Satti

Method

1. Cut chicken or beef into uniform 2 cm pieces so every skewer cooks at the same rate.
2. Mix soy sauce or salt, calamansi, turmeric, paprika, and garlic. Marinate the meat under refrigeration for 30 minutes to 4 hours.
3. Soak bamboo skewers in water, then thread the meat without packing the pieces tightly.
4. For the sauce, simmer broth with chili paste, brown sugar, and ground peanuts or peanut butter if using for 8–10 minutes.
5. Stir the slurry, add it gradually, and simmer until the sauce coats a spoon but still pours easily. Taste for a sweet-hot-savoury balance.
6. Grill or pan-grill the skewers over medium-high heat, turning often, until browned and the centres reach 74°C for chicken or 71°C for beef.
7. Rest the skewers 3 minutes while the sauce returns to a full simmer.
8. Serve over pusô or rice cakes and pour the hot red sauce generously over the meat and rice; offer extra chili separately.