Cut chicken into strips, pound meat, then cut into cubes and season with meat tenderizer. Pound separately garlic, onions, lemon grass, cumin, turmeric, coriander and langkuas. Mix together meat, pounded ingredients, salt, and sugar. Marinate for at least 4 hours, preferably overnight.
Thread meat onto skewers. Sprinkle oil mixture (1/2 oil, 1/2 water) over meat and grill until done. Set aside.
Paste:
Add the tamarind to water and soak for 2 hours. During this time, squeeze the tamarind so that it becomes pulpy. Filter the liquid through a strainer to remove seeds, stem and skin of the fruit.Pound the onions, garlic, and langkuas.
Roast the peanuts, remove skins, and grind finely.
Fry the shrimp paste on medium heat for a few minutes. Add the onion and garlic paste to the frying pan. Fry the onions until white. Don't brown them. Add the lemon grass, langkuas, dried chillies, peanuts, sesame seeds, coconut milk, sugar, salt and tamarind paste. Cook until the gravy is thick. Pour the gravy over the skewered chicken and serve.
Cut chicken in 1-inch chunks and thread chunks equally on 12 bamboo skewers. Set aside.
In a large saucepan or skillet combine sambal olek, gingerroot, lemon juice, soy sauce, honey, peanut butter and water. Bring to a boil, stirring constantly, then reduce heat and add as many chicken skewers as will fit without crowding. Simmer 10 minutes, basting. Remove from pan and transfer to a rimmed platter. Repeat with remaining chicken skewers. Simmer sauce remaining in pan until reduced to about 3/4 cup. Pour over chicken and serve.
May also be chilled and served cold.
From the Dinner Co-op