• Coarsely cut all ingredients, except lime leaves, then saute using 2 Tbsp of cooking oil then add lime leaves. Saute the sauce till half cooked and remove the lime leaves. Blend the ingredients together with 3 Tbsp of table cooking oil for an easy and smooth paste. 

• Thinly slice the shallots, red cayenne, lemongrass, lime leaves. Mix it altogether in a heat resistant bowl, add chicken powder, salt, sugar and stir it well. Meanwhile, preheat the cooking oil until it gets really hot, then pour it into the bowl little by little. Stir it well. Set aside

• Prepare a medium size bowl then mix all the ingredients in (B) together except lemon grass, add 1 table-spoon of Base Genep/Gede seasoning. Stir it well.
• Take about 30g of the meat mixture and wrap around the lemongrass skewer. Repeat for all remaining meat mixture and grill it using a pan or griller until it’s well cooked on all sides. Set aside. 
• Place the lemongrass skewer on the serving plate and serve it together with sambal matah.

| Rub the grill pan with oil or butter before starting the grilling process.

The choice of the meat/protein could be changed depending on your own taste, such as mackerel or else.