Amazing Chicken Satays

This "Straya Day", our friend Robbie (Robertus) graciously offered to book up a storm for us. The menu was:

Lunch: Indonesian noodles with fish balls and greens in sweet soya sauce

Dinner:
Entree - Chicken Satays
Mains - Beef Rendang, Telor Balado (Eggs in tomato and onion garlic sauce), Beans with lotsa garlic, KangKung (water spinach), Sambal, Jasmine Rice

I have put more pictures of the dishes and his cooking in a public album on facebook -

http://www.facebook.com/album.php?aid=330643

Although every single item was amazing, my favorite were the chicken satays.

Robbie used Enak Co. peanut slab and cooked it with onion garlic and palm sugar.

30 bamboo skewers were soaked in water for about 30 minutes so that they don't burn while cooking.

He then cut (or got me to cut) 500 grams chicken in really small pieces (like a third of your finger) and put 3 on each bamboo skewer.

We then got the charcoal going in a wok and one of the party members (oh why, that's me again!) did a great job at fanning it almost non-stop.

Smeared the chicken skewers with this amazing peanut sauce (not kraft peanut sauce out of the can as they do in restaurants) and cooked them for about 4-5 mins over the charcoal (through a grill of course).

Robbie said before cooking that having these satays is like food-orgasms. And for once, I don't disagree with him!

Robbie, go open a Satay house in Sydney, mate! Information Technology - Glass Ya!