Indonesian sate

4 chicken breast meat, cut in 1 cubes (can also use beef, pork or shrimp)
12 bamboo skewers (soak in water to prevent burn, 15-30 minutes before broiling)
Marinade:
2 cloves garlic, crushed
1/2 tsp ea. ground coriander, cumin, tumeric, or 1 1/2 tsp curry powder
3 macadamia nuts, crushed
1/4 cup kecap manis (sweet soy sauce)
3/4 cup coconut milk
1/2 tsp trasi (blachan) or 1 tsp shrimp paste
1 stalk lemon grass, peeled crushed and sliced
red chilies (optional)
Peanut Sauce:
1/2 cup peanut butter
2 cloves garlic, minced
4 shallots, chopped fine
1 cup water or coconut milk
2 tbs kecap
1/2 tsp trasi
2 tbs tamarind or lemon juice
1 tbsp brown sugar
1 tsp sambal or chili powder
salt to taste 2 tbs kecap

Sprinkle chicken with salt and pepper to taste, then soak in marinade for at least 2 hours or overnight. Thread 5 to 6 chicken to a skewer. Barbeque or put under broiler. Serve with peanut sauce.
Peanut Sauce:
Dilute peanut butter with liquid. Add spices and cook for 5 minutes or until sauce thickens