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Indonesian Chicken Satay Skewers & Homemade Peanut Sauce.

January 12, 2011

Satay sauce is a widely used term in England, and a staple at Chinese Buffets, Restaurants and Takeaways. However, the term Satay in fact refers to grilled skewered meat (something ‘satay sauce’ is very rarely served with in the UK), and the Peanut Sauces we label as Satay are used for several other dishes too (such as Gado-Gado salad). Indonesian Peanut Sauces can have a wide range of ingredients, and recipes vary greatly. However, supermarket ‘Satay’ generally is a mix of Peanut Butter, Lime, Soy and Sugar blended into a very fine paste, and not a patch on the homemade varieties. This recipe has been tailored to my personal tastes, and can be tweaked and tinkered with as much as you like.

Goes perfectly with Mie Goreng (Spicy Fried Noodles). The peanut sauce can be prepared ahead of time, and stored in the fridge for a few weeks.

Recipe:      Feeds one, or two if combined with Mie Goreng.

Peanut Sauce:    This makes enough for several servings and different meals

  • 1 Cup roasted Peanuts
  • 2 Large cloves Garlic
  • 2 Shallots or half an Onion
  • 1 Teaspoon powdered Galangal, or Ginger
  • 1/2 Teaspoon ground Cinnamon
  • 3 Teaspoons coriander seeds
  • 1 Teaspoon cumin seeds
  • 5 Long Red dried mild chillies
  • 100-200 mls Coconut Milk (specifically including the cream that floats to the surface)
  • 3 Tablespoons Fish Sauce
  • 3 Tablespoons Brown Sugar
  • 4 Tablespoons Tamarind Paste
  • 1-2 Limes, juice only
  1. Bash the Onion and Garlic into a paste in a Pestle and Mortar, put to the side.
  2. Do the same to the Peanuts until they are a powder, mix with the Onion and Garlic.
  3. Toast the Cumin, Coriander, and dried Chili in small batches on a high heat, stirring constantly, until fragrant, blend and mix with the Peanut / Onion / Garlic.
  4. Mix all the other ingredients in, blend if necessary. Add Coconut Milk and Sugar / Tamarind / Lime / Fish sauce to achieve the right consistency and sweet / sour blend for you.
  5. Fry 2 – 3 minutes, then let cool and store in airtight containers in the fridge for up to two weeks.

Satay:    This is enough for 2 very full skewers

  • 1 Chicken Breasts
  • Skewers, soaked in water for at least half an hour


  • 4 Tablespoon Soy Sauce
  • 1 Clove Garlic
  • 2 Tablespoon Corn Flour
  • 1 Teaspoon Ground Ginger
  • 1 Tablespoon Brown Sugar
  • 1 Tablespoon Tamarind paste
  • 1 Tablespoon Fish Sauce
  • Salt and Pepper to taste
  1. Cut the Chicken into thin strips, and then blend the Marinade. Put the Chicken into a freezer bag, pour in the marinade and then mix. Leave at least one hour.
  2. BBQ, grill or fry the skewers (in this order of preference), turn every 5 or so minutes, and they should be cooked in 10 – 20 minutes.

Enjoy with Noodles!

From → Asian, Asian, Asian

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