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.
Main courses
Ingredients
How to Make Fried Satay Tumpah
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Chicken Fillets, diced 400.0 g
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Garlic, finely grounded 50.0 g
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Chicken Skin 100.0 g
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Big Red Chilli, milled 50.0 g
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Bay Leaves 3.0 g
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Grilled Oncom, diced 250.0 g
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Tauco 60.0 g
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Kecap Bango 150.0 g
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Water 600.0 ml
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Fried Yellow Bean Curd, diced 100.0 g
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Boiled Chinese Pete 50.0 g
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Winged, boiled 70.0 g
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Sprouts, boiled 80.0 g
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Long beans 100.0 g
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Cucumber, diced 100.0 g
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Fried Onion 20.0 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.
