Indonesian Sate

Steps

1. Cut the meat into bite-sized cubes and marinate with all the satay marinade ingredients. For the best flavor, marinate for at least 2 hours, preferably overnight in the fridge.

2. Pre-soak the bamboo skewers in water overnight. Assemble 4-5 pieces of meat on each skewer, mixing fatty and lean meat cubes. Repeat until all the meat is used.

3. For the best results, grill the satay over a charcoal fire. While grilling, brush the basting mixture on both sides of the satay. They are done when you see charred marks on both sides.

4. You can also grill the satay in a preheated oven at 200°C (392°F) by placing the skewers on a baking sheet for about 15 minutes, or until you see charred marks on the satay. Brush the basting mixture on the satay before grilling in the oven. Turn the satay over, baste the other side, and continue grilling.

5. Process all the ingredients for the peanut sauce in a food processor until well combined.

6. To serve, place the peanut sauce on a plate and add a dash of fish sauce. Drizzle generously with kecap manis and squeeze lime juice over it. Mix well. If desired, add one or two freshly chopped red chilies to the peanut sauce. Dip the satay into the sauce before eating. The satay can also be served with steamed rice or lontong (rice cakes).