If you haven’t made it to Indonesia yet, or sadly this summer your Bali experience ends with feet up on a Balinese coffee table, SO still has a recipe to get you in the easy Indonesian mood. Spicy meats are a mainstay of the Indonesian diet that leans towards curries, stews and grilled sauce covered satays.

Bunda Estherlita Suryoputro shares her recipe for Indonesian Satay; a thick, tangy peanut sauce with chicken cubes and served over white rice. “This is an original Indonesian satay. I send it from a long way. Hope all over the world, readers can enjoy it.”

Ingredients

3 tablespoons soy sauce

3 tablespoons tomato sauce

1 tablespoon peanut oil

2 cloves garlic, peeled and minced

1 pinch ground black pepper

1 pinch ground cumin

6 skinless, boneless chicken breast halves – cubed

1 tablespoon vegetable oil

1/4 cup minced onion

1 clove garlic, peeled and minced

1 cup water

1/2 cup chunky peanut butter

2 tablespoons soy sauce

2 tablespoons white sugar

1 tablespoon lemon juice

skewers

Preparation

In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.

Preheat the grill for high heat.

Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.

Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.