Satays:
6 boneless, skinless chicken thighs
1 tsp coriander powder
2 stalks lemon grass
2 cloves garlic
4 tbsp cooking oil
1 tsp chili powder
2 tsp tumeric
1 tbsp kecap manis (Indonesian sweet soy sauce)
1 tbsp oyster sauce
Bamboo skewers soaked in water
Peanut Sauce:
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tbsp sweet soy sauce (Kecap Manis)
1 1/2 tbsp sugar
1/8 teaspoon salt
1/4 cup oil
1 heaped tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp) or 1/4 cup water mixed with 2 tsp tamarind concentrate
2-3 red birdseye chili's, deseeded (or more if you like it spicier)
3 cloves garlic, minced
2 lemon grass (white parts only), minced
1 inch ginger, grated
Chop the bottom 1 1/2 to 2 inches off the lemon grass stalk and then peel off the tough outer layers to reveal the tender stalk inside. Cut into slices about 2/3 of the way up the stalk. Mince finely and add to a medium size container. To the container add coriander, garlic, cooking oil, chili powder, tumeric, kecap manis and oyster sauce and mix together well. Cut chicken into bite-sized pieces and add them to the container, tossing well to coat in the marinade. Let marinate at least 6 hours or overnight.
30 minutes before you are ready to cook, start soaking bamboo skewers (I always forget this part and it's sooo important. It keeps your skewers from burning and falling apart on the grill.)
At this point you can also begin to make your sauce. Coarsely grind the peanuts in a food processor and set aside. In a pot over medium heat add oil, and then the garlic, chili, lemongrass and ginger saute a couple minutes until spicy and fragrant. Then add peanuts, water, kecap manis, sugar, salt and tamarind. Let the mixture come up to a boil and then turn heat down to low and let simmer about 5 minutes or until it get smooth and thick. Set aside for the satays.
Once the bamboo skewers have soaked, thread the chicken pieces on to the skewers. Preheat grill to medium and cook 3-4 minutes per side or until chicken is no longer pink. Serve the satays with peanut sauce for dipping.
