Minced Chicken Skewers


Believe it or not: this is the final posting of the Indonesian Cooking Series. I hope you have taken something away from it, whether it be the idea that coconut does actually taste good in normal cuisine (other than a dessert topping), or that Indonesian food is not your cup of tea (sometimes my opinion). I really enjoyed taking this kind of a cooking class, even if there wasn’t a lot of cooking and mostly just observing while thinking: that is a LOT of prep work, no thank you. If you would be interested in me taking more of these classes or focusing on culture-specific food, let me know! I’d love to hear your feedback. Don’t judge me on this recipe though, please? I’m not its biggest fan, and that’s an overstatement. Anything that included “minced” in the meat definition makes me a bit nervous. I actually hesitated even adding this to the series at all – but ultimately: I think if you wanted to come here to learn about Indonesian food: it would be unfair of me to finish this series without the classic street food: Minced Chicken Skewers.


  • 1/2 kilo of minced chicken breast
  • 1/2 cup of fresh coconut
  • 2 tbsp of base gede, yellow sauce
  • 1 tbsp palm sugar
  • 1 lime wedge
  • 1 tbsp shallots
  • salt and pepper to taste
  1. Get a large bowl and mix together minced chicken, yellow sauce, coconut, palm sugar, shallots, salt and pepper and lime wedge: YUM. Mix it all but don’t taste (Please don’t)
  2. Take one tbsp of the mixture and form a ball – mold it on the end of a bamboo stick/skewer until it forms a skewer
  3. Grill the sticks on a hot plate/over a pan until the meat browns
  4. Easy, breezy, beautiful

This is no Cover-girl recipe. Mixing together minced chicken with all of the ingredients is not, to put it likely, exactly a great way to start off dinner. I have my very strong reservations about this recipe for good reason. Not only is it a little concerning to see chicken minced, Over a hot plate/pan with all of that raw meat!? I’m sorry… obviously I find it more troubling than I thought. IF you want to try it, be my guest: but maybe only share a comment if it isn’t too disturbing. Until next week!

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