Satay
Marinated meat threaded on skewers, grilled over charcoal and served with a warm, sweet-spicy peanut sauce, rice cakes, and cucumber.
Sate Udang: Gunawan Kartapranata, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Satay is a street food loved across Indonesia, Malaysia, Singapore, and Thailand. Vendors fan the coals on the roadside and grill skewers to order; the dish is believed to have been influenced by kebabs and adapted with local spices.
Explore the cuisine of Indonesia, Malaysia.
Recipe
Make Satay at home
Ingredients
- 1.5 lb chicken thighs or lean beef, cut in small cubes
- 2 tbsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- 2 lemongrass stalks, minced
- 3 shallots
- 2 garlic cloves
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- Bamboo skewers, soaked
- 1 cup roasted peanuts
- 2 tbsp tamarind and chili for sauce
How it's made
- Blend lemongrass, shallots, garlic, spices, soy sauce, and sugar into a marinade.
- Toss the meat with the marinade and chill for 2 hours or overnight.
- Thread onto soaked skewers.
- Grill over medium-high heat 3-4 minutes per side, brushing with oil until charred.
- Blend peanuts, chili, tamarind, garlic, and a splash of water; simmer into a sauce.
- Serve the skewers with the sauce, cucumber, onion, and rice cakes.
Variations
- Sate lilit: minced fish on lemongrass sticks from Bali
- Sate padang: beef with spiced rice-flour sauce
- Satay goat or lamb
Cook’s tip: Soak bamboo skewers in water 30 minutes to keep them from burning.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Sate Udang: Gunawan Kartapranata, CC BY-SA 4.0 (Wikimedia Commons)