With the spicy peanut paste, sate, is a great favorite in South East Asia. It is thought to have been originated from Sumatra in Indonesia. An Indonesian favorite made from small marinated cubes of meat, fish or poultry and threaded on skewers to be broiled or grilled.
Ingredients: (serves 4 to 6)
500 g/1.25 lb chicken, de-bone and cut in bitesize pieces
15 ml/1 tablespoon groundnut (peanut) oil
1 bunch rocket (arugula) leaves
For the sate sauce:
60 ml/4 tablespoons groundnut (peanut) or vegetable oil
5 garlic cloves, crushed
5 dried Serrano chilies, seeded and ground
10 ml/2 teaspoon curry powder
50 g/2 oz roasted peanuts, finely ground
Method:
1. To make the sate paste, heat the oil in a wok or heavy pan and stir in the garlic until it begins to color. Add the chilies, curry powder and peanuts and stir over a gentle heat until the mixture forms a paste. Remove from the heat and leave to cool.
2. Put the chicken into a large bowl. Beat the groundnut oil into the sate sauce and add the mixture to the pieces of chicken. Mix well, so that the chicken is evenly coated, and put aside to marinate for 30-40 minutes.
3. Soak four to six wooden skewers in water for 30 minutes. Prepare a barbecue. Thread the meat on to the skewers and cook for 2-3 minutes on each side or until cooked. Serve the meat with the rocket leaves for wrapping. Alternatively, you could also serve with cut cucumber and onions.
Best serve while hot.
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