PenangTime.com: Recipe Guide
SATAY
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.
- For the Marinade:
- 500g chicken or beef (cubed)
- 2 stalks lemongrass (pounded)
- 1-inch galangal (grated)
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tbsp sugar
- 1/2 tsp salt.
- For the Peanut Sauce:
- 1 cup roasted peanuts (ground)
- 1/2 cup coconut milk
- 1/4 cup tamarind juice
- 1 tbsp chili paste
- 1 stalk lemongrass
- 2 tbsp sugar
- salt to taste.
- To Serve:
- Bamboo skewers (soaked)
- cucumber (cubed)
- onion (cubed)
- compressed rice cakes (ketupat).
Method
Follow each stage deliberately. Technique and timing shape the final texture, aroma and depth of flavour.
- Marinate the Meat: In a bowl, mix the chicken or beef with all the marinade ingredients. Let it marinate for at least 4 hours, or overnight for best results.
- Skewer the Meat: Thread the marinated meat onto the soaked bamboo skewers.
- Grill the Satay: Grill the satay over a charcoal fire or on a grill pan, turning occasionally and basting with a little oil, until cooked through and slightly charred.
- Make the Peanut Sauce: In a pot, sauté the chili paste until fragrant. Add the ground peanuts, coconut milk, tamarind juice, lemongrass, sugar, and salt. Simmer over low heat, stirring constantly, until the sauce thickens.
- Serve: Serve the hot satay skewers with the peanut sauce, cucumber, onion, and rice cakes.
Insider Tips
Expert advice to elevate your cooking and achieve authentic restaurant-quality results.
- Soaking the bamboo skewers prevents them from burning during grilling.
- A charcoal grill gives the satay the best smoky flavour.
- The peanut sauce can be made ahead of time and reheated before serving.
Tried this recipe?
Head over to the food guide page to discover top spots serving authentic Satay in Penang and compare flavour profiles.