Sate Ayam

Ingredients

• 700g boneless, skinless chicken thighs, cut into strips
• 3 shallots
• 3 garlic cloves
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 3 tbsp kecap manis (sweet soy sauce)
• 1 tbsp vegetable oil
• 200g roasted peanuts
• 2 tbsp kecap manis
• 1 tbsp palm sugar or brown sugar
• 1 tbsp tamarind paste or lime juice
• 1 red chili, chopped
• 250 ml (1 cup) water
• Salt to taste
• Bamboo skewers, soaked in water

Before you cook

• Cut the chicken into strips about 2cm wide.
• Blend the shallots, garlic, coriander, cumin, and turmeric with the vegetable oil into a smooth paste.
• Toss the chicken strips with the paste and kecap manis.
• Cover and marinate the chicken in the refrigerator for at least 2 hours.
• Soak the bamboo skewers in water for 30 minutes.
• Grind the roasted peanuts into a coarse paste in a food processor.

Steps

1. Thread the marinated chicken strips onto the soaked skewers.
2. Light a charcoal grill or heat a grill pan over high heat.
3. Blend the ground peanuts with the kecap manis, palm sugar, tamarind paste, chopped chili, and water into a smooth sauce.
4. Simmer the peanut sauce in a small saucepan over low heat for 5 minutes, until slightly thickened.
5. Season the peanut sauce with salt to taste and set aside.
6. Grill the skewers for 3 minutes per side, basting with any leftover marinade, until charred at the edges and cooked through.
7. Transfer the skewers to a platter.
8. Serve the skewers hot with the peanut sauce, cucumber slices, and rice cakes or steamed rice.