Satay — Print Recipe — The Culinary Codex

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.

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.