Satay with Peanut Sauce

Instructions

1. 1

   In a bowl, combine 3 tablespoons kecap manis, 2 tablespoons lime juice, 2 minced garlic cloves, coriander, cumin, turmeric, cayenne pepper, and 3 tablespoons coconut milk to create the marinade.

2. 2

   Add meat cubes to the marinade, ensuring each piece is well coated, and refrigerate for at least 2 hours or overnight for best flavor development.

3. 3

   While meat marinates, prepare the peanut sauce by whisking together peanut butter, 1/2 cup coconut milk, 3 tablespoons kecap manis, 2 tablespoons lime juice, palm sugar, minced ginger, and 2 minced garlic cloves in a saucepan over medium heat.

4. 4

   Stir the peanut sauce constantly for 5-7 minutes until it reaches a smooth, pourable consistency; if too thick, add warm water 1 tablespoon at a time until desired consistency is reached.

5. 5

   Thread marinated meat pieces onto the soaked bamboo skewers, leaving a small gap between each cube to ensure even cooking.

6. 6

   Preheat your grill or grill pan to high heat (approximately 400-450 degrees Fahrenheit or 200-230 degrees Celsius) for 5 minutes until very hot.

7. 7

   Grill the satay skewers for 2-3 minutes per side for chicken or 3-4 minutes per side for beef, rotating occasionally, until meat is cooked through and has light charring on the exterior.

8. 8

   Transfer cooked satay to a serving plate and lightly brush with remaining kecap manis for additional glaze and color.

9. 9

   Serve satay immediately while still warm, accompanied by the peanut sauce for dipping.