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Satay - a favourite Street Food

Easy Satay recipe, a favourite street food for so many people! Tiny pieces of marinated meat on skewers are barbecued to perfection before being served with a peanut sauce and slices of cucumber and onions.
5 from 8 votes
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Course: Party Food, Side Dish
Cuisine: Indonesian, Malaysian, Singaporean, Thai
Keyword: streetfood
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8 (6-8)
Calories: 236kcal
Author: Azlin Bloor

Equipment

  • Knife
  • spoons
  • bowls as required
  • skewers
  • barbecue or grill

Ingredients

The Meat

Optional

  • 2 stalks lemongrass
  • 1 cm galangal

Basting liquid

  • 50 ml coconut milk
  • 50 ml vegetable or peanut cooking oil
  • and about 20-30 wooden skewers

Sauce

  • 400 g peanuts dry roasted, in a pan
  • 1 large onion
  • 1 clove garlic
  • 1-2 red chillies or more, to taste, I don't like it too hot
  • 150 ml water
  • 4 Tbsp palm sugar
  • 2 Tbsp white sugar
  • ½ tsp salt
  • 2 Tbsp tamarind or juice of ½ a lime

Instructions

The Satay

  • Cut the meat into bite sized pieces, I'd say about 1-1.5in and thinly.
    500 g meat
  • Grind all the ingredients up to "Optional" to a smooth paste, adding water as necessary.
    1 large onion, 1 clove garlic, 1 cm ginger, 2 tsp ground coriander, 1 tsp ground cumin, ½ turmeric, 3 Tbsp white sugar, 1 tsp salt
  • Marinate the meat with the ground paste for a couple of hours at least but preferably overnight.
  • Soak the skewers in water for about 30 minutes before threading the meat. This will stop the skewers from burning. The threading will take about 10-20 minutes, depending on your skill!
    and about 20-30 wooden skewers
  • Mix the basting ingredients and set aside.
    50 ml coconut milk, 50 ml vegetable or peanut cooking oil
  • Barbecue or grill, basting from time to time, you shouldn't need more than 3-5 minutes each side, depending on the thickness of your meat and the strength of your heat source.

The Sauce

  • Chop the nuts to a coarse grind.
    400 g peanuts
  • Grind the onions, garlic and chillies to a smooth paste.
    1 large onion, 1 clove garlic, 1-2 red chillies
  • Place all the sauce ingredients into a saucepan, bring to a boil and leave to simmer for 10 minutes or until thickened to desired consistency. Stir every so often.
    150 ml water, 4 Tbsp palm sugar, 2 Tbsp white sugar, ½ tsp salt, 2 Tbsp tamarind or juice of ½ a lime

Notes

Serve with the sauce, some cucumber wedges and slices of onion. Some traditional rice cakes called ketupat or lontong are usually also served alongside.

Nutrition

Calories: 236kcal | Carbohydrates: 25g | Protein: 27g | Fat: 28g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 536mg | Potassium: 700mg | Fiber: 6g | Sugar: 13g | Vitamin A: 76IU | Vitamin C: 11mg | Calcium: 73mg | Iron: 3mg
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