How to Make Authentic Malay Chicken Satay

Updated on March 15, 2018
lizmalay profile image

A homemaker and full-time blogger that enjoys cooking at home.

In Malaysia, chicken satay or beef satay usually served with peanut sauce, compressed rice or nasi impit, fresh slices of cucumber, and fresh slices of onions. I love the taste of the sweet and spicy chicken skewers that comes from the lemongrass, cumin, galangal, fresh turmeric, onions, and garlic. It requires a significant amount of time to prepare chicken satay. I love doing something like this, especially on the weekends.

Before preparing the ingredients, I have soaked the skewers in the water for a while. This is to prevent the bamboo from getting easily burned during the grilling process.

Ingredients:

Preparation: Paste

  • Two pounds chicken breast (sliced thin)
  • An inch galangal*
  • Two inches fresh turmeric*
  • A stalk lemongrass* (you can use the crushed lemongrass just like I did)
  • An inch ginger*
  • One large red onion*
  • A teaspoon cumin*
  • A teaspoon aniseed*
  • Half-cup water*
  • 4 tablespoons white sugar*

*Blend all together. In a large bowl, soak the chicken, cover the bowl, and put in the fridge for 3-4 hours.

Preparation: Peanut Sauce

  • Raw peanuts (400 grams)
  • 6 dried chilies
  • 3 garlic cloves
  • 4 shallots
  • An inch ginger
  • A stalk lemongrass
  • Half-cup palm sugar
  • Salt
  • 2 cups water
  • 5 tablespoons vegetable oil

The Method:

  1. Over a medium heat pan, roast the peanuts until it brown. Let it cool.
  2. Take the peanuts skin off, and blend it dry. Set aside.
  3. Blend dried chilies, lemongrass, garlic, ginger, shallots, and water. Make a paste.
  4. Heat oil in a pan over medium heat.Throw in the paste. Stir-fry for 5 minutes.
  5. Add peanuts and palm sugar. Stir until peanuts coated with the paste.
  6. Add water as the sauce gets thickened.
  7. Finally, add salt and taste.

Grilling.

After 4 hours the chicken is marinated. Take out from the fridge. Thread marinated chicken onto the skewers one by one. I recommend putting gloves on as the yellow paste will stick to your hands. Brush some oil on the chicken before putting on the grill. Grill 6-7 minutes per side, or until cooked through. Serve with warm peanut sauce, and sliced cucumber.

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This is a galangal root. Fresh turmeric. Crushed lemongrass. Bamboo skewers soaked in the water. The chicken paste. Marinade the chicken, cover with a lid and keep in a fridge at least 3-4 hours. Roast the peanut in a pan without oil. Take the skin off and blend it dry. Paste for the peanut sauce. The peanut sauce is ready. I recommend putting the gloves if you don't want yellow color (turmeric) stick to your hands. Grill the chicken skewers on a grill. Make sure brush some oil on the chicken before grilling. The chicken satay is ready. Serve with fresh cut cucumber and the peanut sauce.
This is a galangal root.
This is a galangal root.
Fresh turmeric.
Fresh turmeric.
Crushed lemongrass.
Crushed lemongrass.
Bamboo skewers soaked in the water.
Bamboo skewers soaked in the water.
The chicken paste.
The chicken paste.
Marinade the chicken, cover with a lid and keep in a fridge at least 3-4 hours.
Marinade the chicken, cover with a lid and keep in a fridge at least 3-4 hours.
Roast the peanut in a pan without oil.
Roast the peanut in a pan without oil.
Take the skin off and blend it dry.
Take the skin off and blend it dry.
Paste for the peanut sauce.
Paste for the peanut sauce.
The peanut sauce is ready.
The peanut sauce is ready.
I recommend putting the gloves if you don't want yellow color (turmeric) stick to your hands.
I recommend putting the gloves if you don't want yellow color (turmeric) stick to your hands.
Grill the chicken skewers on a grill. Make sure brush some oil on the chicken before grilling.
Grill the chicken skewers on a grill. Make sure brush some oil on the chicken before grilling.
The chicken satay is ready. Serve with fresh cut cucumber and the peanut sauce.
The chicken satay is ready. Serve with fresh cut cucumber and the peanut sauce.

Questions & Answers

    © 2018 Liza Ikram

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      • lizmalay profile image
        Author

        Liza Ikram 6 weeks ago from Herriman,UT

        Hi Margie! Hehe, yea. I'd love to cook for anyone who wants to taste the traditional Malay food. Thanks for stopping by!

      • Margie Lynn profile image

        Margie Lynn 6 weeks ago from Beautiful Texas Hill Country

        I would love to taste it Liza! That is if you would cook it for me, I do not think I would do it like you! Thanks for sharing!

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