Indonesian Vegetarian Skewers

Karen Chan

Ingredients:

  • 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:

  1. Mix all marinade ingredients in a large bowl. Add eggplant and zucchini, marinate for 1 hr.
  2. Mix dipping sauce ingredients in another bowl. Set aside.
  3. Thread the vegetables onto skewers until all vegetables have been used.
  4. Brush some oil on a hot griddle pan or barbeque, cook the skewers, basting occasionally.
  5. Serve with dipping sauce and some crushed peanuts.

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