Preparation info

  • 4 to 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ onion, finely minced
  • 1 garlic clove, finely minced
  • 6 Kemiri nuts, ground (Macadamia nuts may be substituted)
  • teaspoon sambal ulek (hot chili paste)
  • ½ teaspoon trassi udang (Java-processed shrimp), optional
  • 1 tablespoon bumbu sesate (spice mixture)
  • ¼ cup ketjap bentang (sweet Java soy sauce)
  • ½ cup water
  • 18 to 24 cubes or pieces (1 inch) of shrimp, chicken breast or leg of lamb


    1. Combine the onion, garlic, nuts, sambal ulek, trassi udang, bumbu sesate, ketjap bentang and water in a bowl.

    2. Add the cubed meat or shrimp pieces and marinate in the refrigerator overnight.

    3. Thread the pieces on small bamboo skewers and broil over charcoal until lightly browned, basting frequently with the marinade.