INDONESIAN - BABI & SATE AYAM BUMBU KECAP/KACANG

Steps:

• 1. The Sticks: Remember to soak those bamboo skewers in water for at least 1 - 2 hours to prevent them from burning
• 2. It is best to get meat with a good amount of fat in it; the fatty bits will make the sate tender and juicy.
• 3. The Marinade: Cut your meat into bite sized cubes first, then add all marinating ingredients. Marinate for a few hours, or for best result, let it marinate overnight in the fridge.
• 4. The Skewering: The next day, stick the meat cubes with the bamboo skewers. I stick 4-5 pieces of meat cubes per sate. If you're using meat with fatty bits, mix fatty and lean meat cubes in each skewer.
• 5. The Grilling and Basting: Before grilling, squeeze a bit of lime juice over the sate. Grill them on a charcoal grill, which is the best scenario or simply preheat oven to 200C, place the sate sticks on a baking sheet and grill them until you see some burnt bits.
• 6. Peanut Sauce: Process everything in a food processor until well mixed.
• 7. To Serve: Place the peanut sauce on a plate, add a dash of fish sauce, drizzle generously with kecap manis, and squeeze juice of a lime. Feel free to add one of two freshly chopped chilies in the sauce. Bathe your freshly grilled sate in the sauce and serve (with steamed rice or lontong/rice cakes - optional).