RECIPE

INGREDIENTS:
350g chicken breast (can also use lamb or beef)
2 tbl spoon turmeric powder (kurkuma)
1/3 tea spoon ketumbar (corriander)
1 stalk lemon grass
3 chillies
3 shallots
2 candlenuts
1/2 piece roasted shrimp paste (trassi)
1/2 cup coconut milk
1/3 tea spoon jintan manis (aniseed)
1/3 tea spoon jintan putih (cumin seed)
sugar, salt and pepper to taste

PREPARATION:
1. Debone the chicken and remove skin. Cut into small squares
2. In the container of an electric blender, put seeded and roughly cut chillies, shallot, lemon grass and shrimp paste and blend until you have a smooth paste. Pour into bowl and stir in powdered spices, coconut milk and sugar.
3. Add chicken and stir each piece untill well coated. Cover and leave to marinade for at least half an hour, can also be left marinating over night.
4. Thread pieces of chicken on a bamboo skewer, grill over glowing charcoal or under pre-heated grill about 5cm from the heat for 5 to 8 minutes until the chicken is cooked. Brush with extra oil during grilling once on each side.

PEANUT SAUCE

INGREDIENTS:
1/2 cup vegetable oil
300ml water
1/3 cup tamarind water
2 tbl spoons brown sugar
1 tbl spoon sugar
1/3 cup coconut milk
200g peanuts
1 tbl spoon turmeric powder (kurkuma)
1 piece chopped lengkuas (Galangal, something like ginger)
1 piece chopped stalk serai (lemon grass)
5 shallots (chopped)
2 cloves garlic (chopped)
chilli powder to taste
1/2 piece of roasted shrimp paste (trassi)

PREPARATION:
1. Heat oil in a frying pan and add the peanuts and fry for a few minutes untill brown
2. Remove panuts from the pan and leave to cool. Then work to a powder in an electric blender or by using a mortar
3. Put the shallot, garlic, shrimp paste, lemon grass and lengkuas in a blender and pound to a smooth paste. Add the chilli powder, turmeri powder and salt to taste and mix well.
4. Heat the vegetable oil in a pan, add the spice paste and fry gently for a few minutes until fragrant. Stir constantly.
5. Add the water and bring to boil. Then add the ground peanuts, sugar, tamarind water, brown sugar and coconut milk, stirring constantly. Continue boiling until sauce is thick. Remove from the heat and the sauce is ready to be served.