Malaysian Chicken Satays With Javanese Peanut Sauce

Ingredients

• 1 tbsp coriander seeds
• 1 tbsp fennel seeds
• 2 stalks fresh lemongrass
• 5 x shallots, peeled and coarsely chopped
• 4 cloves garlic, peeled and coarsely chopped
• 1 piece fresh galangal, 1 inch long, peeled and thinly sliced
• 1 piece fresh ginger, 1 inch long, peeled and thinly sliced
• 1 tbsp ground turmeric
• 4 tbsp palm sugar, finely chopped, or dark brown sugar
• 2 tbsp peanut oil
• 1 1/2 tsp salt
• 3 1/4 lb bone-in chicken thighs
• 30 x sharp, thin, 10-inch bamboo skewers, soaked in water for at least 30 minutes and drained
• 1 stalk fresh lemongrass
• 1/4 cup peanut oil
• 1 1/2 tsp dried shrimp paste
• 1 x fresh hot red or green chile, stemmed and coarsely chopped
• 2 cloves garlic, coarsely chopped
• 4 tbsp palm sugar, thinly sliced, or dark brown sugar
• 3/4 cup unsweetened coconut milk
• 2 tbsp palm, cider or rice vinegar
• 2 x salt
• 3/4 cup water
• 250 gms unsalted skinned roasted peanuts

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