Indonesian Vegetarian Skewers
Karen ChanIngredients:
- 2 small eggplants, cut to thick slices
- 1 zucchini, cut to thick slices
- 10 bamboo skewers, soaked in cold water for 1 hr
- 1 tbsp Peanut Oil for brushing
- 1tbsp Crushed peanuts, for garnish (optional)
Marinade
- 5 tbsp ABC Sweet Soy Sauce Kecap Manis
- 1 tsp garlic powder
- 2 tsp Lee Kum Kee Premium Soy Sauce
- 2 tsp sugar
- 2 tbsp Jeeny’s Tamarind Puree
Dipping Sauce
- 5 tbsp ABC Sweet Soy Sauce Kecap Manis
- ½ tbsp ABC Original Chilli Sauce, or to taste
- 1 shallot, finely minced
- ½ tsp salt
- 1 tbsp finely crushed peanuts
- 2 tbsp toasted sesame seeds, ground
- Juice of 1 lime
Method:
- Mix all marinade ingredients in a large bowl. Add eggplant and zucchini, marinate for 1 hr.
- Mix dipping sauce ingredients in another bowl. Set aside.
- Thread the vegetables onto skewers until all vegetables have been used.
- Brush some oil on a hot griddle pan or barbeque, cook the skewers, basting occasionally.
- Serve with dipping sauce and some crushed peanuts.
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