Sate ayam

Ingredients

Quantities for 5 servings.

• 900 g Boneless chicken thigh
• 100 ml Kecap manis
• 250 g Roasted peanuts
• 5 piece Shallots
• 6 clove Garlic
• 3 piece Chillies
• 2 tsp Ground coriander
• 1 tsp Turmeric
• 2 tbsp Tamarind paste
• 2 tbsp Palm sugar
• 2 piece Limes
• 60 ml Vegetable oil
• 400 g Rice, to serve
• to taste Salt

Method

1. Cut the chicken into two-centimetre cubes and coat them in a mix of kecap manis, garlic, coriander and turmeric.
2. Marinate for at least two hours, ideally overnight in the fridge.
3. Grind the peanuts to a coarse crumb, keeping a few whole for serving.
4. Fry the shallot, garlic and chilli in oil until soft, add the ground peanuts and cook three minutes.
5. Add a cup of water, the tamarind, palm sugar and kecap manis and cook the sauce ten minutes to thicken.
6. Thread the pieces tight onto soaked skewers, five or six to each.
7. Grill over hot coals two minutes a side, basting with kecap manis. Serve with the sauce and rice.