Balinese Chicken Saté with Peanut Sauce

This Balinese chicken satay with peanut sauce infuses the meat with lots of traditional Indonesian flavours including garlic, kaffir lime and kecap manis, a type of soy sauce.This Balinese chicken satay with peanut sauce infuses the meat with lots of traditional Indonesian flavors including garlic, kaffir lime and kecap manis, a type of soy sauce.

Ingredients:

For the marinade:

2 cloves of garlic, crushed
1tsp soy sauce
1tbsp kecap manis (Indonesian soy sauce)
3 kaffir lime leaves, fresh or dried, finely shredded
6 skinned, boned chicken thighs, cut into 2cm (3/4in) squares

For the peanut sauce:

2tbsp veg oil
3 shallots or 1 onion, peeled and finely chopped
1 red bird’s eye chilli, thinly sliced or 1/2-1tsp dried chilli flakes
1tbsp tomato pure'e
1/2tsp shrimp paste
1tbsp palm sugar or muscovado sugar
165ml can coconut cream
100g roasted peanuts, finely chopped
2tsp kecap manis
Juice of 1 limeFor the marinade:
2 cloves of garlic, crushed
1tsp soy sauce
1tbsp kecap manis (Indonesian soy sauce)
3 kaffir lime leaves, fresh or dried, finely shredded
6 skinned, boned chicken thighs, cut into 2cm (3/4in) squares
For the peanut sauce:
2tbsp veg oil
3 shallots or 1 onion, peeled and finely chopped
1 red bird’s eye chilli, thinly sliced or 1/2-1tsp dried chilli flakes
1tbsp tomato pure'e
1/2tsp shrimp paste
1tbsp palm sugar or muscovado sugar
165ml can coconut cream
100g roasted peanuts, finely chopped
2tsp kecap manis
Juice of 1 lime

Preparation:

To make the sauce, heat the oil in a small pan over a low heat. Add shallots, or onion, and fry gently until soft and lightly browned. Take out half the mixture and set aside for the marinade. Add the chilli, tomato purée and shrimp paste to the pan and cook for 2 mins. Stir in the sugar and coconut cream, and simmer for 2 mins to reduce and thicken it. Add the nuts with the kecap manis and lime juice. Season with a little salt. It should be sweet, sour, salty and spicy. Cool.
To make the marinade, stir the garlic, soy sauces, 2tsp coarsely ground black pepper and lime leaves into the cooked shallot with 1tbsp oil. Add the chicken and mix well. Leave to marinate for 10 mins or longer.
Thread 5-6 pieces of meat on to each skewer. Brush the sticks lightly with more oil. Cook on a griddle, BBQ or under a hot grill for 5-7 mins, turning once until cooked through. Serve hot with the peanut sauce.
To make the sauce, heat the oil in a small pan over a low heat. Add shallots, or onion, and fry gently until soft and lightly browned. Take out half the mixture and set aside for the marinade. Add the chilli, tomato purée and shrimp paste to the pan and cook for 2 mins. Stir in the sugar and coconut cream, and simmer for 2 mins to reduce and thicken it. Add the nuts with the kecap manis and lime juice. Season with a little salt. It should be sweet, sour, salty and spicy. Cool.
To make the marinade, stir the garlic, soy sauces, 2tsp coarsely ground black pepper and lime leaves into the cooked shallot with 1tbsp oil. Add the chicken and mix well. Leave to marinate for 10 mins or longer.
Thread 5-6 pieces of meat on to each skewer. Brush the sticks lightly with more oil. Cook on a griddle, BBQ or under a hot grill for 5-7 mins, turning once until cooked through. Serve hot with the peanut sauce.

You will need:

12 bamboo skewers soaked in cold water for at least 30 mins