Satay is ubiquitous to South East Asia and almost every country in the region has its own version of this versatile dish. Although Chicken Satay seems to be widely popular here in the West, one is likely to find beef, fish, tofu, pork and goat as the source of protein quite often in the East. It is a common misconception that Satay is of Thai origin based on the fact that every Thai restaurant is likely to have it on their menu. It is in fact a mainstay in Indonesia, Malaysia and Singapore. Relatively easy to prepare and inexpensive - the Satay is often a meal and not the mere appetizer we tend to associate it with. Lamb Satay which originated in the islands to the Northeast of Java is considered the most popular in Indonesia. Malaysians have their own trademark of basting the meat with oil using a brush made of lemongrass as it grills.
There's no denying that it is a great finger food but it contributes well to a family style meal too. A hearty bowl of soup or rice and a platter of Satay and you're off to a good start!

Recipe for Chicken Satay:

1 lb Chicken cut into bite size pieces
1 inch piece of galangal
1 cilantro root
1 clove garlic
1 stem lemon Grass
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon turmeric powder
1 teaspoon curry powder
½ cup coconut cream
1 teaspoon sugar
1 teaspoon salt
Grind the galangal and cilantro root to a fine paste. Add in the dry spices. Combine the remaining ingredients. Marinade for half an hour. Skewer the meat. Grill over an open fire and baste with the marinade to keep the meat moist. Serve with Satay sauce.

Satay Sauce
1 tablespoon red curry paste
1 cup coconut milk
¼ cup crunchy peanut butter
2 tablespoons tamarind juice (equal parts tamarind paste and water boiled briefly).
1 tablespoon sugar
Salt to taste
1 tablespoon oil
Heat the oil and sauté the curry paste. Add in the remaining ingredients and lower the heat. Adjust the salt and sugar and simmer till it thickens. It should coat the back of a spoon.