SAUCE:
250 g. peanut butter (crunchy)
1 clove garlic, crushed
1 tbsp. soya sauce and 2 tsps. brown sugar (or 1 tbsp. sweet soya sauce)
Salt to taste
1 small onion, grated
1 tbsp. oil
asam
1/2-1 tsp. chilli
1 cup santan (or water)
Heat the oil and fry the onion and garlic till light brown.
Add chilli and fry a minute longer.
Then add peanut butter, mix well, add soy sauce, brown sugar, asam and salt.
Finally add santan and stir till boiling.
The consistency should not be too thick. It is a dunking sauce. (Consistency can be adjusted by adding more water to thin, cooking a little longer to thicken.)
MEAT:
500 g. round or buttock steak/chicken thighs
1 small clove garlic, crushed
1-2 tbsp. soya sauce
asam
1/2-1 tsp. chilli
1 small onion, grated
Salt to taste
oil (1 dsp.)
Cut the meat into 3 cm. cubes and thread on skewers (approximately 4-6 cubes per skewer.)
Marinade in the remaining ingredients for at least an hour.
Grill over charcoal fire, turning frequently, basting occasionally with marinade and brushing with oil.
