Chicken Satay with Peanut Sauce

800 grams skinned chicken breast or boned drumsticks, cut into 0.5 x 2.5cm

75ml / 1/3 cup thick coconut cream. Extracted, using muslin cloth, from 125 grams / 1 ¼ cups grated coconut

1 ½ teaspoons salt

70 grams / 1/3 cup sugar

Satay sticks, soaked in water for an hour, or skewers

3 stalks lemon grass, crushed at the lower end, to be used for basting

Peanut sauce*

9 shallots, peeled

3 cloves garlic, peeled

3 candlenuts

3.5cm / 1 ½ inches fresh mature turmeric, peeled

2.5cm / 1 inch young galangal, peeled

1 stalk lemon grass, sliced

1 teaspoon crushed dried shrimp paste

1 ½ tablespoons coriander seeds

½ teaspoon cumin seeds

½ teaspoon fennel seeds

60ml / ¼ cup cooking oil

60 ml / ¼ cup water

2 tablespoons coconut cream, extracted, using muslin cloth, from 60 grams / ½ cup grated coconut

2 cucumbers, cut into small chunks

2 onions, peeled and cut into wedges

60ml / ¼ cup light soy sauce (optional)

1 ½ tablespoons lime huice

3 red chillies, thinly sliced

150ml cup cooking oil

1 litre / 4 cups coconut milk, extracted from 350 grams / 3 ½ cups grated coconut and 1 litre / 4 cups water

350 grams bilimbi (belimbing buluh), cut into 1-cm / ½ inch thick slices and boiled for 1 minute to remove a bit of its sourness

300 grams / 1 ¾ cups finely chopped pineapple

300 grams / 2 ½ cups roasted peanuts, coarsely pounded

1 ½ rounded tablespoons salt

220 grams / 1 cup sugar

25 dried chillied, soaked in water and drained

28 shallots, peeled

2.5cm / 1 inch galangal, peeled

1 tablespoon crushed dried shrimp paste