nos
 Chili paste 1 cup
 Gula Melaka 1 tablespoon
 Water 1 cup
 Oil As needed
 Salt As needed

Directions

1

Combine ground chicken, sesame oil, miso paste, Ohba leaves, scallion, lemongrass, kaffir lime leaves, red chili, shallot, garlic and ginger into a mixing bowl. Season with salt and pepper. Leave to marinade for 1 hour.

2

Soak wooden skewer for at least 30 minutes and dry with towel. Scoop a few tablespoons of ground chicken mixture and shape it into log. Carefully insert the wooden skewer and repeat the step with remaining chicken mixture. Grill tsukune for 8 – 10 minutes on high heat until cooked through.

3

For kuah kacang, heat 1 cup of oil in a pot. Add in sliced shallot and fry until softened.

4

While stirring, add in chili paste and cook until the oil has raise to the surface and the paste is slightly darker.

5

Add in ground peanut, gula Melaka and water. Bring it to boil and let the sauce thicken a bit. Season with salt.

6

Serve tsukune with kuah kacang on the side. Sprinkle tsukune with toasted white sesame seed if desired.

ASIAN INFUSED TSUKUNE WITH KUAH KACANG

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