Indonesian Satay

Instructions

1. Prepare the marinade
   In a large bowl, combine soy sauce, 1 tablespoon vegetable oil, half of the minced garlic, grated ginger, 1 tablespoon brown sugar, 1 teaspoon ground coriander, and ground turmeric. Mix well until all ingredients are thoroughly combined.
2. Marinate the meat
   Add the cubed meat to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 1 hour, preferably 3-4 hours for maximum flavor absorption.
3. Make the peanut sauce
   In a saucepan over medium heat, add 1 tablespoon oil and sauté the remaining garlic and chopped chilies for 1-2 minutes until fragrant. Add ground peanuts, coconut milk, remaining brown sugar, ground coriander, and tamarind paste. Simmer for 5-7 minutes, stirring occasionally until the sauce thickens slightly. If too thick, add a little water.
4. Prepare the skewers
   Thread the marinated meat onto the pre-soaked bamboo skewers, using 4-5 pieces per skewer. Leave a little space between each piece to ensure even cooking.
5. Grill the satay
   Preheat grill to medium-high heat. Grill the skewers for 3-4 minutes per side, or until the meat is cooked through and slightly charred on the edges. Baste with a little of the marinade during grilling for extra flavor.
6. Serve
   Arrange the hot satay skewers on a serving plate and serve with the warm peanut sauce for dipping. Traditionally accompanied by cucumber slices, diced onions, and steamed rice.