Sateh
The Quirky Foodster Team
Ingredients
- Chicken thigh, boneless, cut into strips — 600 g (1.3 lb)
- Soy sauce — 3 tbsp
- Kecap manis (sweet soy sauce) — 2 tbsp
- Garlic, minced — 3 cloves
- Fresh ginger, grated — 1 tsp
- Ground coriander — 1 tsp
- Vegetable oil — 2 tbsp
- Bamboo skewers, soaked in water 30 minutes — 12
- Peanut sauce (pindasaus), for serving — 200 ml (3/4 cup)
Method
- Combine the soy sauce, kecap manis, garlic, ginger, coriander and oil in a bowl. Add the chicken strips and toss to coat thoroughly.
- Cover and marinate in the refrigerator for at least 2 hours, or overnight for deeper flavour.
- Thread the marinated chicken strips onto the soaked skewers, folding ribbon-style so each skewer holds evenly.
- Heat a grill or grill pan to medium-high heat.
- Grill the skewers for 3-4 minutes per side, turning once, until nicely charred at the edges and cooked through.
- Serve hot with warm peanut sauce for dipping.
Introduction: Sateh — skewered, grilled meat served with peanut sauce — came to Suriname with Javanese contract labourers, descending from Indonesian satay, and has become one of the most popular street foods sold from carts and snack bars across Paramaribo.
Cultural Background: Sateh — skewered, grilled meat served with peanut sauce — came to Suriname with Javanese contract labourers, descending from Indonesian satay, and has become one of the most popular street foods sold from carts and snack bars across Paramaribo. Marinated in a soy-based mixture and grilled over open flame, it is typically served with the same style of pindasaus (peanut sauce) found alongside Bakabana and Telo.
Tips: Soaking the bamboo skewers prevents them from burning on the grill. Don’t overcrowd the grill — leave space between skewers so they char rather than steam. Warm the peanut sauce gently before serving for the best texture and flavour.
Variations: Beef or pork strips can be used in place of chicken, adjusting grill time as needed. Add a squeeze of lime just before serving for extra brightness. Firm tofu or seitan, marinated the same way, makes a good vegetarian alternative; reduce grilling time slightly and use a vegetarian pindasaus without any fish-derived additions.
Storage: Store cooked skewers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat under a hot grill or in a dry pan for 2-3 minutes per side until warmed through.
FAQs:
Q: What is the difference between Sateh and Indonesian satay?
A: They share the same origins, but Surinamese Sateh has developed its own typical marinade and is almost always served with the specific style of Surinamese peanut sauce found across the country’s snack food culture.
Q: Can I bake Sateh instead of grilling?
A: Yes, bake at 220C (425F) for about 12-15 minutes, turning once, though a grill or grill pan gives better charring.
Q: Is the peanut sauce the same as the one served with Telo?
A: Yes, Surinamese pindasaus is used interchangeably across dishes such as Sateh, Bakabana and Telo.
- Chicken thigh, boneless, cut into strips — 600 g (1.3 lb)
- Soy sauce — 3 tbsp
- Kecap manis (sweet soy sauce) — 2 tbsp
- Garlic, minced — 3 cloves
- Fresh ginger, grated — 1 tsp
- Ground coriander — 1 tsp
- Vegetable oil — 2 tbsp
- Bamboo skewers, soaked in water 30 minutes — 12
- Peanut sauce (pindasaus), for serving — 200 ml (3/4 cup)
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