Chicken satay with peanut sauce always makes a delicious starter and also can be party favourite or just one of your favourite snacks. The creamy and slightly sweet sauce goes perfectly with the sticky and tangy chicken meat.

1. Begin by making the marinade. Combine the kecap manis, fish sauce and garlic in a medium bowl. Add the chicken and leave to marinate for 30 min.

2. Soak 4 wooden skewers in water while the chicken is marinating (this will stop them from burning).

3. Meanwhile, make the satay sauce:
Place the chilli, garlic, shallot and ginger in a blender with the palm sugar, soy sauce and fish sauce. Blend together to form a smooth paste.

4. Place a pan over a medium heat and add the paste. Cook for 2 min then add the peanut butter, stirring to ensure it doesn’t stick.

5. Add the coconut milk and mix well, adding a little more coconut milk if the sauce is too thick. Stir in the lime juice and leave to cool.

6. Just before serving, heat a large frying or skillet pan (or barbecue if the sun's out). Thread the chicken pieces on to the soaked skewers.

7. Place the skewers on the heat and cook for a few minutes on each side, or until the chicken is lightly charred all over and cooked through (about 8–10 minutes in total)

8. Leave the skewers to rest for a few min then serve with the satay sauce on the side and sprigs of fresh coriander.

Enjoy!