Recipe courtesy of Graham Kerr


A specialty of The Indonesia restaurant in Amsterdam
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  • Level: Easy
  • Yield: 4 servings
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5 ounces chicken breast, skin on, cut into 1/4-inch cubes

5 ounces veal tenderloin, cut into 1/4-inch cubes

5 ounces pork tenderloin, cut into 1/4-inch cubes

2 cloves garlic, smashed

2 teaspoons curry powder

1 teaspoon coriander

1 lemon, juiced

2 tablespoons Ketjap (spiced soy bean sauce)

Freshly ground salt, to taste

Freshly ground pepper, to taste

1 small onion, finely sliced

Clarified butter

For Katjaug Sauce:

Clarified butter

1 medium onion, finely sliced

2 cloves garlic, finely chopped

1 teaspoon Kentjoer (Indonesian ground spices)

1/2 teaspoon shrimp sauce

1 teaspoon brown sugar

Freshly ground salt, to taste

Sambal Oelek (very hot chili pickle), to taste

1/2 cup peanut butter

1/2 cup coconut milk

1/2 cup water


  1. Preheat broiler. Place meats in a large bowl. Add garlic, curry powder, coriander, lemon juice, soy bean sauce, salt, and pepper. Add onion and pour marinade over meats. Soak for one hour.
  2. Drain meat and dry with a paper towel. Skewer meat, alternating chicken, veal and pork. Brush with clarified butter to keep moist. Broil for 6 minutes on one side, 4 minutes on the other, with pan 4 inches away from heat.
  3. For sauce: Pour clarified butter into heated saucepan and add onion. Add garlic and fry. To this, add ground spices, shrimp sauce and brown sugar. Season with salt and chili pickle. Increase heat and add peanut butter. Stir briskly. Reduce heat to low and add coconut milk and 1/2 cup water. Stir thoroughly and remove from heat. Add pan juices collected from skewers to sauce and serve in a sauceboat alongside meat.
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