Satay

Name: Satay
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 4 servings
Cuisine: Bruneian
Ingredients: 500g chicken thigh or beef sirloin, cubed; Marinade: 2 stalks lemongrass, 1 tsp turmeric, 1 tsp coriander, 2 tbsp vegetable oil, 1 tbsp sugar, salt; Peanut sauce: 200g roasted peanuts (crushed), 200ml coconut milk, 2 tbsp chilli paste, 1 tbsp tamarind paste, 2 tbsp palm sugar, salt; Compressed rice cakes (nasi impit); Cucumber and onion slices

Sate (SAH-teh)

Bruneian Grilled Meat Skewers

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 318 kcal

Tender marinated chicken or beef threaded onto bamboo skewers, grilled over charcoal, and served with a rich, chunky peanut dipping sauce.

Nutrition & Info

Protein 24.0g

Carbs 15.0g

Fat 18.0g

Protein Carbs Fat

Dietary

gluten-free

Allergen Warnings

⚠ peanuts

Equipment Needed

charcoal grill bamboo skewers (soaked) mortar and pestle

Presentation Guide

Vessel: banana leaf on plate

Garnishes: lime wedges

Accompaniments: peanut sauce, nasi impit, cucumber slices

Ingredients

500g chicken thigh or beef sirloin, cubed
Marinade: 2 stalks lemongrass, 1 tsp turmeric, 1 tsp coriander, 2 tbsp vegetable oil, 1 tbsp sugar, salt
Peanut sauce: 200g roasted peanuts (crushed), 200ml coconut milk, 2 tbsp chilli paste, 1 tbsp tamarind paste, 2 tbsp palm sugar, salt
Compressed rice cakes (nasi impit)
Cucumber and onion slices

Instructions

1
Blend lemongrass, turmeric, coriander, oil, sugar, and salt into a marinade paste. Coat meat and marinate for at least 2 hours.
2
Thread marinated meat onto soaked bamboo skewers, 4-5 pieces per stick.
3
For the peanut sauce, simmer crushed peanuts, coconut milk, chilli paste, tamarind, and palm sugar until thick.
4
Grill skewers over hot charcoal, turning frequently and basting with oil, for 8-10 minutes until charred and cooked through.
5
Serve skewers with peanut sauce, compressed rice cakes, and cucumber-onion slices.
6
Squeeze lime over the satay just before eating for brightness.

💡

Did You Know?

In Brunei, the best satay vendors are so popular that customers sometimes wait over an hour — their charcoal grilling technique and secret marinades are irreplaceable.

Chef's Notes

Equipment Tips

charcoal grill
bamboo skewers (soaked)
mortar and pestle

Garnishing

lime wedges

Accompaniments

peanut sauce, nasi impit, cucumber slices

The Story Behind Satay

Satay came to Brunei through centuries of trade and cultural exchange with Java and the Malay Peninsula. Bruneian satay is distinguished by its slightly sweeter marinade and thicker peanut sauce compared to other regional versions. It remains the most popular evening street food across the sultanate.

🕐 Traditionally enjoyed evening snack, celebrations 📜 Origins: Javanese-Malay origin

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