For the Indonesian Chicken with Peanut Sauce, mix well all the ingredients for the marinade. Place chicken pieces in a deep dish and pour marinade over, turning if necessary.
Make sure the meat is well covered. Cover with plastic wrap and refrigerate for a few hours to marinate.
Heat the oven to 180 degrees hot. Pour 2 inches of hot water into the oven tray/pan. Place the rack on the pan. Remove the chicken pieces from the marinade and place them directly on the rack. Make sure there is still marinade on the meat.
Seal the whole thing well with aluminum foil. The edges should be well closed so that the steam does not escape Leave to cook in the oven for 45 minutes.
Remove the foil (be careful of hot steam). Return to oven without foil. Let roast for ten more minutes, or until skin is brown and crispy.
For the peanut sauce, combine all ingredients in a small saucepan. Slowly bring to a boil over low heat, stirring constantly. Reduce to desired thickness.
If the sauce is too thick, add a little more coconut milk. Tip: If the sauce curdles, add a little cold water and stir well.
For the sweet and sour cucumbers, dissolve the sugar in the vinegar. Add the cucumber slices. It is best to let it steep in the refrigerator for a few hours.
Serve Indonesian chicken with peanut sauce, rice, the sweet and sour cucumbers and the carrots. Garnish with the pepperoni and add the shrimp.