Satay
Malaysia and Indonesia's beloved skewered, grilled meat — thinly sliced chicken or beef marinated in a fragrant lemongrass-turmeric-galangal paste and grilled over charcoal until charred and smoky, served with the defining peanut sauce (kuah kacang), ketupat (rice cake) and cucumber.
- Total
- 50 min
- Serves
- 4
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Blend all marinade paste ingredients. Coat chicken strips thoroughly. Thread onto bamboo skewers (soaked in water 30 min). Marinate 3 hours minimum, overnight preferred.
About 5 min
Peanut sauce: blend chillies, shallots, lemongrass and galangal to a paste. Fry in oil for 5 minutes until fragrant. Add coconut milk and ground peanuts. Add tamarind and sugar. Simmer 10 minutes, stirring, until thick. Add water to adjust consistency — it should be thick and cling to a spoon.
About 11 min
Grill the skewers over very hot charcoal (or a griddle on highest heat) for 3–4 minutes per side until charred and caramelised. The charred bits are the best parts.
About 11 min
Brush with the remaining marinade while grilling for extra caramelisation.
About 11 min
Serve with warm peanut sauce, compressed rice cakes (ketupat or nasi impit), sliced cucumber and red onion.
About 11 min
Eat by dragging the skewer meat through the thick peanut sauce. The sweetness, char and nutty sauce combination is the essence of satay.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 38 g
- Carbs
- 28 g
- Fat
- 34 g
- Fibre
- 5 g
- Sugar
- 14 g
- Sodium
- 780 mg
Contains: dairy, peanuts, soy
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Recipe by Boon Tools.