Skewered turmeric-marinated meat grilled over charcoal, served with rich peanut sauce, cucumber and compressed rice, a Malaysian icon.
Satay is one of Malaysia's most celebrated dishes, small cubes of meat marinated in a fragrant blend of turmeric, lemongrass and coriander, threaded onto skewers and grilled over hot charcoal until charred and smoky. The accompanying peanut sauce is just as essential as the meat itself, ground roasted peanuts simmered with tamarind, palm sugar and chile into a thick, complex sauce that balances sweet, sour, salty and spicy in careful proportion. Traditionally served with ketupat (compressed rice cakes) and cucumber alongside the meat and sauce, satay is a fixture of Malaysian hawker stalls and celebrations, requiring patience with the marinade for the best result.
Serves 4
Blend shallots, lemongrass, turmeric, coriander, brown sugar, oil and salt into a smooth paste.
Toss the cubed meat in the marinade and refrigerate at least 4 hours, ideally overnight.
Marinate as long as possible, ideally overnight — the turmeric and lemongrass need real time to color and flavor the meat thoroughly.
Thread the marinated meat onto skewers.
Blend peanuts, garlic and soaked chiles into a coarse paste, then simmer with tamarind paste, palm sugar and water for 10 minutes until thickened.
Grill the skewers over hot charcoal or a grill, turning frequently, 10-12 minutes until charred and cooked through.
Serve the skewers with the warm peanut sauce, cucumber slices and ketupat.
Marinate the meat for as long as possible, ideally overnight, since the turmeric marinade's flavor and color depend on extended contact time.
Soak wooden skewers in water for 20 minutes before threading to prevent them from burning on the grill.
Simmer the peanut sauce until thick enough to coat a spoon, since a thin sauce won't properly cling to the grilled skewers.
Lamb satay is a popular, richer alternative to beef or chicken.
A spicier peanut sauce increases the fresh or dried chile for those who enjoy more heat.
Serving with onion wedges alongside the cucumber is a traditional addition.
Refrigerate grilled skewers up to 3 days; the peanut sauce keeps well and can be gently reheated with a splash of water before serving.
Satay has become one of Malaysia's most iconic dishes, deeply tied to hawker culture and celebrations nationwide, with countless regional variations across the country each claiming their own preferred marinade and sauce recipe.
Both countries have their own strong satay traditions with regional variations, but Malaysian satay often features a more pronounced turmeric marinade and is commonly served with ketupat.
Yes, chicken satay is equally traditional and popular, using the same marinade and grilling technique.
It was likely overcooked or cut too large — cut into smaller, even cubes and grill just until charred and cooked through, checking a bit early.
Per serving (360g / 12.7 oz) · 4 servings total
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