Instructions: If you have been to Southeast Asia you have probably had satay (also spelled sate), and even if you managed to avoid eating it, you are guaranteed to have smelled it cooking. Satay stands are on virtually every street corner in Indonesia, Malaysia, Singapore, and who knows where else.

This recipe calls for
chicken, but you can substitute beef, pork, or lamb. I even saw turtle satay on a menu in Bali.

Combine the garlic, salt and pepper in a deep bowl and mash them to a paste with the back of a spoon. Mix in the soy sauce, molasses and lime juice. Add the chicken cubes and toss until they are evenly coated. Marinate in the refrigerator for 2 hours, stirring occasionally. Remove the chicken from the marinade and thread it tightly, 4 or 5 pieces at a time, on small skewers

(preferably Oriental wooden skewers about 6 inches (15 cm) long). Brush the oil evenly over the chicken. Cook over charcoal (traditional) or under the kitchen broiler for 5 to 10 minutes, turning occasionally, until the chicken is crisp and brown. Serve at once, with the meat still on the skewers, accompanied by katjang sauce presented separately in a bowl.

Serves 4.

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