To begin, prepare the marinade. In a large bowl, combine sweet soy sauce, ground coriander, turmeric powder, ground cumin, minced garlic, cooking oil, lime juice, brown sugar, and salt. Mix well to create a balanced blend of sweet, salty, and tangy flavours. Add the meat cubes and toss thoroughly to coat each piece evenly. Cover the bowl and marinate in the refrigerator for at least 1 hour (or overnight for deeper flavour).

While the meat marinates, soak wooden skewers in water for at least 30 minutes to prevent burning during grilling. Alternatively, prepare metal skewers for a traditional touch. This step ensures the satay cooks evenly without sticking or breaking.

Prepare the peanut sauce. In a medium saucepan over medium heat, combine the ground peanuts, sweet soy sauce, tamarind water, chili paste (if using), palm sugar, minced garlic, and coconut milk. Stir continuously until the mixture thickens into a creamy, smooth sauce. Add water as needed to adjust the consistency. Taste and adjust sweetness or saltiness as desired. Keep the sauce warm on low heat.

Remove the marinated meat from the refrigerator. Thread the cubes onto the soaked skewers, leaving a small gap between each piece for even cooking. Avoid overcrowding to allow heat to circulate and sear the meat properly.

Preheat a grill, grill pan, or oven broiler to medium-high heat. Lightly oil the grilling surface to prevent sticking. If using an oven, preheat to 200°C (390°F) and prepare a wire rack over a baking sheet for even heat distribution.

Grill the skewers for 10–12 minutes, turning every 2–3 minutes to ensure even browning. Brush the meat with additional sweet soy sauce during the last few minutes of grilling to enhance caramelization and flavour. The meat should be golden brown and slightly charred on the edges.

Check the meat for doneness by cutting into a piece; it should be fully cooked and tender. Remove the skewers from the grill and let them rest for a few minutes to lock in the juices. Meanwhile, transfer the warm peanut sauce to a serving bowl.

Serve the satay skewers hot, accompanied by steamed rice or lontong, fresh cucumber slices, pickled vegetables, and lime wedges. Drizzle the peanut sauce over the skewers or serve it on the side for dipping. For an authentic touch, garnish with crispy shallots and a sprinkle of chopped peanuts. Pair the dish with iced jasmine tea or a refreshing tamarind drink for a complete Indonesian experience.