Indonesian Chicken Satay

Ingredients:
7 Shallots
10 candle nuts, roasted
8 cloves of garlic
Bamboo skewers (as needed)
3 kg chicken meat (cut into 2 cm cubes)
60 ml oil
Salt (as needed)
2 cups (500ml) Indonesian sweet soy sauce
2 red chili peppers
16 bird’s eye chilies (optional)
1kg roasted peanuts (ground to a paste)
60ml lime juice
How to make:
Grind shallot, garlic, candle nut, red chili
pepper, and bird’s eye chilies to a fine
paste.
Heat oil in a saucepan then sauté the
paste until lightly brown.
Add ground peanuts, 1 cup sweet soy
sauce, salt and water.
Mix well and slowly bring to a boil.
Remove saucepan from heat and add lime
juice.
Cool to room temperature.
Impale chicken pieces on bamboo skewers
until 3/4 full.
Marinate chicken satay for at least 2 hours
with a quarter of the peanut sauce and 1
cup of sweet soy sauce.
Sprinkle salt on satay before grilling.
Grill satay for 10-15 minutes, turning
occasionally
Serve with the peanut sauce and rice-cake
(lontong)
Garnish with cucumber & sliced shallots