Name: Chicken Satay with Indonesian Peanut Sauce
Yield: 2 servings
Ingredients: 1 "cone" pilloncillo (or palm sugar*); 2 large red chili peppers (halved, seeded and sliced); 1 shallot (minced); 8 cloves garlic (minced); 1/2 inch fresh ginger (minced); 1/2 inch fresh turmeric (minced); 3 candlenuts (lightly toasted (macadamia nuts can be subbed here)); 1/2 tsp coriander seed (crushed); 1/4 teaspoon freshly grated nutmeg; 1/4 cup vegetable oil; 1/2 cup water; 1/2 tsp salt; 6 chicken tenders (diced); 2 1/2 cups raw peanuts (shelled); 5 cloves garlic (sliced); 3 to 5 bird's eye chili slices (depending on how spicy you want it); 2 tablespoons minced ginger; 2 tablespoons palm sugar syrup; 1 14 oz can coconut milk; 2 tablespoons sweet soy sauce (tamari for GF); 2 kafir lime leaves; 1 teaspoon fresh lime juice; 1 teaspoons shallots; Salt (to taste); Vegetable oil (for frying)