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CHICKEN SATAY MADURA STYLE (Saté Ayam Madura)
Makes: About a dozen skewers
Serves: 2–4
INGREDIENTS:
>1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
>2 tablespoons coconut oil for brushing on the grill
For the marinade:
> 3 tablespoons kecap manis, sweet dark soy sauce (available in Asian markets)
> ¼ teaspoon salt
> ¼ teaspoon ground black pepper
> Zest of 1 lime
Combine the ingredients in a large bowl. Add the chicken, toss to coat the pieces evenly, and leave to marinate in the fridge for at least an hour (or longer).
For the glaze
> Juice of ½ lime
> 3 tablespoons kecap manis
Place the ingredients for the glaze in a small saucepan over high heat and reduce until thickened. Set aside. You will use this to baste the chicken on the grill.
PREPARATION:
You will need about a dozen bamboo skewers soaked in water for at least 30 minutes before use so they do not burn during cooking.
The chicken:
Remove the marinated chicken from the fridge 15 minutes before cooking to let it come to room temperature. Thread 4–5 chicken pieces (or more) onto each of the soaked skewers. Brush lightly with coconut oil. When ready to cook, brush the grill with coconut oil, then add the chicken skewers.
Place the skewers so one end of the skewer is not over direct heat. Cook the chicken for 6–8 minutes or until cooked through, rotating the skewers every couple of minutes. While it cooks, brush it with the glaze. Once cooked, tent and rest for 5 minutes.
To serve, pour a generous puddle of peanut sauce (recipe follows) on the middle of the plate. Arrange the skewers on top of the peanut sauce. Alternatively, drizzle the sauce over the chicken skewers, or use the sauce as a dipping sauce in a separate bowl.
PEANUT SAUCE (Sambal Kacang)
Makes: about ¾ cup
INGREDIENTS:
>2 long red chiles, deseeded and very finely chopped
> 1 garlic clove, peeled and crushed
> 4 tablespoons kecap manis
> 2/3 cup smooth peanut butter (preferably unsweetened and unsalted)
> 2 teaspoons tamarind paste (or 2 teaspoons lime juice mixed with 2 teaspoons brown sugar)
> Large pinch sea salt
> Sunflower, canola, or other neutral oil, for frying
PREPARATION:
Heat oil in a pan over medium heat, add the chiles and garlic, and cook until softened, about 4 minutes.
Place the fried peanuts or peanut butter in a small food processor along with the cooked garlic and chiles, kecap manis, tamarind paste (or lime juice+brown sugar), and salt. Pulse briefly, then add a splash of water to loosen the sauce and pulse again. Gradually add water (about 4 tablespoons) and continue to pulse until the sauce is a pourable consistency. Season with salt or more kecap manis as needed.
Peanut sauce will last for up to 4 days in the fridge or up to 3 months in the freezer. Add a small amount of water to the sauce when you reheat it.
Serve with steamed rice and veggies. I like to use a sweet-sour-spicy carrot and cucumber salad as an accompaniment.