(Chicken Kebab)Indonesian Satay with spicy peanut sauce

Ingredients

Satay

• 2 garlic cloves, peeled and crushed
• 4 tbsp. kecap manis
• juice of limes
• 4 boneless chicken breast, skinned and cut into strips
• 2 tbsp. groundnut oil

Sauce

• 1 tbsp. groundnut oil
• 2 shallots,peeled and finely chopped
• 1/4 tsp. trassi
• 4 tbsp. crunchy peanut butter
• 1 tbsp. kecap manis
• juice of 1 lime
• 1 tsp. sambal oelek
• 200 ml coconut milk
• 1 tbsp. chopped coriander

Direction

1. To make the satay, mix together the garlic, kecap manis, and lime juice. Thread the chicken onto skewers, place in a single layer in a shallow dish and spoon the mixture over thae meat. Leave in a cool place to marinate for several hrs., turning the skewers over occasionally.

1. Transfer the skewers to a foil-lined grill pan and drizzle the groundnut oil over the chicken.

1. To make the sauce, heat the groundnut oil in a pan and fry the shallots for 3 to 4 minutes over gentle heat until softened but not brown. Add the trassi, breaking it up with the back of a spoon.

1. Add the peanut butter, kecap manis, lime juice and sambal oelek and when well mixed, gradually stir in the coconut milk. Simmer gently while you cook the satays.

1. Grill the satays for three to four minutes, turning the skewers over half way until the chicken is well browned. Scatte the corinder over the sauce and serve.