Sate Ayam (chicken sate)

1 cup raw peanuts (skin on)
1 small onion
2 cloves garlic
6 red birds eye chillies
1 stalk lemongrass
1 tbls palm sugar
2 kaffir lime leaves
1 tbls tamarind, soaked in 1/4 cup water
kecap manis
16 sate sticks, soaked in water
400g chicken meat, diced 1cm
fried shallots
sambal acar (see recipe)
rice OR ketupat to serve

To make peanut sauce, heat 2 tbls coconut oil and
fry peanuts until golden brown – pound to a paste.
Process together onion, garlic, chillies and lemongrass –
heat 2 tbls oil and fry puree 3 minutes.
Add palm sugar and lime leaves – fry 2 minutes.
Add peanuts, stir well. Add tamarind and up to 1 cup water
– simmer gently 10 minutes. Discard lime leaves and add
3 tbls kecap manis. Set aside.
Thread chicken onto sate sticks and coat with a few tablespoons
of peanut sauce before grilling on barbecue for 5 minutes
until lightly charred.
Serve with peanut sauce, an extra drizzle of kecap manis,
fried shallots, rice and sambal acar.

Inspired by random warung sate at Pasar Malam Kereneng – Denpasar.