In Wayan Kresna Yasa and Tjok Maya Kerthyasa’s cookbook, Paon: Real Balinese Cooking, they share delicious traditional Balinese recipes like this Chicken Sate with Tamarind and Chilli Sauce.
Chicken Sate with Tamarind Chilli Sauce (Sate Tusuk Sere Tabia)
Ingredients (makes 25 skewers)
500 g (1 lb 2 oz) chicken breast, skin removed, cut into 2½ cm (1 in) cubes
25 thin bamboo skewers, soaked for 20 minutes
Sate Sere Tabia Marinade
100 g (3½ oz) long red chillies, seeds removed, sliced
8–10 tabasco chillies, finely sliced
1 teaspoon shrimp paste
2 teaspoons tamarind pulp or paste
1 teaspoon lime juice
2 tablespoons sea salt
3 teaspoons palm sugar
Using a mortar and pestle, crush the chillies into a smooth paste. Add the remaining marinade ingredients and crush to combine. Transfer to a bowl and set aside.
Place the chicken in a mixing bowl, add the marinade and toss it by hand until the chicken is nicely coated. Let it marinate in the fridge for 1 hour.
Preheat a charcoal grill or a barbecue.
Add four pieces of the chicken onto each skewer and grill for 3 minutes on each side, until the meat is cooked through, golden-brown on the outside and the marinade has started to caramelise.
Serve with rice or lontong and sautéed greens.