Dinner
Peanut Satay Stamppot
An Indonesian-Dutch rijsttafel family classic, Dutch stamppot of mashed potato and kale rebuilt with a peanut satay and coconut milk base so the European comfort and Indonesian depth are structurally fused, topped with grilled chicken satay skewers and a quick pickled cucumber.
$4
20 minsPrep
35 minsCook
55 minsTotal
EasyLevel
Nutrition per serving
640Calories
44gProtein
28gFat
58gCarbs
10gSugar
7gFiber
720mgSodium
115mgChol
0gSat Fat
Goes well with
Belgian Blonde Ale
local
Indonesian Iced Tea (Teh Es)
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Mix chicken cubes with soy sauce, coconut milk, turmeric, coriander, garlic, brown sugar, and salt; set aside 15 minutes. Combine cucumber slices with rice vinegar, caster sugar, and salt pinch; set aside. Peel and chunk potatoes. Remove kale stems and chop roughly.
2
Boil
Add potatoes to well-salted boiling water. Cook 18–20 minutes over medium-high heat until completely tender. Add kale for the final 4 minutes. Drain thoroughly and return to pot over low heat 1 minute to steam off excess moisture.
3
Build
Whisk peanut butter, coconut milk, soy sauce, ginger, garlic, and lime juice until smooth. Mash potatoes and kale together with texture remaining. Fold in satay mixture until fully incorporated. Season with salt and keep warm over low heat.
4
Grill
Thread marinated chicken onto metal or pre-soaked wooden skewers. Heat griddle pan or grill to high. Grill skewers 4–5 minutes per side until deeply charred and cooked through with no pink interior.
5
Plate
Spoon satay stamppot into a large serving bowl or onto individual plates. Lay grilled chicken skewers on top. Scatter crispy fried shallots and fresh coriander over. Serve pickled cucumber and sambal oelek alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 450g450g boneless skinless chicken thighs
- 1 3/4 tbsp1 3/4 tbsp soy sauce
- 77 ml77 ml coconut milk
- 1/4 tsp1/4 tsp ground turmeric
- 1/2 tsp1/2 tsp ground coriander
- 2 cloves2 cloves garlic
- 1/2 tbsp1/2 tbsp soft brown sugar
- 1/2 tsp1/2 tsp fine sea salt
- 0.5kg0.5kg floury potatoes
- 100g100g curly kale
- 2 tbsp2 tbsp smooth peanut butter
- 7.5g7.5g fresh ginger
- 1/2 tbsp1/2 tbsp lime juice
- 100g100g cucumber
- 1 tbsp1 tbsp rice vinegar
- 3/4 tsp3/4 tsp caster sugar
- 1 1/2 tbsp1 1/2 tbsp crispy fried shallots
- 7.5g7.5g fresh coriander
- 1 tbsp1 tbsp sambal oelek
