For the peanut sauce, peel and chop 3 cloves of garlic and 2 shallots. Wash and chop the chilli (do not remove seeds). Heat 2 tablespoons of oil in a small saucepan. Sauté the garlic, shallots and chillies briefly.
Stir in peanut butter, coconut milk, 200 ml water and stock. Add lime leaves. Season with 1 pinch of nutmeg, 1 tablespoon ketjap manis, juice of 1/2 lime, salt and pepper. Simmer open at low heat for about 20 minutes.
Stir constantly so that the sauce does not burn. For the skewers, wash the meat and dab dry. Remove the meat from the skin and bones of the legs and dice them roughly (cut the fillets lengthwise into thin strips of about 2 cm width).
Peel and chop 2 garlic cloves. Mix with turmeric, 2 tablespoons soy sauce, salt, pepper and starch. Marinate the meat in it for about 10 minutes. For the salad, wash the cucumber and dice it roughly. Clean and peel the pineapple and cut out the stalk.
Cut the pineapple into pieces. Peel 1 shallot and chop finely. Mix everything with the juice of 1 lime. Put the meat on the skewers (stripes wavy), leaving about 1/3 of the skewer free.
Heat 2 tablespoons of oil in a frying pan. Fry the skewers for 4-5 minutes on each side in portions. Heat the peanut sauce again. Sprinkle with fried onions. Drizzle 1/2-1 tbsp. Ketjap Manis over it. Serve with the salad to the skewers.