PenangTime.com: Recipe Guide
LOKCHING
Authentic home-style preparation with local flair
CHEF'S SNAPSHOT
This recipe reflects Penang's vibrant street heritage. Master heat control, prep everything first, and work with confidence for authentic flavour that captures the soul of Malaysian cuisine.
Have all ingredients within reach for speed and smooth execution.
High heat brings depth and the signature "wok hei" — don't over-stir.
Follow the sequence — timing and order shape perfect results.
Ingredients
Gather these fresh ingredients before you start cooking. Quality ingredients make all the difference. If an ingredient has no measurement, the amount is up to your discretion.
- Satay: 300g Fish Paste, 50g Tapioca Starch, Salt, Sugar. Mix and roll into small balls/logs. Skewer.
- Sauce: 1/2 cup Thai chili sauce, 1 tbsp vinegar, 1 tbsp sugar, crushed peanuts.
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Make Satay: Mix fish paste and starch. Shape onto bamboo sticks.
- Grill: Grill over charcoal until slightly charred and puffed.
- Sauce: Simmer sauce ingredients until slightly thickened.
- Serve: Dip skewers into the sauce.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- The texture should be chewy (almost rubbery in a good way) due to the starch content.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Lokching in Penang and compare flavour profiles.