Summary

Ingredients

• 600 g boneless chicken thihs, cut into 2 x 2 cm pieces
• 50 wooden skewers (satay skewers, at least 20 cm long, Asian shop)

For the marinade:

• 2 tablespoon, heaped onion (s), browned
• 3 tablespoon soy sauce, sweet (Kecap Manis)
• 2 tablespoons oil
• 5 m garlic clove (s), finely chopped or pressed
• 2 tablespoon lime juice
• 1 teaspoon salt

For the sauce: (peanut sambal)

• 3 tablespoon oil
• 6 small onion (s), red, whole (Asiashop),
• 4 m. Garlic clove (s), finely chopped or pressed
• 2 bell peppers, red long (see picture) without seeds
• 1 small chilli pepper (s), red, without seeds
• 150 ml coconut milk, creamy (available in a tetrapack in the Asian shop)
• 1 tablespoon lime juice
• 100 g peanuts, roasted, unsalted, otherwise inore the addition salt
• 1 teaspoon soy sauce, salty (Kecap Asin, Asiashop)
• 1 teaspoon salt, only if the peanuts are unsalted
• 2 tablespoon cane sugar, brown, or better palm sugar from the coconut palm (if available)

For the sauce: (honey sauce)

• 1 tablespoon soy sauce, sweet (Kecap Manis)
• 1 tablespoon soy sauce, salty (Kecap Asin)
• 3 tablespoon honey
• 2 tablespoon rice wine (alternatively dry sherry)

Also:

• 15 tablespoon soy sauce, sweet (Kecap Manis)
• 10 small onion (s), red, quartered (Asiashop)

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Instructions

1. Put the seasoning ingredients for the marinade in a sufficiently large bowl. Add the meat and mix well. Marinate for 1 hour in the refrigerator.
2. For the peanut sambal, heat the oil in a pan, add the first 5 ingredients and roast until they are fragrant. Then add the remaining ingredients and simmer until the mixture becomes a little thick. Remove from the hob and let cool down a little. Strain and pour the liquid into the blender. Puree while adding the strained solid ingredients in portions until the mixture becomes creamy and liquid. Season to taste with salt. The peanut sambal must taste clearly like peanuts and have a slight spiciness.
3. Prepare 5 dinner plates: Put 3 - 4 tablespoons of the peanut sambal on each plate and spread a little. Add 3 tablespoon Kecap Manis with 8 onion quarters per plate on the inside of the plate.
4. Place three to 4 pieces of chicken lengthways on a skewer, leaving half of the skewer free. Grill the sate skewers at a high temperature until the meat is cooked through. Brush with the leftover marinade and finally with the honey sauce. Place 1/5 of the skewers on each plate and garnish in an appealing way.
5. In Indonesia, one eats nasi putih or nasi goreng (white or fried rice) and wishes selamat makan - bon appetit.