Chicken Satay (Sate Ayam Banjar)

Indonesia has many variety of satays. Each island, each province, each city and town, they have their own style of satay. This is from Banjar in South Kalimantan.

Soak bamboo skewers in water overnight

500 g chicken, slice finger long

1/2 tsp white pepper powder

1/2 tsp grated nutmeg

2 cloves

1 tsp salt

1 tbsp tamarind juice (soak tamarind in hot water to produce this juice), available in Asian store, online, Safe on Foods/Pricesmart, No Frills

2 tbsp cooking oil

Sauce:

10 bird eye chilies

5 garlic

2 tomatoes, soaked in hot water, skinned then blender it

1 tbsp shrimp paste (available in Asian store, sometimes at Safe on Foods)

1 tsp salt or as needed

1 tbsp brown sugar/palm sugar

300 cc chicken broth

Roll chicken slices in pepper, nutmeg, cloves, salt and oil, let stand for 30 minutes

Thread each chicken slices into skewers and grill we;; on ember of charcoal

Serve immediately with the sauce and warm rice

To make the sauce:

Boil chilies and garlic until soften, then make paste

Mix paste with the rest of the ingredients, boil until thickened.