The most traditional of the Satays, cooked over coconut-shell fire but a BBQ or even a grill will do!
600g kid dice
1 – 2 tsp chilli flakes – use as much as you like
1 tsp turmeric
2 cloves garlic, finely chopped or crushed
1 tbsp finely grated or chopped fresh ginger
200ml full fat coconut milk
4 tbsp kecap manis (or use soy sauce with ½ tsp sugar per tbsp soy)
150g peanut butter (without added sugar, if it has sugar omit the sugar and use soy sauce not kecap manis)
1 or 2 cucumbers peeled, deseeded and cut into batons.
Metal or bamboo skewers (if bamboo soak in water for 30 minutes)
- Mix 2 tsp of sriracha and 2 tbsp of kecap manis together with the diced goat and leave to marinade for as long as possible; throughout the day, overnight or at least a couple of hours.
- Whisk the remaining 2 tbsp kecap manis and chilli flakes with the coconut milk in a small saucepan over a light heat. While on the heat add the peanut butter, stir and remove from the heat.
- Blend the mix in a food processor or using a stick blender together with the juice from ½ the lime. Check the seasoning and adjust adding salt and chilli if necessary, adding a bit more water if required. Put the sauce in a bowl and set aside somewhere to keep warm.
- Thread the meat onto skewers and BBQ, grill or pan-fry until the surface is nicely caramelised and the meat is cooked through; anywhere between 4 – 8 minutes.
- Serve the skewers and cucumber batons alongside the satay sauce to dip with the remaining lime to squeeze. Add steamed or sticky rice to make more of a meal.
Tip: Use leftover sauce as a salad dressing, loosened with water.