Instructions: Fancy a snack while traveling through Indonesia? If you ever find yourself in this enviable situation the likely answer is going to be satay on skewers.

Carefully char-grilled over an open fire, you can eat as you go, or make more of a meal of it, traditionally with cucumber pickle and square chunks of rice cake.

A cold beer and some salad are ideal partners. You need to soak the skewers in cold water for about 1 hour to prevent them burning. Cant wait for that long?

Wrap the exposed ends in a bit of foil, fiddly, but it does the trick.

Place the tamarind in a small cup of warm water and as the pulp becomes malleable squeeze out as much as you can. Drain through a sieve, squeezing out as much liquid from the solids as possible. Discard the pulp. Combine the tamarind liquor with the garlic, shallots, lime juice and zest, soy sauce and ginger.

Thread the meat on to soaked skewers and brush over the marinade. To make the sauce, fry the peanuts in the oil until browned.

Place the chilies, garlic and shallots in a processor and blitz.

Add to the peanuts and saute for 5 minutes, stirring all the time to prevent sticking. Add the lime juice and zest and the coconut milk and stir well so everything is amalgamated.

Cook the skewers over a moderate heat for 20 minutes, turning frequently and basting with any remaining marinade. Serve with the sauce.

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