Satay

Ingredients

• 600 g chicken thighsSubstitute: beef
• 2 stalks lemongrass
• 1 tsp turmeric powder
• 1 tsp cumin
• 1 tsp coriander powder
• 2 tbsp palm sugarSubstitute: brown sugar
• 200 g peanutsSubstitute: peanut butter
• 100 ml coconut milk
• 1 tbsp tamarind paste
• 4 pieces shallots

Instructions

1. 1

   Cut chicken into small cubes. Blend lemongrass, shallots, turmeric, cumin, coriander, and palm sugar into a paste.

2. 2

   Marinate chicken in the spice paste for at least 2 hours or overnight.

3. 3

   Thread chicken onto bamboo skewers that have been soaked in water.

4. 4

   For peanut sauce: fry ground peanuts with shallots, chili, tamarind, palm sugar, and coconut milk until thick.

5. 5

   Grill skewers over high charcoal heat, basting with oil, until charred and cooked through — about 3 minutes per side.

6. 6

   Serve with warm peanut sauce, sliced cucumber, onions, and ketupat.