Malaysian Satay
“Charcoal-grilled marinated meat skewers served with a rich, chunky peanut sauce and compressed rice cakes.”
Turmeric
Lemongrass
Coconut Milk
Peanut
Sugar
CuminWhere it comes from
Malaysian satay, a beloved street food, hails from the Malay archipelago and dates back to ancient times. This dish reflects the cultural amalgamation of Malay, Chinese, and Indian influences, showcasing the region's vibrant culinary tapestry. Interestingly, the word 'satay' is believed to be derived from the Arabic term 'sate,' which means 'to slice.'
On the Palate
How it's made
6 steps · Show ↓60 min active · 180 min waiting
How it's made
6 steps · Show ↓- 110 min
Combine turmeric, lemongrass, coconut milk, sugar, and cumin in a bowl. Add bite-sized chicken pieces and toss until well-coated. Let marinate in the fridge for at least 3 hours to overnight.
Watch outEnsure chicken is evenly coated with marinade for maximum flavor infusion.
- 215 min
Heat 1 tablespoon of oil in a skillet over high heat. Add marinated chicken pieces in batches, searing until browned on the outside but still juicy inside. Remove and keep warm.
- 35 min
In the same skillet, reduce heat to medium and add finely chopped onions, garlic, and chillies. Sauté until onions are translucent and aromatic.
- 410 min
Add remaining marinade, chicken stock, and half of the chopped peanuts to the skillet. Simmer until the sauce thickens slightly, stirring occasionally.
- 515 min
Return the chicken to the skillet, add coconut milk, peanut butter, and the remaining peanuts. Stir well and simmer on low heat for 15 minutes until the sauce is rich and creamy.
Watch outStir occasionally to prevent the sauce from sticking to the pan and burning.
- 65 min
Finish with a squeeze of lime juice, serve hot with cucumber slices and rice. Garnish with fresh coriander and additional peanuts if desired.
