Javaanse Satay

Name: Javaanse Satay
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Surinamese
Ingredients: 800g chicken thighs, cubed; 3 tbsp ketjap manis; 2 cloves garlic, minced; 1 tsp coriander powder; 1 tsp cumin; 2 tbsp vegetable oil; For sauce: 200g roasted peanuts; 2 cloves garlic; 2 tbsp ketjap manis; 1 tbsp sambal; 200ml coconut milk; 1 tbsp lime juice; For pickle: 1 cucumber, diced; 1 onion, diced; 2 tbsp vinegar; 1 tsp sugar

Saté (sah-TAY)

Javanese-Style Chicken Skewers

⏱ Prep Time 1 hour

📈 Difficulty Medium

👥 Servings

🔥 Calories 422 kcal

Marinated chicken skewers grilled over charcoal and served with a rich, slightly sweet peanut sauce, pickled vegetables, and lontong rice cakes.

Nutrition & Info

Protein 32.0g

Carbs 24.0g

Fat 22.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ peanuts ⚠ soy

Equipment Needed

bamboo skewers soaked in water charcoal grill or broiler blender saucepan

Presentation Guide

Vessel: plate with skewers fanned out

Garnishes: peanut sauce, lime wedges

Accompaniments: lontong rice cakes, pickled vegetables

Ingredients

800g chicken thighs, cubed
3 tbsp ketjap manis
2 cloves garlic, minced
1 tsp coriander powder
1 tsp cumin
2 tbsp vegetable oil
For sauce: 200g roasted peanuts
2 cloves garlic
2 tbsp ketjap manis
1 tbsp sambal
200ml coconut milk
1 tbsp lime juice
For pickle: 1 cucumber, diced
1 onion, diced
2 tbsp vinegar
1 tsp sugar

Instructions

1
Marinate chicken in ketjap manis, garlic, coriander, cumin, and oil for at least one hour or overnight in the refrigerator.
2
Thread marinated chicken onto soaked bamboo skewers, about five pieces per skewer. Pack the meat closely together.
3
Grill over hot charcoal or under a broiler, turning frequently and basting with remaining marinade until charred and cooked through.
4
Make peanut sauce by blending peanuts with garlic, then cooking with ketjap manis, sambal, coconut milk, and lime juice until thick.
5
Make quick pickle by tossing cucumber and onion with vinegar and sugar. Serve skewers with peanut sauce and pickle on the side.

💡

Did You Know?

Surinamese satay vendors are called sateman and are a beloved fixture of Paramaribo nightlife, grilling skewers on mobile carts along busy streets.

Chef's Notes

Equipment Tips

bamboo skewers soaked in water
charcoal grill or broiler
blender
saucepan

Garnishing

peanut sauce, lime wedges

Accompaniments

lontong rice cakes, pickled vegetables

The Story Behind Javaanse Satay

Javanese satay became one of Suriname's most iconic foods after Javanese workers brought their grilling traditions in the late 1800s. The Surinamese version developed its own character, with a thicker, sweeter peanut sauce and the distinctive use of ketjap manis. Satay transcended its Javanese origins to become universally Surinamese, with sateman setting up their charcoal grills at every market, festival, and street corner in the country.

🕐 Traditionally enjoyed dinner or street food anytime 📜 Origins: Javanese-Surinamese, 19th century

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