Satay Ayam

Method

1. 1.Cut the chicken thighs into bite-sized pieces, roughly 2 cm cubes — thighs work better than breast here because they stay juicy over the high heat of a grill. Mix the turmeric, coriander, cumin, lemongrass, garlic, a tablespoon of kecap manis and a pinch of salt into a paste, then toss the chicken through it and leave it to marinate for at least an hour. Overnight in the fridge is better if you have the time.
2. 2.Soak your bamboo skewers in water for twenty minutes so they don't catch fire under the grill. Thread four or five pieces of chicken onto each skewer, packing them fairly snugly so the edges don't dry out.
3. 3.Make the peanut sauce while the skewers wait. Toast the peanuts in a dry pan until they smell warm and roasted, then pound or blitz them to a rough crumb — not a powder, you want some texture left. Fry the garlic, shallot and chilli in a splash of oil until softened, then stir in the peanuts, kecap manis, tamarind and enough water to make a thick, spoonable sauce. Let it simmer for a few minutes, taste it, and adjust — more tamarind if it's too flat, more sugar if the tamarind is too sharp.
4. 4.Heat a grill, griddle pan or barbecue to a high heat. Brush the skewers lightly with oil and cook them for about three minutes a side, turning once, until the chicken is charred in spots and cooked through. The char matters here — it's half the flavour.
5. 5.While the satay cooks, make a quick pickle by tossing the cucumber and shallot slices with the rice vinegar, sugar and a pinch of salt. It only needs five minutes to come together and it cuts through the richness of the peanut sauce nicely.
6. 6.Pile the skewers onto a plate with the peanut sauce in a bowl alongside, the pickle, and some lontong or steamed rice if you want to make it a full meal. Most of the time the skewers disappear before anyone sits down, which is a problem I've learned to plan for by making more than I think I need.

Notes