Indonesian chicken satay with peanut sauce (Sate ayam)

1. Cut the chicken thigh fillets into 2 cm cubes. Pound the garlic and shallots to a paste with the crushed coriander seeds and mix into the chicken with the kecap manis, oil and salt; marinate for at least 30 minutes.

2. Soak wooden skewers in water for 20 minutes so they don't burn.

3. Toast the peanuts in a dry frying pan, leave to cool and grind into coarse crumbs.

4. Put the crumbs into a small pan with the crushed garlic, chopped chilli, kecap manis and water and cook over low heat, stirring, for 5-6 minutes until thick and glossy; finish with lime juice.

5. Thread the chicken onto the skewers and cook on a hot grill or griddle pan for 8-10 minutes, turning often and basting with the remaining marinade, until nicely browned and slightly charred at the edges.

6. Serve hot with the peanut sauce, alongside cucumber, red onion and rice or compressed rice cakes (lontong).

Tip: Indonesia's national grilled dish, cooked over charcoal on every street corner. Thigh meat stays juicier than breast; if the peanut sauce thickens as it stands, loosen it with a little water.