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["Prepearation of Satay
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The garlic, kemiri, djahe, chilies, soy sauce, lemon are crushed in a mortar (cobec).
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Cut the meat into cubes of 2 cm. Add the spice paste (bumbu) to the meat.
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In Europe it is often not possible to bbq outsite. In that case, take a smoke generatior like the Smokekid ( http://www.smokekid.com) and add a smoky flavor to the meat. Cover the meat with kitchen foil and add smoke for about five-ten seconds, mix the meat. Then add smoke again, close the foil tightly and refrigerate.
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Allow the meat to marinate at least 3-12 hours, the longer the better. Thread the pieces of meat on satay pens, about 4-6 pieces per pen.
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Roast the satay on a griddle or, if possible, on the bbq (basting occasionally with the marinade) brown in about 8 to 10 minutes.", "Satay Sauce
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rub the peanuts in a mortar (cobec) or foodporcessor and set aside.
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Spice Paste
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Onion, garlic, chilliis, gula djawa, and others are crushed in a mortar crushed and lightly fried in the oil.
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Add the soy sauce and the paste (bumbu) to the peanut butter or ground peanuts and stir thoroughly . Simmer in low heat while continue stirring for about 5 minutes until the peanut sauce turns smooth. If the sauce thickens ad a little water. Serve with the satay."]
