Street Food
Satay Brunei (Grilled Meat Skewers with Peanut Sauce)
Ingredients
- - 500 g Chicken thigh or beef, cut into small cubes (1lb 2oz)
- - 2 stalks Lemongrass, finely chopped
- - 3 Shallots
- - 3 Garlic cloves
- - 5 g Ground turmeric (1½ tsp)
- - 5 g Ground coriander (1½ tsp)
- - 15 g Palm sugar (1 tbsp)
- - 6 g Fine salt (1 tsp)
- - 15 ml Neutral oil (1 tbsp)
- - 150 g Roasted peanuts, ground (1 cup)
- - 200 ml Coconut milk, for the sauce (¾ cup)
- - 4 Dried chillies, soaked
- - 15 g Tamarind pulp (1 tbsp)
- - 30 ml Warm water, for tamarind (2 tbsp)
- - 16 Bamboo skewers, soaked in water
Method
- Blend the lemongrass, shallots and garlic to a paste. Combine with the turmeric, coriander, palm sugar, salt and oil, and rub over the cubed meat. Marinate for at least 2 hours, or overnight.
- Soak the tamarind pulp in warm water, strain, and reserve the liquid for the sauce.
- Thread the marinated meat onto the soaked bamboo skewers, 4–5 pieces per skewer.
- For the peanut sauce, blend the soaked dried chillies to a paste and fry gently in a saucepan for 3–4 minutes.
- Add the ground peanuts, coconut milk and tamarind liquid to the pan, and simmer for 8–10 minutes, stirring frequently, until thickened. Season with a little palm sugar and salt to taste.
- Preheat the grill to medium-high. Grill the skewers for 8–10 minutes, turning frequently, until charred at the edges and cooked through.
- Serve the hot skewers with the warm peanut sauce, compressed rice cakes and cucumber on the side.
Introduction: Satay stalls are a familiar sight at Brunei's night markets, where skewers of marinated meat are grilled over charcoal until lightly charred, filling the air with a smoky aroma that draws in passing crowds.
Cultural Background: Satay stalls are a familiar sight at Brunei's night markets, where skewers of marinated meat are grilled over charcoal until lightly charred, filling the air with a smoky aroma that draws in passing crowds. Chicken, beef and occasionally lamb are all popular, and no plate of satay is considered complete without a generous bowl of rich peanut sauce for dipping, alongside compressed rice cakes and cucumber.
Tips: Soaking the bamboo skewers prevents them from burning on the grill. Marinate the meat for as long as possible — even overnight — for the deepest flavour. Keep the peanut sauce moving while it simmers, as it can catch and stick to the bottom of the pan easily.
Variations: Add a little rendang paste to the meat marinade for a spicier, more complex satay. Serve with lontong (compressed rice cakes) instead of plain rice for the classic street-stall pairing. Offer a milder peanut sauce by reducing the chilli quantity for children or spice-sensitive guests. No authentic vegetarian version exists, as the dish is built around grilled meat; grilled tofu or tempeh skewers with the same marinade are a modern substitute.
Storage: Store marinated raw meat in the refrigerator for up to 2 days before grilling; store cooked skewers and sauce separately for up to 2 days.
Reheating: Reheat cooked skewers on a hot grill or pan for 2–3 minutes per side; warm the peanut sauce gently in a saucepan, adding a splash of water if it has thickened too much.
Nutrition: Per serving (4 skewers with sauce): approx. 420 kcal, 30g protein, 18g carbohydrate, 26g fat.
FAQs:
Q: Can I bake satay instead of grilling?
A: Yes — bake at 220°C (425°F) for 12–15 minutes, turning halfway, though charcoal grilling gives the more traditional smoky flavour.
Q: Can I make the peanut sauce ahead of time?
A: Yes, it keeps well refrigerated for up to 3 days and can be gently reheated with a splash of water to loosen it.
Q: What is lontong?
A: Lontong is rice compressed and boiled in a cylindrical parcel until dense, then sliced and served as an accompaniment to satay and other dishes.