Chicken Satay with Peanut Sauce

In addition to the Indonesian green beans I made yesterday, I also made the weary travelers two satays. The one on the left is made with thinly sliced chicken breasts. Slice 4 boneless chicken breasts into thin slices. In your food processor, blend 2 stalks of lemongrass, 3 garlic cloves, 6 shallots, 2 tsp. turmeric, 1 tsp. coriander pwd., 1 tsp. chili pwd., 1/2 tsp. salt, 2 T. sugar. Add a little water and marinate the chicken in this for 24 hours. After it's marinaded, skewer it on bamboo skewers which have been soaked in water for at least an hour.  Cook over charcoal until chicken is cooked and begins to scorch.

Serve it with peanut sauce:  1-1/2 cups peanuts chopped.  1 C. water, 1 T. sweet soy sauce (kecap manis), 1-1/2 T. palm sugar, 1/4 tsp. salt, 1/4 C. oil, 1/4 C. tamarind juice.    4 dried chilies, 3 cloves garlic, 3 shallots minced, 2 stalks lemongrass minced, 1 inch cube ginger minced, 1 T. coriander powder.  Saute the last 6 ingredients in the 1/4 cup of oil until aromatic.  Stir in the rest of the ingredients and cook until it begins to thicken.  Serve it drizzled over the cooked chicken.