Indonesian Satay (Simplified for the American Pantry)

• 1 lb stew boneless beef cubes or 2 large chicken breasts, boneless, skinless
• 4 garlic cloves, minced
• 1 teaspoon coriander powder
• 1 teaspoon olive oil (or peanut oil)
• 13 cup ketjap manis (or enough to coat meat)
• 1 teaspoon brown sugar (or golah jawa, cane sugar if you have it)
• 1 teaspoon pepper

1. Cut chicken or beef into kebab-style pieces.
2. Combine all other ingredients in a bowl and add meat.
3. Toss to coat the meat, "squish" meat with your fingers, to tenderize meat and allow the flavors to permeate it.
4. Marinate overnight.
5. The next day, arrange meat on skewers and broil on foil-covered broil-proof pan until done OR pour in a small oven-proof casserole-dish and bake at 350 degrees until cooked.
6. Serve with peanut sauce for dipping.

beef, garlic, coriander powder, olive oil, ketjap manis, brown sugar, pepper

Taken from www.food.com/recipe/indonesian-satay-simplified-for-the-american-pantry-240329 (may not work)