Sate Ayam

Chicken skewers marinated in sweet soy and turmeric, grilled over charcoal and served with a peanut sauce and lontong.

Ingredients

• 600g whole mackerel
• 1 cup compressed rice cakes (lontong)
• 2 tbsp sliced galangal
• 1/2 tsp ground cumin
• 1/4 cup coconut oil
• 1 cup cabbage, sliced
• a handful of fresh kaffir lime leaves, chopped
• a generous spoonful of roasted peanuts
• 2 cups tamarind water
• 1 1/2 tsp ground turmeric
• 1 cup bean sprouts, sliced
• a generous spoonful of kecap manis (sweet soy sauce)

Instructions

1. 1

   Pat the firm tofu dry, season generously with salt, pepper, and ground turmeric, and let it sit for a few minutes to absorb the flavors.

2. 2

   Heat neutral vegetable oil in a wide pan or heavy pot over medium-high heat and sear the firm tofu until browned on all sides, then remove and set aside.

3. 3

   In the same pan, gently cook the sliced galangal and sliced shallots over medium heat until softened and fragrant, about 4-5 minutes.

4. 4

   Stir in the crushed candlenuts and cherry tomatoes, cooking for a few more minutes so the spices bloom and coat the vegetables.

5. 5

   Return the firm tofu to the pan, pour in the coconut milk, and bring everything to a gentle simmer.

6. 6

   Cover and cook over low heat until the firm tofu is tender and cooked through, roughly 15 mins.

7. 7

   Stir in the lime wedges, taste, and adjust the seasoning with salt and pepper as needed.

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