Chop shallots, 1 tbsp
Cloves Garlic, 4
Fresh turmeric, 1 tsp ( if you use powder just use half teaspoon only.)
Candlenuts, toasted, 1 tbsp
Chop galangal, 1 tsp
Lemongrass, 1 tbsp
Salt and pepper for seasoning, To taste
Oil, 1 tbsp
Cloves garlic (crushed), 3
Red Onion, 1
Hot Chili (optional), 1
Brown sugar, 3
Peanut Butter, 5 tbsp
Crushed peanut, 1 tbsp
Water, 150 ml
Thick sweet soy sauce (kecap manis), 5 tbsp
Salt, 1 and 1/2
Place all ingredients (from chop shallots to lemongrass only) to the food processor and blend all the ingredients until smooth.
Stir fry all ingredient (blended) in the pot till the colour get change at the last when the satay marination get cool mix with the chilli paste ,oyster and sugar syrup. Then marinate the chicken for 3 hours in chiller.
For Peanut Sauce
Heat oil on medium heat in a pan and saute garlic, shallots and chilli (optional) until fragrant. Add the sugar and mix for a minute then add the peanut crushed and peanut butter mix well for another minute.
Add water, thick sweet soy sauce and salt. Simmer until sauce thickens. Take off from heat.
Serve with chicken satay, drizzle with extra kecap manis and sprinkle with fried shallots.
Grilled the satay half done and just coat with the ( oil,satay peanut sauce,kecap manis, slice red onion mix together) and grill again the satay till cook.