Chiken Satay

Server 4   
Preparation: 30 Minutes (Including Marinating Time)   
Cooking: 10 Minutes

Satay – its very the popular dish in my  country, little kebabs of chicken , beef, seafood and pork – are also can found in Malaysia, Vietnam, Thailand; in fact throughout the whole region. In Indonesia it may be sold in the  warungs (food stalls) or from the handcart called kaki-lima – ‘five legs’– which are the three wheels of the cart and the two of the vendor. Indonesia has so many kind of satay. This is favorited by Western visitors to southeast Asia, satay with peanut sauce is delicious and easy to recreate at home. The dish usually accompanying with rice or compressed rice (lontong) and cucumber chili shallot pickles to get the refreshing taste.

Ingredients

1½ pounds / 675 g chicken, cubed

Marinade:

• 4 tablespoons soy sauce
• 4 tablespoons water
• 4 cloves garlic, crushed/minced
• 1 teaspoon sugar

Peanut Sauce:

• 1 onion, chopped
• 1-inch/2.5-cm piece fresh ginger , chopped
• 1 clove garlic, minced/crushed
• 1 teaspoon chili powder
• 1 tablespoon brown sugar
• 4 oz / 100 g raw peanuts, freshly fried or 4 oz crunchy peanut butter
• ¾ cup / 175 ml coconut milk
• 1 tablespoon lime or lemon juice
• oil
• salt

Method Direction:

1. Start by making the marinade. Mix together the ingre-dients and pour over the chicken pieces in a bowl; leave for 30 minutes.
2. When ready, thread the meat onto skewers (small wooden ones if possible).
3. To make the peanut sauce, mix the onion, ginger, garlic, chili, sugar and peanuts or peanut butter in a blender, adding oil to make a smooth paste.
4. Heat some oil in a wok and cook the blended spice mix for 1 minute or so. Then spoon in the marinade juices and cook for a couple of minutes, stirring.
5. Now add enough coconut milk to achieve a thick but not solid sauce; keep warm. When you are ready, sprinkle in the lime juice and serve.
6. 6 Cook the chicken over the barbecue or under a pre-heated broiler/grill and serve with the hot peanut sauce.