Balinese Satay

(Nokia)
500 g cubed chicken breasts
24 bamboo skewers

Marinade
2 teaspoons tamarind paste
2 tablespoons warm water
3 garlic cloves
4 peeled shallots
1 teaspoon coriander seeds
1/4 cumin seed
1/2 teaspoon salt
1 1/2 tablespoons oil (groundnut or sunflower oil will do)

Peanut sauce
2 tablespoons oil
3 red finger-length chilies
3 garlic cloves, minced
200 g unsalted peanuts, dry roasted and skinned
1/2 teaspoon salt
3 tablespoons palm sugar or brown sugar
250 ml hot water



1. Mix the tamarind pulp with oil, add chicken and set aside to marinade for at least 20 minutes.
2. To prepare the peanut sauce heat the oil in a saucepan add chillies and garlic and cook over medium heat until soft (about 5 minutes). put the mixture into the food processor and add the peanuts, salt and sugar. Process briefly so that the peanuts are still chunky. Add hot water and process again to make a thick sauce.
3. Thread 4 chicken cubes onto each skewer. Grill on the barbecue or griddle pan until golden brown on both sides and cooked inside. Serve with dipping bowls of peanut sauce rice or pita bread and fresh cucumber salad.

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