Chicken Satay with Peanut Sauce

Steps

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1. 1
   Dry-roast the coriander seeds, fennel seeds, and cumin seeds over medium heat until fragrant. Cool and grind finely into powder.
   ▶ ≈1:25
2. 2
   Roughly chop the garlic, red onions, lemongrass, ginger, fresh turmeric, and palm sugar, then blend with water until completely smooth.
   ▶ ≈1:51
3. 3
   Cut the boneless chicken into small cubes of about 2x2 cm and drain any excess moisture. If using thigh meat, remove bones first.
   ▶ ≈2:57
4. 4
   Place the chicken in a large container and combine with salt, blended spice mixture, ground spice powder, granulated sugar, and cooking oil. Mix well and refrigerate for at least 2–3 hours, preferably overnight.
   ▶ ≈3:57
5. 5
   Boil the dried chilies until soft. Roughly chop the garlic, shallots, ginger, lemongrass slices, galangal, and soaked dried shrimp, then blend with the chilies until smooth.
   ▶ ≈4:38
6. 6
   Dry-roast the peanuts until lightly golden, then cool slightly and rub off the skins. Sift to separate the skins, then coarsely grind the peanuts in a grinder.
   ▶ ≈5:19
7. 7
   Heat oil in a pan and test temperature with a chopstick (bubbles indicate readiness). Sauté the blended spice mixture until fragrant and oil separates, adding water in stages and cooking until browned.
   ▶ ≈6:01
8. 8
   Add the ground peanuts and stir briefly, then pour in about 3 cups of water for the sauce. Season with tamarind juice, palm sugar for sweetness, salt to taste, and optional coconut milk for richness.
   ▶ ≈6:41
9. 9
   Add 3 tablespoons of sweet soy sauce to balance flavor and color. Simmer the peanut sauce over medium heat for 15–25 minutes until oil rises to the surface, stirring occasionally to prevent burning. Adjust thickness, sweetness, and spiciness to taste.
   ▶ ≈7:17
10. 10
    Soak the satay skewers in water for about 30 minutes to prevent burning. Thread the marinated chicken onto the skewers, alternating 2 pieces of meat with chicken fat, packed tightly to account for shrinkage during grilling.
    ▶ ≈8:05
11. 11
    Mix 0.5 cup cooking oil, 2 tablespoons coconut milk, 0.25 cup satay marinade, 0.5 tablespoon granulated sugar, and a little water for basting. Bruise one lemongrass stalk to use as a basting brush.
    ▶ ≈8:40
12. 12
    Grill the satay over charcoal or an electric grill for about 3–4 minutes. Flip and baste with the lemongrass brush each time, continuing until the exterior is crispy and browned.
    ▶ ≈9:20
13. 13
    Slice cucumber and onion to serve alongside. Eat the grilled satay hot with the peanut sauce, alternating bites with cucumber and onion for freshness. Can also be served with pressed rice or ketupat.
    ▶ ≈10:25