Sate Wangi - aromatic sate

Sate Wangiaromatic sate bahan-bahan:ingredients:500 gr chicken/beefsalt and pepper to taste5 tbsp arachide oilbamboo skewers / sereh stems (lemongrass)bahan-bahan marinade:ingredients marinade:7 shallots1 sereh3 jeruk purut / kaffir lime leaves2 tsp ketumbar (coriander)1/2 tsp jinten (cumin)1 tbsp gula jawa (palmsugar)Bahan-bahan saus:ingredients sauce:4 cloves garlic100 gr unsalted peanuts250 ml santen (coconut milk)1 tsp sambal ulek (see recipe)2 tbsp gula jawa2 jeruk purut leaves3 tbsp kecap manis (dark sweet soy sauce)1 lime (juice)1/2 tsp saltCara membuat:preparation/method:Cut the meat into 2 cm large cubes. Sprinkle the salt and pepper ont top. Pound or grind the ingredients for the marinade fine into a paste and add the oil. Marinade the meat with it for 3 hours.Pound or grind the garlic and the peanuts fine. Heat in a pan all ingredients for the sauce and let it simmer slowly until the sauce has thickened.Thread the meat on the skewers/stems and roast it slowly above a charcoal fire for 6 minutes until brown and done. Serve the sauce with the sate.