Chicken Satay with Peanut Sauce
  1. Make a marinade with sunflower oil, chopped garlic, salt, pepper, sambal and some Ketjap manis. Do not use to much Ketjap as the sugars in the Ketjap will burn the meat.
  2. Cut the chicken breast in cubes and put them in the marinade. Mix and coat the cubes with marinade well.
  3. Leave the chicken sit for a few hours in the marinade. Toss.
  4. Heat some sunflower oil and fry shallots and gartlic.
  5. Add Ketjap, sambal and water (or coconut milk to make the sauce creamier) and stir until the sauce has the right consistency.
  6. Add lemon juice, Ketjap, sambal and salt to taste.
  7. Taste!
  8. Weave the marinated chicken cubes onto skewers and grill for about 5 minutes on each side. (if you use wooden skewers, soak the skewers overnight to prevent from burning)
  9. Serve with (yellow) rice and a cucumber salad as a main or with atjar tjampur (mixed pickled vegetable salad) as a starter. You can even serve them in small glasses as an amuse-bouche.
Recipe Notes

If you are making satay for your dinner party, you can grill the satay before hand and heat them in the oven at 160C before serving.