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This recipe for Malaysian Chicken Satay and Peanut Sauce by Caroline Mili Artiss comes from

The Malaysia Kitchen website, is home to the 90+ Malaysian restaurants in the UK and is packed full of recipes, events and promotions for you to enjoy. Whether you are new to Malaysian cuisine or a die-hard fan, there’s something for everyone to sink their teeth into.

To know Malaysia is to love Malaysia. Malays, Chinese, Indians and many other ethnic groups live together in peace and harmony. Multiculturalism has made Malaysia a gastronomical paradise. As a nation, Malaysians are very laid back, warm and friendly.

Geographically, Malaysia is as diverse as its culture. Malaysia is divided into thirteen states and three Federal Territories, separated by the South China Sea with eleven states and two federal territories. Each state in Malaysia has something different to offer in terms of culinary delights.

Malacca, in the southern region, is home to delicious Baba Nyonya food, much of it served in quaint cafés in historical shophouses. Penang, on the north west coast, is hawker stall heaven, where you can get delicious food in an easy, convenient and delicious way. Kelantan, in the north east is the cradle of Malay culture and serves exotic Malay food rich in flavour and colour. There is so much on offer, you have to taste it to believe it.

Ingredients for Chicken Satay

Satay Marinade:
250g chicken breast / Beef or Lamb
2 shallots (or 1 small brown onion)
½ tsp chilli powder
1.5 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp fennel seeds
1.5 cloves of garlic
1 tsp salt
Juice of 1/2 lemon
½ heaped Tbsp brown sugar
Peanut or sunflower oil

Peanut Sauce:
100g salted, roasted peanuts
½ tbsp Satay marinade
50ml of coconut milk (or water)
1 tbsp brown sugar
Juice of ½ lemon
(Chilli if you want it spicy)
½ tbsp dark soy sauce

How to make Chicken Satay

For Satay:

  • To make the marinade for the meat, simply add the shallots (onions), garlic, turmeric, cumin, coriander, chilli and salt into a blender and whiz until it is all finely ground. You can add a dash of oil to help it blend better.
  • Slice the chicken into long, thin slices and put in a large bowl.
  • Put one tablespoon of the marinade in a separate bowl and save for the peanut sauce.
  • Add the rest of the marinade to the meat, mix it in and make sure all the meat is covered.
  • Leave in the fridge overnight preferably, or minimum 2 hours.
  • Thread meat onto your skewers and grill on a griddle pan.

Vegetarian alternative, marinade some vegetables like, aubergine, onions, peppers, and also some fried tofu or bean curd is very nice with this, and it can be put on a skewer.

For Peanut Sauce:

  • Grind the peanuts in a blender until they are fairly smooth, leaving a few chunky bits is good.
  • Heat a little oil and add the reserved tablespoon of satay marinade you kept aside, let it cook for a minute to bring out all the flavors, then add all the other ingredients to a pan and gently heat and stir together.
  • You can add more coconut milk or water if it is too thick.
  • Give it a taste, if you like it sweeter add more sugar, or sour add more lemon, hotter add more chilli. Make it your own!

Serves 2

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