Step 1: In a skillet, heat the oil. Add salam leaves, kaffir lime leaf and the spice paste. Stir fry until you smell the aroma.
Step 2: Add young coconut water, kecap manis and seasalt. Bring to a boil. Add blood cockle, keep stirring until the sauce thicken.
Step 3: Remove from the heat. Once the blood cockles are at a room temperature, start threading 5-6 pieces of clam into each skewer.
Step 4: Grill until done. While you grill them, keep basting the remaining sauce on. Then, transfer them to a basting 2 plate and bast. Regrill them until done.
Step 5: In Sidoarjo and Surabaya, the saté/satay is served to company lontong kupang (baby clam soup with rice cake) or lontong balap (bean sprouts soup with rice cake) and sambal petis (shrimp paste sambal).
Step 6: Sambal Petis:
Squeeze key lime to get 1/2 tablespoon juice. Combine all ingredients, stir and mix well. Serve with Sate Kerang.