Chicken Satay & Peanut Sauce (No Charcoal Needed)

Ingredients:

500g chicken boneless (skinless) ~ cut cube

Bamboo skewer ~ soak in water 2 hours

Ketupat/Rice cube

1 cucumber ~ cut small

1 red onion ~ slice

Oil for bashing

Toasted Spices & Grind

4 tbsp coriander seeds

2 tbsp cumin seeds

2 tbsp fennel seeds

Blended

5 stalk lemongrass (white part only)

2" ginger

2" galangal aka Blue ginger

5 red onion or 15 shallots

7-8 garlic

Chicken Marinade

1/2 portion blended ingredients

2 tbsp coriander

1 tbsp cumin

1 tbsp fennel

2 tbsp red sugar

1 tsp salt

Peanut Sauce

1/2 portion blended ingredients

500g peanuts

1 cup oil

1 tbsp chili powder

2 tbsp coriander

1 tbsp cumin

1 tbsp fennel

1.5 liter water

1 tsp salt

3-4 tbsp sugar

1/4 cup tamarind juice

Directions/Instructions:

1. Cut the chicken meat into small cubes.  Set aside.
2. Toasted the spices and grind each spice separately.  Coarsely.  (Ratio is always coriander 2 portions - 2:1:1)
3. Blend all the blended ingredients in a food processor.  Add a little oil if needed.  Divide into 2 portions (1 portion for marinade the chicken and the other 1 portion for peanut sauce)
4. Combine the chicken and the marinade together with the ingredients, and mix well.  Marinate the chicken for 6 hours in the fridge or overnight.  When ready, thread 3-4 pieces of chicken meat onto the bamboo skewers.
5. Grill the chicken satay skewers on each side for 2-3 mins until the meat is fully cooked and the surface is nicely charred on both sides.  OR use the heavy skillet, pour the oil in the center of the skillet and brush with some oil and arrange around the heavy skillet.  Turn the chicken satay skewers on each side for 2-3 mins until the meat is fully cooked and charred.
6. Peanut sauce: Heat oil in the wok and fry the peanut until golden brown.  Drain on the kitchen paper towel.
7. Use a food processor to ground the peanuts not too fine.  Set aside.
8. Add the tamarind pulps plus 1/4 cup warm water in a small bowl.  Set aside for 15 mins.  Squeeze and extract the juice from the tamarind pulp and discard.  Keep the juice.
9. Use the same oil and heat in the large pot.  Add the other half portion of the blended ingredients.  Saute till fragrant.
10. Then add the chili powder, toasted grind coriander, cumin, and fennel.  Stir to mix well.  Let it cook for 2-3 mins.
11. Then add water.  Continue to stir till the mixture combine.  Then add the tamarind juice,  salt, and sugar.  Stir to combine well.  The sauce should be sweet and spicy.  Let it boil and reduce the heat to simmer for 2-3 hours.  Keep stirring in between so that it does not burn on the bottom.  (Note: The longer simmer, the gravy thickens and tastes better)
12. Serve the satay with peanut sauce, fresh cucumber, onions, and rice cube, aka lontong.

Note:

For beef, it is best to use Angus Beef Frank