Chicken satay is spiced chicken grilled on skewers served with rich peanut dipping sauce. Other than the peanut sauce, it is often served together with chunky onion, cucumber and Nasi Impit (compressed rice cake) at the side. Satay is one of the Malaysian's all time favorites that you should try at least once when are in Malaysia.
The aromatics peanut sauce (Malaysian called it satay sauce) is a great compliment to all kinds of satay. I always make extra peanut sauce whenever I make satay as my boys like it with Nasi Impit very much. I have included my made from scratch peanut sauce recipe at the bottom of this post. Don't miss it.
As for the Nasi Impit, it is pretty easy to make. Just cook the rice with a little bit extra water in a rice cooker. Once cooked, mash it then press to compress the rice into a container. Set aside to cool completely.
1kg chicken, boneless thigh or breast meat
Cut into small pieces & blend together:
1 large onion
4-5 cloves garlic
3-4 stalks lemongrass
1 inch ginger
150 ml coconut water or water
1 tsp salt
2 tsp ground turmeric (kunyit)
2 tsp ground cumin (Jintan putih)
2 tsp ground fennel (Jintan manis)
1/2 tsp chicken stock powder
❶ Cut the chicken into thumb size pieces, mix and coat with the dry ingredients. (remember to wear a glove)
❷ Add in the blended paste, mix well.
❸ Marinate in the refrigerator overnight. (for tender and juicy satay)
❹ Soak the bamboo skewers in water for about 30 minutes. Put 3-4 pieces chicken on each skewer.
❺ Grill & serve with the peanut sauce and other condiments.
*The number of satay is depending on the size of chicken pieces.
Satay Sauce (Peanut Sauce) / 沙爹酱 / ピーナツソース
150 g peanuts, roasted & skin removed
1 tsp tamarind paste
2 tbsp vegetable oil
500 ml water
2 tbsp coconut milk
40-50g palm sugar
1 tsp thick soy sauce
Chicken Stock to taste (optional)
3-4 dried red chilies, rehydrated & deseeded
2 cloves garlic, peeled
2 bulbs shallots, peeled
1 stalk lemongrass
3-4 slices ginger
- Coarsely ground the roasted peanuts. Set aside.
- Cut the ingredients A into small pieces then blend until very fine paste.
- Heat the oil on medium heat in a sauce pan. Stir in the spice paste and cook until it becomes aromatic.
- Add in the water, coconut milk, tamarind paste, sugar, and thick soy sauce. Bring to a boil then simmer for about 5-10 minutes.
- Add in the ground peanuts, stir to mix well.
- Add chicken stock and salt to taste.
- Allow to cool at room temperature. It will thicken up further after set aside for a few minutes.