Dorothy Porker

Indonesian Chicken and Waffles

A few years ago I was daydreaming about having a food truck and what my menu might be. If you’re a home cook wanting to turn professional I really believe in doing only one thing and doing it well.

One of the ideas I landed on was a chicken and waffle spot. With a classic chicken and waffle, a Korean chicken and waffle and… and… I knew I needed a third because good things come in threes but what other chicken and waffle combo could knock your socks off?

And then it hit me: Indonesian chicken and waffles!

I already had my favorite Indonesian fried chicken recipe from when I was a kid and figured I could easily turn gado gado into a slaw, I just needed to find the waffle to go with it. Luckily: pandan waffles are a thing. You can find the recipe I use for pandan waffles here. They go amazingly well with the chicken and gado gado, but are also a perfect snack.

For the chicken

  • 2 skin-on de-boned chicken thighs p/p
  • a fist full of tamarind
  • 1 tbsp of salt

Mix the tamarind and salt with a cup or so of lukewarm water, dissolving as much of the tamarind as possible. Add the chicken and marinate for a minimum of 4 hrs to overnight. Deep fry with the lid on until crisp and caramelized and almost burned at the edges.

For the gado-gado slaw

  • 3 cups of grated cabbage of choice (I like red cause it’s pretty)
  • 2 cups of grated carrot
  • 2 spring onions, finely chopped
  • 2 shallots, finely chopped
  • 3 de-seeded Spanish peppers, finely chopped
  • 1 clove of garlic, finely chopped
  • 2 tsp trassi (fermented shrimp paste)
  • ½ tsp galangal powder or 1/2 inch freshly grated
  • 1 ½ tsp tamarind
  • 2 tbsp palm sugar
  • 1 tsp salt
  • 7 tbsp peanut butter
  • 3 kafir lime leaves, bruised
  • ¼ cup santen block (creamed coconut)
  • 1 tbsp ketjap manis (Indonesian sweet soy sauce)

Bring the shallots, pepper, clove of garlic, trassi, galangal, tamarind, palm sugar and salt to the boil with 1 1/5 cups of water in a small sauce pan. Stir in the peanut butter. Let it come to a boil again, add the santen and stir until dissolved. Finish with the ketjap manis to give the sauce a slight gloss. When the sauce has cooled completely, mix it into the cabbage, carrot and spring onion.

Serve together with the chicken and waffles, be sure to get a bite in of everything for the full flavor experience.

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