IndonesianStarter

Satay with Peanut Sauce

Prep
20 minutes plus 2 hours marinating
Cook
15 minutes
Total
2 hours 35 minutes
Serves
4
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Ingredients

Units
  • 2 pounds (900 grams) chicken breast or beef sirloin, cut into 1-inch (2.5 centimeter) cubes
  • 3 tablespoons (45 milliliters) kecap manis (sweet soy sauce)
  • 2 tablespoons (30 milliliters) lime juice
  • 2 cloves garlic, minced
  • 1 tablespoon (15 grams) ground coriander
  • 1 teaspoon (5 grams) ground cumin
  • 1 teaspoon (5 grams) turmeric powder
  • 1/2 teaspoon (2 grams) cayenne pepper
  • 3 tablespoons (45 milliliters) coconut milk
  • 1 cup (250 grams) creamy peanut butter
  • 1/2 cup (120 milliliters) coconut milk
  • 3 tablespoons (45 milliliters) kecap manis
  • 2 tablespoons (30 milliliters) lime juice
  • 1 tablespoon (15 grams) palm sugar or brown sugar
  • 1 teaspoon (5 grams) minced fresh ginger
  • 2 cloves garlic, minced
  • Bamboo skewers, soaked in water for 30 minutes

Instructions

  1. 1

    In a bowl, combine 3 tablespoons kecap manis, 2 tablespoons lime juice, 2 minced garlic cloves, coriander, cumin, turmeric, cayenne pepper, and 3 tablespoons coconut milk to create the marinade.

  2. 2

    Add meat cubes to the marinade, ensuring each piece is well coated, and refrigerate for at least 2 hours or overnight for best flavor development.

  3. 3

    While meat marinates, prepare the peanut sauce by whisking together peanut butter, 1/2 cup coconut milk, 3 tablespoons kecap manis, 2 tablespoons lime juice, palm sugar, minced ginger, and 2 minced garlic cloves in a saucepan over medium heat.

  4. 4

    Stir the peanut sauce constantly for 5-7 minutes until it reaches a smooth, pourable consistency; if too thick, add warm water 1 tablespoon at a time until desired consistency is reached.

  5. 5

    Thread marinated meat pieces onto the soaked bamboo skewers, leaving a small gap between each cube to ensure even cooking.

  6. 6

    Preheat your grill or grill pan to high heat (approximately 400-450 degrees Fahrenheit or 200-230 degrees Celsius) for 5 minutes until very hot.

  7. 7

    Grill the satay skewers for 2-3 minutes per side for chicken or 3-4 minutes per side for beef, rotating occasionally, until meat is cooked through and has light charring on the exterior.

  8. 8

    Transfer cooked satay to a serving plate and lightly brush with remaining kecap manis for additional glaze and color.

  9. 9

    Serve satay immediately while still warm, accompanied by the peanut sauce for dipping.