Sate Cumi Kecap (Squid Sate with Sweet Soy Sauce)

2 lbs squids
1/2 cup Indonesian kecap manis
2 tbsp crunchy peanut butter (preferably organic peanut butter)
1/4 cup margarine, melted
1 tbsp ground frozen lemongrass
small skewers as many as you need

Ground Spices
8 shallots (in case you use smaller size as I had while I was in Indonesia, you may require 16 shallots)
7 cloves garlic
3 candlenuts
1 cm ginger
1/4 tsp ground star anise
1 tsp ground coriander seed

Additional:
some more shallots, sliced
chillies, sliced
calamansi

Directions:
1. Rinse off squids and marinate with ground spice, kecap manis, peanut butter, ground lemongrass and melted margarine for an hour.

2. Soak skewers in water for about 20 minutes so skewers don't burn over heat.

3. Place a squids on a skewer, do until all squid finished.

4. Grill or broil until cooked through. Brush squid with leftover marinade while cooking. I used a pan grill.

Peanut Sauce:
Place leftover marinade in a saucepan and simmer until bubbling. Combine with sliced shallots and sliced chilies. Squeeze calamansi over and mix. Serve this with squid sate and warmed rice.