Satay (Sate)
Serves 4
Ingredients
Method
500 g Chicken Thigh Meat, Cut into Small Cubes
4 Shallots
3 Garlic Cloves
4 Candle Nuts
1 tsp Coriander Seeds
1 tsp Tamarind Paste
2 tbsp Kecap Manis
Salt to Taste
2 tbsp Vegetable Oil
200 g Fried Peanuts
3 Garlic Cloves
3 Red Chillies
2 Candle Nuts
2 tsp Palm Sugar
Salt to Taste
200 ml Water
Blend shallots, garlic, candle nuts, coriander, tamarind paste, kecap manis, and salt in a food processor until it forms a paste.
Marinate the chicken cubes in the paste for at least 2 hours, or overnight in the fridge.
Skewer the chicken cubes onto 20 bamboo skewers.
Grill the skewers on a barbecue or under a broiler, turning and basting regularly with oil until the chicken is fully cooked.
For the peanut sauce: Blend peanuts, garlic, chillies, candle nuts, palm sugar, and salt in a food processor until smooth. Transfer to a saucepan, add water, and simmer until the sauce thickens.
Serve the satay with the peanut sauce on the side.