Chicken Satay with Peanuts Sauce

Sumber resipi: Chef Wan
Ingredients:
500g Chicken breast or thigh meat, cut into bite size pieces
4 tbsp castor sugar
2 tsp salt
Bamboo skewers

Marinade: (i marinate for 2 days)
6 stalks lemongrass, bruised
10 shallots, peeled
4 cloves garlic, peeled
1/2" knob galangal, peeled
1/2" knob ginger, peeled
1 1/2 tbsp turmeric powder

Side dishes:
Cucumber
Onions
Ready made nasi impit

Peanut sauce:
4 tbsp vegetable oil
300g peanuts, toasted and coarsely ground
1 cup (250ml)  water
4 tbsp thick tamarind juice (made from 2 tbsp tamarind pulp mixed with 4 tbsp water and strained
4 tbsp sugar
100g palm sugar (gula melaka)
Salt to taste

Spice for peanut sauce:
4 stalks lemongrass, sliced
1/2" knob galangal, peeled
1/2" knob ginger, peeled
1 tsp cumin seeds
1 tbsp coriander seeds
4 tbsp ground chili paste

Method:
Prepare peanut sauce:

Combine ingredients for spice paste in a food processor and blend until smooth.

Heat the oil in a wok and fry the spice paste for a few minutes until fragrant.

Add the ground peanuts, water, tamarind juice, sugar, palm sugar and salt.

Simmer until thick.  Set aside.

Prepare satay:

Combine ingredients for marinade in a food processor and blend until smooth.

Mix the chicken with the marinade, sugar, salt and skewer with bamboo sticks.

Leave to marinate for 2 days.

Grill the chicken over a charcoal fire until cooked.

Serve with cucumber, onions, prepared peanut sauce and nasi impit.