Satay
Satay is a Southeast Asian grilled meat dish originating in Java, Indonesia, most likely in the nineteenth century. Arab traders brought kebab traditions to the region; local cooks adapted them with turmeric, lemongrass, and coconut milk. The dish spread across the entire region — Thailand, Malaysia, Singapore, and the Philippines all have their own versions — but the Javanese form with its yellow marinade and thick peanut sauce remains the most widely recognised. The peanut sauce is the defining element. Made from ground roasted peanuts with coconut milk, sweet soy sauce, and chilli, it functions as more than a condiment — it carries the primary flavour of the dish. The chicken is grilled quickly over high heat to develop a light char, whose bitterness balances the sweet sauce.
Rich in protein
Filling and nutritious
Slow simmered
Low and slow cooking
Traditional recipe
Authentic taste
Ingredients 4 servings
- 700 g boneless skinless chicken thighs, cut into 2 cm cubes
- 3 tbsp soy sauce
- 2 tbsp coconut milk
- 1 tbsp light brown sugar
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 2 garlic cloves, finely grated
- 1 lemongrass stalk, pale part only, finely minced
- 200 g smooth peanut butter
- 200 ml coconut milk (for sauce)
- 2 tbsp kecap manis (sweet soy sauce)
- 1 tbsp lime juice
- 1 tsp sambal oelek or sriracha
- 20 bamboo skewers, soaked in cold water for 30 minutes
How to make it
- 1Mix the soy sauce, coconut milk, brown sugar, ground coriander, cumin, turmeric, garlic, and lemongrass in a bowl to make the marinade.
- 2Add the chicken cubes, toss to coat, and marinate for at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
- 3Make the peanut sauce: combine the peanut butter, coconut milk, kecap manis, lime juice, and sambal in a small saucepan over low heat and stir for 3-4 minutes until smooth and silky; thin with a splash of water if too thick.
- 4Thread 4-5 chicken pieces onto each soaked skewer, pressing them close together.
- 5Heat a charcoal grill, cast-iron griddle, or grill pan over high heat and brush lightly with oil.
- 6Grill the skewers for 3-4 minutes per side, turning once, until deeply charred in spots and the chicken pulls away from the skewer easily — internal temperature should reach 75°C.
- 7Serve immediately with the warm peanut sauce for dipping and sliced cucumber alongside.
Nutritional info
per serving (~350 g)
Estimated nutritional values.
Pairs perfectly with
