Mix all ingredients for the chili sauce. Cover and keep in the refrigerator if making ahead
If you use bamboo skewers, soak the bamboo skewers in water for at least 1 hour. If you use lemongrass as skewers, cut the stalks into half and get rid of extra layers if necessary
Prepare the meat:
Place all the ground spices ingredients in a food processor and process into a paste. Add a bit of water to help it going
Preheat 3 Tbsp of oil in a wok or skillet. Add in the ground spices and saute until fragrant, about 5 minutes. Remove from the wok or skillet and let it cool down completely
In a large mixing bowl, mix the meat with the spice paste above, coconut, palm sugar, and salt. They should come together nicely without falling apart
With clean hands, scoop up about 2-3 Tbsp of the meat mixture and mold it onto the bamboo or lemongrass skewers. Repeat until you are done with the meat and skewers
To cook on a grill:
Preheat the grill. Brush the sate with a bit of oil and grill the sate until cooked and golden brown all over, about 2-3 minutes or longer on each side. You can also use a grill pan for this purpose. Serve with the sauce
To bake in the oven:
Preheat oven to 375 F. Line the baking sheet with aluminum foil. Place the sate on the baking sheet and brush with a bit of oil and bake about 8-10 minutes on one side and then flip over and brush with a bit oil and bake for another 5-8 minutes or until cooked through. Serve with the sauce