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Ingredients

• 8 macadamia nuts or candlenuts if available
• 4 shallots, sliced
• 4 garlic cloves, sliced
• 4 hot red chiles, seeded if milder flavor is desired, and sliced
• 1 teaspoon [5 mL] salt
• ½ teaspoon [3 mL] black pepper
• 1 teaspoon [5 mL] ground turmeric
• 2 teaspoons [10 mL] ground coriander
• ½ teaspoon [3 mL] trassi (concentrated, fermented shrimp paste; see Chef Notes)
• 1 teaspoon [5 mL] tamarind paste, dissolved in 2 tablespoons water and strained
• 2 tablespoons [10 mL] vegetable oil
• 2 slices galangal (laos)
• 1½ stalks lemongrass, cut into 3-inch [8-cm] pieces, bruised
• ¼ cup [60 mL] brown sugar or palm sugar
• 1¼ pounds [560 g] boneless chicken, cut into ¾-inch [2-cm] cubes
• 6 hot red chiles, seeded if milder flavor is desired, and sliced
• 2 garlic cloves, minced
• 6 shallots, sliced
• 1 tablespoon [15 mL] brown sugar or palm sugar
• ½ teaspoon [3 mL] salt
• ¼ cup [60 mL] fresh lemon juice
• 1 cup [240 mL] chunky peanut butter, at room temperature
• About 2 cups [480 mL] hot water, as needed
• 10 wooden skewers, soaked 30 minutes in warm water if wood
• 2 tablespoons [30 mL] crispy fried shallots (see Chef Notes), for garnish

Description

The Satays Of Thailand Are Most Familiar To The General Public, But Indonesian Satays Offer More Depth Of Flavor And Character. The Traditional Balinese Satay Is Made With Pork And Has No Accompanying Sauce, But The Intensity Of Bumbu Manis (the Seasoning

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