2 large chicken breast, sliced into chunks

¼ pineapple

1 cucumber

¼ bunch coriander

1tsp ginger.


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

Spice paste

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.