Satay is perhaps the most famous dish of Indonesian (and Javanese) cuisine, which also found its way to Suriname. The Surinamese peanut sauce is often slightly sweeter due to the generous use of Ketjap Manis and spicier thanks to Sambal.
The chicken meat is marinated, skewered, and grilled or baked. It is served with the sauce, rice (Nasi), Bami Goreng, or white bread.
Cut the chicken meat into small, uniform cubes (about 2x2 cm).
Mix the meat with grated onion, minced garlic, turmeric, salt, pepper, and 1 tbsp of Ketjap Manis. Marinate for at least 30 minutes, ideally 2 hours in the refrigerator.
Soak the wooden skewers in water to prevent them from burning.
Heat a little oil in a pot. Fry the chopped onion and garlic until soft.
Add Sambal. Fry for 30 seconds.
Add peanut butter and water/broth. Stir until the peanut butter is completely dissolved.
Add Ketjap Manis, salt, and sugar (if necessary). Simmer over low heat for 5-10 minutes until the sauce thickens. Keep warm.
Skewer the meat onto the soaked skewers (about 3-4 cubes per skewer).
Grill the skewers over medium heat or bake in the oven at 200 °C (392 °F) for about 15 minutes, turning frequently until cooked and slightly caramelized.
Place the skewers on a plate and generously drizzle them with the warm peanut sauce.
Serve with rice, Bami Goreng, pickled vegetables (Atjar Tjampoer), or fresh white bread.