Satay

🔥 Prep

• Soak the 20 bamboo skewers in water for 30 minutes to prevent burning.
• Cut the 500 g chicken thigh into bite‑sized cubes (about 2 cm).
• Bruise and finely chop the 2 lemongrass stalks, discarding the tough outer layers.
• Measure out 1 tsp turmeric, 1 tbsp soy sauce, 1 tbsp sugar, 100 g peanut butter, and 50 ml coconut milk.
• In a bowl combine the chicken cubes, turmeric, chopped lemongrass, soy sauce, and a pinch of salt; toss to coat and let marinate for 15 minutes.

🔥 Cook

• 1. Thread the marinated chicken onto the soaked bamboo skewers, leaving a small gap between pieces.
• 2. Pre‑heat a grill or grill pan to medium‑high heat.
• 3. Place the satay skewers on the grill and cook for 4 minutes on the first side, then flip and grill another 4 minutes until the chicken is opaque and lightly charred.
• 4. While the skewers grill, make the peanut sauce: in a small saucepan combine the peanut butter, coconut milk, sugar, and a splash of water; whisk over low heat until smooth and warmed, about 2 minutes.
• 5. Brush the grilled satay with the peanut sauce during the last 1 minute of cooking on each side for extra glaze.
• 6. Remove the skewers from the grill and let them rest for 2 minutes before serving.

🔥 Serve

• Arrange the satay skewers on a platter with the warm peanut sauce in a dipping bowl.
• Garnish with sliced cucumber, fresh cilantro, and lime wedges.
• Serve alongside steamed jasmine rice or ketupat (compressed rice cakes) and a simple achar (pickled vegetables) on the side.