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Author Notes: Inspired by a trip to Indonesia, I adapted the recipe from a lady in Bali, who ran a cookshop at the outskirts of Ubud, where I had the best Chicken Saté ever. —Daniela
- 2 tablespoons sweet soy sauce
- 1 tablespoon normal soy sauce
- 1/2 teaspoon tamarind paste
- 1/2 teaspoon curcuma powder
- 2 tablespoons roasted sesame oil
- 1/2 teaspoon grounded black pepper
Meat and Sauce
- 600 grams organic chicken breast
- 2 small onions
- 1 tablespoon virgin coconut oil
- 150 grams crunchy salted peanut butter
- 2 cloves of garlic
- 1/2 teaspoon fresh ginger, grated
- 3 stems of fresh lemongrass
- 160 ml warm water
- 1 tablespoon agave or maple sirup
- 1 small red chili (fresh)
- soy sauce and salt to season
- Cut the chicken breast into slices (approx. 15 x 3 cm, 1 cm thick) and put on wooden sticks (water the wooden sticks over night to make sure, that the chicken comes off after cooking...). Dissolve the tamarind paste in the hot water and add all the other ingredients for the marinade. pour over the chicken Satay and leave to soak for at least 2 hours or overnight.
- Heat the coconut oil in a pan. Add the agave syrup and let it caramelize a bit. Now add the finely cut onions, garlic, chili and ginger and add a pinch of salt. Roast until the onion appears to be slightly golden. Add the crushed lemongrass stems and the warm water and bring to boil. Mix in the peanut butter and cook until creamy. Blend the sauce and season with soy sauce.
- Grill the satays from both sides until golden and serve with the sauce. Basmati rice adds nicely to this dish.