Indonesian Recipes (Bali, Java) - Aromatic Sate (Sate Wangi) Recipe

Ingredients

• about 500 g/18 oz chicken breast fillets or beef fillet

• 5 tablespoons groundnut oil

• salt, pepper

• bamboo skewers or lemon grass stems

For the marinade:

• 7 shallots

• 1 stem lemon grass

• 3 kaffir lime leaves

• 2 teaspoons coriander

• 1/2 teaspoon cumin

• 1 tablespoon palm sugar (or brown sugar) 

For the sauce:

• 3 cloves garlic

• 100 g/3 1/2 oz (1 cup) unsalted peanuts

• 250 ml/8 fl oz (1 cup) coconut milk

• 1 teaspoon Sambal ulek (refer recipe)

• 2 tablespoons brown sugar

• 2 kaffir lime leaves

• 2-3 tablespoons kecap manis (sweet soy sauce)

• juice of 1 lemon

• salt 

For garnishing:

• kecap manis (sweet soy sauce)

• shallot rings

Serves 4-6

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Method:

1. Puree all the ingredients for the marinade in a blender. Cut the meat into cubes of 2 cm/3/4 in, season with salt and pepper and marinate for 2 to 3 hours.

2. To make the peanut sauce, peel the garlic and grind together with the peanuts. Put into a saucepan with the other ingredients and simmer, stirring continuously, until the mixture has thickened sufficiently.

3. Season with kecap manis. If the sauce is too thick, it can be thinned by adding some water.

4. Thread five pieces of meat on each wooden or bamboo stick and grill. If using the oven, preheat it to 220°C (425°F), Gas mark 7 and place the kebabs on a rack.

5. Cook for 2 to 3 minutes on each side. Sprinkle kecap manis on the peanut sauce and garnish with shallot rings before serving.