Entree: Timor-Leste – Northern Culinary Region – Sasate (Timorese marinated grilled meat skewers served with a tangy tamarind-coconut dipping sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 3 hrs

Total 3 hrs 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the skewers and marinade:
  - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  - 3 tbsp (45 ml) tamarind paste
  - 1/4 cup (60 ml) coconut milk
  - 2 tbsp (30 ml) palm sugar or packed brown sugar
  - 2 tbsp (30 ml) vegetable oil
  - 3 cloves (5/16 oz (9 g)) garlic, minced
  - 1 tbsp (15 g) grated fresh turmeric or 1 tsp (3 g) ground turmeric
  - 1 tsp (5 g) salt
  - 1 tsp (5 g) freshly ground black pepper
  - 1 tbsp (15 ml) soy sauce
  - 1–2 small red chilies, finely chopped (optional, to taste)
  - 12–16 bamboo skewers, soaked in water 30 minutes
- Tamarind-coconut dipping sauce:
  - 1/2 cup (120 ml) coconut milk
  - 2 tbsp (30 ml) tamarind paste
  - 2 tbsp (30 g) palm sugar or brown sugar
  - 1 small shallot, finely minced
  - 1 clove (0.106 oz (3 g)) garlic, minced
  - 1/2 tsp (2 g) chili flakes or minced fresh chili (to taste)
  - 1 tbsp (15 ml) lime juice
  - 1/4 tsp (1 g) salt
- To serve:
  - Lime wedges
  - Fresh cilantro or sliced green onion for garnish

Show original ingredient measurements

- For the skewers and marinade:
  - 1 1/2 lb (680 g) boneless skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  - 3 tbsp (45 ml) tamarind paste
  - 1/4 cup (60 ml) coconut milk
  - 2 tbsp (30 ml) palm sugar or packed brown sugar
  - 2 tbsp (30 ml) vegetable oil
  - 3 cloves (9 g) garlic, minced
  - 1 tbsp (15 g) grated fresh turmeric or 1 tsp (3 g) ground turmeric
  - 1 tsp (5 g) salt
  - 1 tsp (5 g) freshly ground black pepper
  - 1 tbsp (15 ml) soy sauce
  - 1–2 small red chilies, finely chopped (optional, to taste)
  - 12–16 bamboo skewers, soaked in water 30 minutes
- Tamarind-coconut dipping sauce:
  - 1/2 cup (120 ml) coconut milk
  - 2 tbsp (30 ml) tamarind paste
  - 2 tbsp (30 g) palm sugar or brown sugar
  - 1 small shallot, finely minced
  - 1 clove (3 g) garlic, minced
  - 1/2 tsp (2 g) chili flakes or minced fresh chili (to taste)
  - 1 tbsp (15 ml) lime juice
  - 1/4 tsp (1 g) salt
- To serve:
  - Lime wedges
  - Fresh cilantro or sliced green onion for garnish

Instructions

1. Step 1: Make the marinade — in a bowl whisk together tamarind paste, coconut milk, palm sugar, oil, garlic, turmeric, salt, pepper, soy sauce, and chopped chilies. Taste and adjust balance of sweet, sour, and salty.
2. Step 2: Marinate the chicken — place chicken pieces in the marinade, toss to coat thoroughly, cover, and refrigerate at least 1 hour or preferably 3 hours (up to overnight) for best flavor.
3. Step 3: Prepare the sauce — combine coconut milk, tamarind paste, palm sugar, shallot, garlic, and chili in a small saucepan. Simmer gently over low heat 6–8 minutes until slightly thickened and sugar is dissolved. Finish with lime juice and salt, then keep warm.
4. Step 4: Skewer the chicken — thread marinated chicken onto soaked bamboo skewers, leaving a little space between pieces for even cooking.
5. Step 5: Grill — preheat grill or broiler to medium-high. Oil grates or a grill pan. Grill skewers 3–4 minutes per side (about 8–10 minutes total) until charred at edges and cooked through, basting once with any reserved marinade during the last few minutes (discard leftover marinade used with raw meat).
6. Step 6: Serve — arrange sasate on a platter, spoon some tamarind-coconut sauce alongside, garnish with cilantro and lime wedges, and serve hot.