2 large chicken breast, sliced into chunks
¼ bunch coriander
Sambal Kacang (peanut sauce)
2 cups shelled peanuts, roasted and chopped
4 tbsp oil
1 tbsp dark brown sugar
1 tsp dark soy sauce
juice 1 tsp tamarind pulp
1 tbsp water
salt to taste
2 cups water
4 fresh red chilli peppers, seeds discarded
5 shallots peeled & chopped
2 garlic cloves, peeled & quartered
1 tbsp shrimp paste
In a food processor mix ginger, chilli, garlic shallots and garlic. Cook on medium heat and add shrimp paste and tamarind paste. In a food processor blend nuts together. Add nuts to paste on the heat. Pour brown sugar over peanut sauce. Allow to simmer or 10 min. Add soy sauce to taste.
In a bowl, add shrimp paste, chilli and coriander. Marinate chunks of breast chicken in this satay paste. Allow to stand or 3 hours – over night. Thread chicken on to skewers.
Cook skewers over a high heat.
Serve with chunks of pineapple and peanut sauce.