900g boneless (cut skinless chicken breasts or thighs into about ¾ inches cube)
Cooking oil (for basting)
Ingredients (for marinade)
100g Dancing Chef Tom Yam Paste
50g Dancing Chef Pineapple Rice Paste
3 tbsp honey
2 tbsp coconut milk
3 tbsp Indonesian kecap manis
3 tbsp brown sugar (as much as required)
3 tbsp coriander powder (ketumbar)
1 tsp turmeric powder (kunyit)
2 tsp cumin powder (jintan putih)
3 tbsp creamy peanut butter
2 medium red onions (cut into large pieces)
Directions
Combine all the marinade ingredients in a food processor to form a paste. Add the chicken meat to the marinade, mix well coating it thoroughly, and let sit for 5 hours or more in the refrigerator. Thread 4 to 5 pieces of the chicken onto each bamboo skewer into a tight bundle, covering 4 inches of the skewer.
Heat up a barbecue or non-stick grill pan and place the sate skewers on it for six to seven minutes on each side, basting with cooking oil. Serve with desired chunks of cucumber, pineapple and onion.
