A plate of satay with stylised ingredients on a rattan straw mat.

The dish “Satay” is believed to have originated in Indonesia, specifically on the islands of Java and Sumatra.

It has a long history and is considered a traditional Indonesian culinary creation.

Satay consists of skewered and grilled or roasted meat, typically served with a flavorful peanut sauce.

Chicken & Beef Satay Recipe

This satay recipe is for both chicken and beef satays. Of course, you can choose to only make chicken satay (and vice versa).

There are two sets of ingredients you need to prepare – for the meat skewer, and for the peanut satay sauce.

If you are struggling to find the seasoning powders from regular supermarkets such as NTUC, head to Scoop where you’ll find a larger range of seasoning powders and herbs – and you’ll be able to buy just what you need to prevent wastage.

Satay Ingredients:

  • 400 g chicken meat, cut into 1 inch cubes
  • 400 gm beef tenderloin, cut into 1 inch cubes
  • 20 shallots
  • 10 cloves garlic
  • 3 cm galangal
  • 4 cm ginger
  • 5 stalks lemongrass, only white part
  • 1 Tablespoon brown sugar
  • 1 Tablespoon turmeric powder
  • 2 Tablespoon aniseed powder
  • 2 Tablespoon cumin powder
  • 1 Tablespoon coriander powder
  • 1 Tablespoon belacan
  • Bamboo sticks for skewers,
    soaked in water before
    skewering

Peanut Satay Sauce Ingredients:

  • 1 kg peanuts
  • 14 shallots, sliced
  • 7 cloves garlic, sliced
  • 2 inch ginger, sliced
  • 2 inch galacal, sliced
  • 2 stalks lemongrass, sliced
  • 15 dried chillies, seeds removed and soaked in hot water for 15 minutes, then blended
  • 2 pieces palm sugar
  • 5 Tablespoon tamarind juice
  • Salt to taste

When preparing the peanuts, note that there’s no need to remove the peanut skins before frying. Fry on low fire and stir to avoid over frying or burning, as burnt peanuts are bitter and will affect the overall taste of the satay sauce.

Chicken & Beef Satay Preparation Method:

  1. Blend together shallots, garlic, galangal, ginger, and
    lemongrass.
  2. Add all other ingredients.
  3. Mix well with beef and chicken. Marinate in the chiller
    for at least 3 hours.
  4. Use bamboo sticks to skewer meat cubes. Barbeque over a charcoal fire. Drizzle with oil using a bruised lemongrass stalk for added flavour.
  5. Make peanut sauce: Fry peanuts in oil until nice and
    tanned. Remove and allow to cool, then blend coarsely.
  6. Fry sliced ingredients in oil until fragrant. Remove, then blend with 2 tablespoons water.
  7. Heat 5 tablespoons oil, add blended sliced ingredients and dried chilli and stir fry until oil has split.
  8. Add blended peanuts and enough water to cover all the ingredients. Simmer for 5-7 minutes.
  9. Add palm sugar and tamarind juice. Season to taste
    with salt and simmer until thickened.

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What is Satay?

Satay is a type of skewered meat that can be made with various types of meat, including chicken, beef, lamb, pork, and even seafood.

The meat is usually marinated in a mixture of spices and seasonings before being skewered onto bamboo sticks or metal rods and grilled over an open flame or charcoal. The grilling process imparts a smoky and charred flavor to the meat.

Satay Peanut Sauce

Satay is often served with a rich peanut sauce made from ground peanuts, coconut milk, and a blend of spices.

It’s a popular street food in Indonesia and has also gained popularity in neighboring countries, such as Malaysia, Singapore, Thailand, and the Philippines, each of which has its variations and adaptations of the dish.

While Satay is originally Indonesian, it has become a beloved and widely recognized dish throughout Southeast Asia and beyond, with each region putting its own unique spin on it.

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