500 g Chicken Thigh or Chicken Breast Fillets
7 g Salt
30 g Garlic, blended smooth
2 - 3 pc Rice Cake/Lontong
For the peanut sauce
250 g Peanuts
50 g Candlenut
25 g Shallots
15 g Garlic
25 g Big Red Chili
1 L Water
14 g Salt
25 g Brown Sugar
70 g Sweet Soy Sauce
30 g Sugar
For dipping the skewers before grilling:
300 g Peanut Sauce (made earlier)
100 ml Warm Water
50 g Sweet Soy Sauce
Wash the chicken, then cut it into 2 cm cubes. Marinate with salt and garlic for 30 minutes.
After the chicken has marinated, skewer 4 - 5 pcs of diced chicken on each skewer. Set aside the skewers or store in the refrigerator until you are ready to grill them.
In a pan on medium heat, fry the peanuts, candlenut, shallots, garlic and big red chili until fragrant, or about 10 - 15 mins. Then remove and set aside to cool at room temperature
In a food processor, blend the fried ingredients until smooth.
In a frying pan, fry the blended paste with water and until it releases oil, or about 1 hour on medium heat, stirring constantly so it doesn't burn.
To the pan, add the salt, brown sugar, sweet soy sauce and sugar. Mix to combine well, ensuring the salt and sugar has dissolved.
Remove from heat and set aside.
In a mixing bowl, add about 300 g of the peanut sauce, warm water and sweet soy sauce, then stir until well combined.
Dip the Sate (chicken skewers) into the sauce, make sure the meat is evenly coated with the sauce.
Grill the Sate until it's half cooked, then dip it back in the sauce and grill it until it is fully cooked.
On your serving plate, add pieces of rice cake and the grilled Sate.
Top with fried onions and serve with the peanut sauce on the side.