Satay (Grilled Skewered Meat with Peanut Sauce)
The Quirky Foodster Team
Ingredients
- Chicken thigh or beef, cut into small cubes — 600 g (1 1/3 lb)
- Lemongrass, tender part only, finely minced — 2 stalks
- Turmeric powder — 8 g (1 1/2 tsp)
- Coriander powder — 5 g (1 tsp)
- Garlic, minced — 3 cloves
- Shallots, minced — 3
- Sugar — 15 g (1 tbsp)
- Cooking oil — 30 ml (2 tbsp)
- Salt — to taste
- Bamboo skewers, soaked in water for 30 minutes — 16
- Roasted peanuts, ground — 150 g (1 cup)
- Dried red chilies, soaked — 6
- Coconut milk — 200 ml (3/4 cup plus 1 tbsp)
- Tamarind pulp, soaked in 30 ml water, strained — 10 g (2 tsp)
Method
- Combine the lemongrass, turmeric, coriander powder, garlic, shallots, sugar, oil and salt in a bowl to form a marinade. Toss the meat cubes in the marinade, cover, and refrigerate for at least 2 hours, or overnight for best flavour.
- For the peanut sauce, blend the soaked chilies with a little water into a paste. Fry the paste in a small saucepan with a little oil for 5 minutes until fragrant.
- Add the ground peanuts, coconut milk and tamarind liquid to the pan, and simmer for 10–12 minutes, stirring often, until thickened. Season with salt and a little sugar to taste.
- Thread the marinated meat onto the soaked skewers, several pieces per skewer.
- Grill over medium-high heat (charcoal for the most authentic flavour) for 8–10 minutes, turning frequently and basting occasionally with a little oil, until cooked through and lightly charred at the edges.
- Serve hot with the warm peanut sauce, alongside cucumber, onion wedges and pressed rice cakes (ketupat or nasi impit), if desired.
Introduction: Bite-sized pieces of marinated meat threaded onto skewers and grilled over charcoal, served with a rich, spiced peanut dipping sauce and pressed rice cakes.
Cultural Background: Satay is grilled at food stalls and night markets across Malaysia, with regional and ethnic variations found in Malay, Chinese and Indian Malaysian communities. Traditionally fanned by hand over hot charcoal to build a smoky char, it is a dish closely tied to festive gatherings, family celebrations and open-air night markets.
Tips: Marinating overnight develops much deeper flavour than a short marinade. Soaking the bamboo skewers prevents them from burning during grilling. Turn the skewers frequently while grilling to char evenly without burning.
Variations: Use mutton or beef for a richer, more robust satay. Adjust the chili in the peanut sauce for a milder or spicier dip. Serve with a side of cucumber and onion in vinegar for a refreshing, palate-cleansing contrast.
Storage: Store cooked skewers and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat skewers on a grill or in a hot pan for a few minutes per side; reheat sauce gently in a small saucepan over low heat, stirring, adding a splash of water if too thick.
Nutrition: Approx. per serving (4 skewers with sauce): 460 kcal, 30 g protein, 18 g carbohydrate, 30 g fat, 3 g fibre.
FAQs:
Q: Can I bake satay instead of grilling?
A: Yes, bake at 220°C (425°F) for about 12–15 minutes, turning halfway, though grilling over charcoal gives the most authentic smoky flavour.
Q: What is ketupat?
A: Ketupat is rice cooked and compressed inside a woven palm leaf pouch, traditionally served alongside satay and other festive dishes.
Q: Is there a vegetarian satay option?
A: Yes, firm tofu or seitan can be marinated and grilled in the same way as a vegetarian alternative, served with the same peanut sauce.
- Chicken thigh or beef, cut into small cubes — 600 g (1 1/3 lb)
- Lemongrass, tender part only, finely minced — 2 stalks
- Turmeric powder — 8 g (1 1/2 tsp)
- Coriander powder — 5 g (1 tsp)
- Garlic, minced — 3 cloves
- Shallots, minced — 3
- Sugar — 15 g (1 tbsp)
- Cooking oil — 30 ml (2 tbsp)
- Salt — to taste
- Bamboo skewers, soaked in water for 30 minutes — 16
- Roasted peanuts, ground — 150 g (1 cup)
- Dried red chilies, soaked — 6
- Coconut milk — 200 ml (3/4 cup plus 1 tbsp)
- Tamarind pulp, soaked in 30 ml water, strained — 10 g (2 tsp)
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