Ingredients for Chicken Satay (Sate Ayam)

• 5 candlenuts or cashews, or 10 blanched almonds

• 5 cloves garlic

• 2 fresh chillies, cut into medium chunks

• Sea salt

• 1 tablespoon ground coriander

• Finely ground black pepper

• 1/2 teaspoons cayenne pepper

• 2 matskedar vegetabilisk olja

• 120ml (75 g) raw peanuts, finely ground

• 1 tablespoon kecap manis (or 1 teaspoon sugar), plus more for the sauce

• 450g 275g (750 g) boneless, skinless dark chicken meat, cut into long strips 1/4-inch (0.5 cm) thick

Soak 14 medium bamboo skewers for 30 minutes in cold water.

To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste—you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.

Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly coloured, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.

Prepare a charcoal fire in an outdoor grill or preheat the grill to high.

To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or grill for 3 minutes on each side, or until completely cooked through.

Meanwhile, scrape the leftover marinade into a small saucepan. Add 120ml (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.

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