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
16 sate sticks, soaked in water
400g chicken meat, diced 1cm
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.