Saturday, January 3, 2009

Chicken Satay

Well, this must be the 3rd or 4th attempt for me, on making Malaysian satays. I can safely say, that they are getting better and better each time. Making satays are easy, getting the right taste is the hard part! I heard the secret of making good satays are using cheaper cut of meats, plenty of sugar and oil! Hmm.. I don't think that I'll try to achieve that. Guess, I will settled with my slightly healthier version of satays :)

Chicken Satay

1 kg of Chicken Breast and Thigh (skinless and boneless) and cut into 1/2 inch wide and 2 to 3 inches strips.
5 Shallots, chopped
3 Candlenuts
1 inch Ginger, chopped
1 tsp Cumin Powder
1/2 tsp Cinnamon Powder
1 Tbsp Coriander Powder
1 Tbsp Lemongrass Powder
1 tsp Turmeric Powder
2 tsp Galangal Powder
5 Tbsp Sugar
2 Tbsp Vegetable Oil
Sea salt to taste
20 to 30 Bamboo Skewers, soaked
Oil for basting


Combine the shallots, ginger and candlenuts and grind to a fine paste. Then mix in the cumin, cinnamon, coriander, lemongrass, turmeric powder, sugar, oil and salt. Then marinate the chicken for about 5 hours or longer.

Thread the marinated chicken pieces onto each skewer. Grill the satay and baste with more oil until they are cooked. Serve immediately with some satay sauce, onions, cucumbers and compressed rice.

Satay Sauce

1/2 Yellow Onion, chopped
20 Dried Chilies, soaked and drained
3 Candlenuts
2 tsp Galangal Powder
1 Tbsp Lemongrass Powder
2 tsp Coriander Powder
4 pieces Tamarind Skin
3 to 4 Tbsp Sugar
3/4 to 1 cup Roasted Peanuts, grind some coarsely and finely
2 to 2 1/2 cups Water
2 Tbsp Peanut Oil
Sea salt to taste


Combine the onions, chilies, candlenuts and grind into a fine paste. Then mix in the galangal, lemongrass, and coriander powder.

In a medium saucepan, heat the oil on a low heat and saute the spice paste together with the tamarind skin until fragrant.

Add the water and bring it to a boil and lower the heat and simmer for 10 minutes.

Then add the peanuts and sugar. Stir well and adjust the consistency with more water and peanuts. Season with salt and serve at room temperature.


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  1. Hi Angie,

    May I know where you bought the candlenut, and all the various asian spices?

  2. @Lillin: Hey, thanks for the comments. I got my candlenut and other spices from the shop in Chinatown. It's called Wong Xin Market. They are located at 747 Gore Ave. It's a small store but they carry lots of food ingredients for Asian cooking, even fresh herbs. Go check them out!

  3. Very nice photos...wish I could get that one down...this look very good and I love satays...I almost always get orders for them for parties...

    I am fortunate to have a great Asian market and Indian markets around me too!

  4. Angie - found your site via foodbuzz...

    These photos are making my mouth water! I love chicken satay.

    Beautiful blog.

  5. @Hungry Gal: Well, I love chicken satay too and thanks for your nice comment.:)

  6. Angie,

    I like your satay chicken, but I'm just wondering if you have the cube rice recipe as shown in your picture ? Thanks !

  7. Hi Angie, I love your chicken satay, but can you tell me how to make the cube rice as shown in your photos ? Thanks.

  8. @Anonymous: I'm afraid I don't have the recipe for the cube rice.

  9. Hi
    I just discovered your blog. Your satay looks delicious. I love Malaysian curries and satays. I would love to try your recipe. I am bookmarking your page. Thanks for sharing.

  10. Nice looking chicken satay!


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