Fried Satay Tumpah
This dish combines three Indonesian specialties: fried satay, pecel madiun, and Bogor fried bean sprouts. Kecap Bango that replaces the brown sugar and salty taste truly makes for a unique flavor, ready to give a flavorful surprise on each bite.
Ingredients
How to Make Fried Satay Tumpah
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Chicken Fillets, diced 400 g
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Garlic, finely grounded 50 g
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Chicken Skin 100 g
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Big Red Chilli, milled 50 g
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Bay Leaves 3 g
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Grilled Oncom, diced 250 g
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Tauco 60 g
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Kecap Bango 150 g
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Water 600 ml
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Fried Yellow Bean Curd, diced 100 g
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Boiled Chinese Pete 50 g
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Winged, boiled 70 g
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Sprouts, boiled 80 g
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Long beans 100 g
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Cucumber, diced 100 g
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Fried Onion 20 g
Preparation
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How to Make Fried Satay Tumpah
- Dice the chicken fillet and chicken skin. Marinate with Knorr Chicken Powder and garlic.
- Heat the oil, sautee red chillies and bay leaves until they are flavorful, then add the remaining ingredients to the poured seasoning, cook over medium heat, until cooked and flavorful.
- Fry the chicken satay for a while in hot oil, then serve it with the poured seasoning.