Satay

沙爹 (SAH-tay)

Grilled Meat Skewers

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 430 kcal

Tender marinated chicken or beef threaded onto bamboo skewers and grilled over glowing charcoal, served with a rich spiced peanut dipping sauce, compressed rice cakes, and fresh cucumber-onion relish.

Nutrition & Info

Protein 30.0g

Carbs 28.0g

Fat 22.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free

Allergen Warnings

⚠ peanuts ⚠ soy

Equipment Needed

charcoal grill bamboo skewers (soaked) blender

Presentation Guide

Vessel: rectangular plate with banana leaf

Garnishes: sliced shallots, lime wedge

Accompaniments: peanut sauce, ketupat, cucumber-onion relish

Ingredients

500g chicken thigh or beef sirloin, cut into thin strips
20 bamboo skewers, soaked
Marinade: 2 stalks lemongrass, 4 shallots, 3 cloves garlic, 1 tbsp turmeric, 1 tbsp cumin, 2 tbsp sugar, 1 tbsp vegetable oil
Peanut sauce: 200g roasted peanuts, 4 dried chilies, 2 shallots, 1 clove garlic, 2 tbsp tamarind juice, 2 tbsp sugar, 1 tbsp soy sauce, 100ml water
Ketupat (compressed rice cakes)
Cucumber-onion relish

Instructions

1
Blend marinade ingredients into a paste. Thread meat onto skewers, coat with marinade, and rest for at least 30 minutes.
2
Blend peanuts coarsely. Fry shallots, garlic, and dried chilies, then add ground peanuts, tamarind, sugar, soy sauce, and water. Simmer until thick.
3
Grill skewers over hot charcoal, turning frequently and basting with a lemongrass brush dipped in oil, for 6-8 minutes until charred.
4
Serve on a platter with peanut sauce, ketupat, and cucumber-onion relish.

💡

Did You Know?

Singapore's most famous satay strip was along Beach Road, where dozens of competing hawkers grilled thousands of sticks nightly under the open sky.

Chef's Notes

Equipment Tips

charcoal grill
bamboo skewers (soaked)
blender

Garnishing

sliced shallots, lime wedge

Accompaniments

peanut sauce, ketupat, cucumber-onion relish

The Story Behind Satay

Satay arrived in Singapore through Malay and Javanese traders and became one of the island's most iconic street foods. The original Satay Club on Beach Road (1940s-1995) was a legendary open-air gathering where hawkers competed fiercely for customers. Though the original site is gone, satay remains essential to Singapore's food identity, with Lau Pa Sat carrying on the tradition.

🕐 Traditionally enjoyed evening snack, dinner starter 📜 Origins: Malay-Javanese origin, 19th century adaptation

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