Popular in Malaysia, Indonesia and Singapore. Bite-sized pieces of beef, mutton or chicken are marinated in spices, then skewered through thin bamboo strips, and barbecued over charcoal fire. Satay is served with Ketupat (rice cake) and a raw salad of cucumber, pineapple, and onions. Sweet and spicy peanut sauce accompanies the dish.

Chicken Satay Recipe

  • Chicken meats (4 legs or breasts - skins and bones removed)
  • Onions and cucumbers (cut into pieces)
  • Bamboo skewers (soaked in water for 2 hours to avoid burning)
Marinade Spice Paste:
  • 1 teaspoon of coriander seeds
  • 2 stalks lemon grass
  • 6 shallots (peeled)
  • 2 cloves garlic (peeled)
  • 4 tablespoons of cooking oil
  • 1 teaspoon of chili powder
  • 2 teaspoons of turmeric powder (kunyit)
  • 4 tablespoons of kecap manis (soy sauce)
  • 1 tablespoon of oyster sauce
  • Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed.
  • Marinate the chicken pieces with the spice paste for 10 - 12 hours.
  • Thread the meat on to bamboo skewers and grill for 2 - 3 minutes each side till the meat are cooked.
  • Serve hot with fresh cucumber and onion pieces.