Put in food processor:
45 ml vegetable oil
2 stalks lemongrass (cut off green portion)
2 cloves garlic
6 shallots or pearl onions
10 ml turmeric powder
5 ml coriander powder
5 ml cayenne pepper
10 ml salt
30 ml honey
Blend until smooth; add a splash of water if needed. Transfer to ziplock bag with:
1 kg boneless, skinless chicken thigh, cut into 2-cm cubes
Refrigerate for 6-24 hours. Soak bamboo skewers in water for 2 hours to avoid charring. Thread 4-5 pieces of chicken onto bamboo skewers and grill over moderate heat for 2-3 minutes on each side, until the meat is fully cooked and the surface has spots of charring. Serve hot with peanut sauce (the blend given in the gado gado recipe is great).