Satay with chicken Senayan style

Ingredients for 5 servings:

• 600 g boneless chicken thighs, cut into 2 x 2 cm pieces
• 50 wooden skewers (satte skewers, at least 20 cm long, Asian shop)
• 2 tbsp, heaped onion(s), browned
• 3 tbsp soy sauce, sweet (Kecap Manis)
• 2 tbsp oil
• 5 m.-sized garlic cloves, finely chopped or squeezed
• 2 tbsp lemon juice
• 1 tsp salt
• 3 tbsp oil
• 6 small onions, red, whole (Asian shop),
• 4 medium-sized garlic cloves, finely chopped or squeezed
• 2 long red bell peppers (see picture) without seeds
• 1 small red chili pepper(s), without seeds
• 150 ml creamy coconut milk (available in tetra packs in Asian shops)
• 1 tbsp lemon juice
• 100 g peanuts, roasted, unsalted, otherwise ignore the salt addition
• 1 tsp salty soy sauce (Kecap Asin, Asian shop)
• 1 tsp salt, only if the peanuts are unsalted
• 2 tbsp cane sugar, brown sugar, or better palm sugar from the coconut palm (if available)
• 1 tbsp soy sauce, sweet (Kecap Manis)
• 1 tbsp salty soy sauce (Kecap Asin)
• 3 tbsp honey
• 2 tbsp rice wine (alternatively dry sherry)
• 15 tbsp soy sauce, sweet (Kecap Manis)
• 10 small red onions, quartered (Asian shop)

Instructions

Working time approx. 2 hours; Rest time approx. 1 hour; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours 30 minutes

Sate Ayam khas Senayan, from Indonesia

Combine the spices for the marinade in a large bowl. Add the meat and mix well. Marinate in the refrigerator for 1 hour. For the peanut sambal, heat the oil in a pan, add the first 5 ingredients, and toast until fragrant. Then add the remaining ingredients and simmer until the mixture thickens slightly. Remove from the heat and let cool slightly. Strain and pour the liquid into a blender. Blend, adding the strained solid ingredients a little at a time, until the mixture becomes creamy and liquid. Season with salt. The peanut sambal should have a distinct peanut flavor and a slight spiciness. Prepare 5 dinner plates: Spoon 3-4 tablespoons of the peanut sambal onto each plate and spread it out slightly. Add 3 tablespoons of kecap manis with 8 onion quarters per plate on the inside of the plate. Thread three to four pieces of chicken lengthwise onto a skewer, leaving about half of the skewer free. Grill the satay skewers at high heat until the meat is cooked through. Brush with the remaining marinade and finish with the honey sauce. Place 1/5 of the skewers on each plate and garnish attractively. In Indonesia, this is served with nasi putih or nasi goreng (white or fried rice) and a “selamat makan” (enjoy your meal).