Mix garlic, shallots, soy sauce and black pepper in medium size bowl. Add lamb and coat with marinade.
Cover and refrigerate for at least 2 hours. While lamb is marinating, soak wooden skewers in water.
Put 4 pieces of marinated lamb on each skewer and grill, 2 minutes on each side, over charcoal or gas.
Serve with peanut sauce, rice cakes and pickled cucumber slices.
Heat oil in wok or shallow pan and fry shallot and red onion until light brown. Add cumin, coriander and chili flakes and cook over medium heat until fragrant (about 30 seconds). Add candle nuts and cook for 1 minute. Add coconut milk, coconut cream and brown sugar and simmer for 5 minutes over medium heat, stirring occasionally. Remove from heat.
Transfer cooked ingredients to blender or food processor. Add crushed peanuts and salt. Blend until smooth.
Cook rice in rice cooker or on stove top. Spread cooked rice onto square or oblong sheet pan with 1” high sides.
Cover with wax paper or plastic wrap and use a rolling pin to compress rice. Cut into 1-1/2” squares.
For the cucumber pickles:
Slice cucumbers 1/4 inch thick and combine with 1 tsp salt. Let sit for 1 hour. Rinse cucumbers with fresh water and drain well.
Combine remaining salt, vinegar, sugar, and 5 tablespoons hot water. Stir to dissolve. Pour over cucumbers and toss with shallots and ginger.