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Chicken Satay

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Chicken satay - grilled chicken skewers marinated with spices and served with peanut sauce. This is the easiest, most authentic and best chicken satay recipe you'll find online.

Chicken satay - grilled chicken skewers marinated with spices and served with peanut sauce. This is the easiest, most authentic and best chicken satay recipe you'll find online.

Grilled chicken satay served with peanut sauce, sliced cucumbers and onion on a banana leaf.

Authentic Chicken Satay Recipe

Chicken satay; the mere mention of the two words conjures up a mental picture of perfectly grilled and nicely charred chicken skewers with mouthwatering peanut sauce.

Chicken satay is one of the most popular Asian appetizers and everyone loves them. Now, how to make chicken satay at home? It’s very easy and I have an authentic and the best chicken satay recipe for you.

Easy Malaysian Chicken satay on a plate, ready to serve

Malaysian Chicken Satay is the Best!

There are many versions of recipes from Asia, but let me assure you that the best satay in the world comes from Malaysia, my home country. Ask any foodies who have been to the entire Southeast Asia region and they will agree with me!

While Thai chicken sate are tasty, they are inferior to the scrumptious and rich flavors of Malaysian chicken satay.

Authentic chicken satay skewers with satay sauce.

The Ingredients for Chicken Satay Marinade

The marinade is the most important part of the recipe. The best satays are marinated with lots of spices and ingredients, such as the following:

  • Lemongrass
  • Garlic
  • Shallots
  • Turmeric powder
  • Coriander powder
  • Chili powder
  • Salt and sugar

Traditionally, home cooks pound all the ingredients above with a mortar and pestle until it becomes a fine paste. Mix the meat (either beef, chicken or mutton) with the marinade overnight; this will ensure that every piece of the meat is bursting with robust flavors.

Cook’s Tips

  • You can use a combination of chicken breasts, chicken thighs and legs. Just remove the skin and cut each piece of the chicken meat into uniform pieces.
  • For the best results, marinate the chicken overnight
  • Soak the bamboo skewers in water for at least two hours. This will prevent the bamboo skewers from burning.

Frequently Asked Questions

How Many Calories?
This recipe serves six people and the calories are 263 per serving.

Is it Healthy?
Yes, satay is very healthy as the spices used in the marinade have a lot of nutrients and health benefits, for example: turmeric.

Can You Bake in the Oven?
You can certainly bake satay in the oven, or pan-fried on a skillet. They will still taste delicious.

Close up picture of a skewer grilled chicken satay.

What Dishes to Serve with this Recipe?

Chicken satay is best served with Peanut sauce, sliced cucumber and onions. In Malaysia and Indonesia, rice cakes cut into cubes (“ketupat”) are common, too. If you are having a BBQ, I recommend the following recipes.

This Recipe Goes Well with:

Satay sauce or peanut sauce, ready to serve with chicken satay.

Click here for the satay sauce recipe.

This chicken satay recipe has been tried and tested by many readers. They are absolutely mouthwatering and delightful. Enjoy!

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Chicken Satay Recipe

Chicken satay - grilled chicken skewers marinated with spices and served with peanut sauce. This is the easiest, most authentic and best chicken satay recipe you'll find online!

Course Appetizer
Cuisine Malaysian
Keyword Chicken Satay
Prep Time
Cook Time
Total Time
Servings 6 people
Calories 263 kcal
Author

Ingredients

Ingredients:

  • 2 lbs. boneless and skinless chicken thigh and leg meat
  • Bamboo skewers, soaked in cold water for 2 hours
  • 1 cucumber, cut into small pieces
  • 1 small onion, quartered
  • Oil, for basting

Marinade:

  • 3 tablespoons oil
  • 2 stalks lemongrass, white parts only
  • 2 cloves garlic, peeled
  • 6 shallots, peeled
  • 2 teaspoons turmeric powder
  • 1 teaspoon coriander powder
  • 1 teaspoon chili powder
  • 1/2 tablespoon salt or more to taste
  • 2 tablespoons sugar

Instructions

  1. Cut the chicken meat into small cubes. Set aside. 

  2. Blend all the he Marinade ingredients in a food processor. Add a little water if needed. 

  3. For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.

  4. Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers. 

  5. Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with the fresh cucumber pieces and onions.

Recipe Notes

If you prefer white meat, you can use 2 lbs. or 4 boneless and skinless chicken breasts for this recipe.

Nutrition Facts
Chicken Satay Recipe
Amount Per Serving (6 people)
Calories 263 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 143mg 48%
Sodium 721mg 30%
Potassium 393mg 11%
Total Carbohydrates 5g 2%
Sugars 4g
Protein 29g 58%
Vitamin A 2.7%
Vitamin C 0.6%
Calcium 1.8%
Iron 8.9%
* Percent Daily Values are based on a 2000 calorie diet.
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159 COMMENTS... read them below or add one


  1. Oh my goodness! This was delicious! 5 star reviews from everyone in my house.

    Reply

  2. I just started the marinade. I tasted in and it had a very strong onion flavor probably from the shallots. Is this normal or were my shallots huge? Should I add more of the other ingredients?

    Reply

  3. My bad.. I just accidentally placed my comment in the Thai chicken Satay…. Well again… THANK YOU for this amazing receipe! It was absolutely amazing. Living in Germany for 10years, my cravings for Satay was huge….when I tried this, it brought me back my memories when I was sitting at the little street Satay shop back in Malaysia!

    Reply

  5. Looked up on google for a satay recipe found your recipe. I work on a ship sailing far away from home. I will try your recipe to give the Malaysians onboard a taste of home this Hari Raya. Hope it works out ok and the Malaysian guys love it. I am a newbie cook. Thank you so much for the recipe.

    Reply

  6. I just made this for Memorial weekend. I marinated the chicken overnight. The only different was I use lemongrass sauce instead of the stalks. They tasted great. Everyone loves them. Thank you for the recipe.

    Reply

  8. The marinade was absolutely spot on. As was the peanut sauce :) Thank you so much for sharing.

    Reply

  10. I made it today, and was so so yummy.. My son commented ” mom, I’ve not eaten this delicious satay even in Malaysia. 10/10 and more. It’s awesome “. :)
    Thanks for the recipe.

    Reply

  12. Hi, as a Malaysian living abroad married to a non-Malaysian I am always keen to introduce my family and relatives to tasty Malaysian cuisine. Tried your chicken satay recipe tonight and everyone loved it. Must say I was hugely impressed by how authentic it was! As soon as the satay was on the barbecue and the heavenly scent hit my nose I was instantly transported back home! I also made the kuah kacang which was also authentic and delicious!

    Amazed by how it was so easy and straightforward to make!

    I see from the many earlier comments that others have already extolled the virtues of your recipe and your terrific site in general so allow me to join the chorus of appreciation and say thank you very much!

    Reply

  13. Another winner, this was a really tasty Chicken Satay. The peanut sauce was a hit also. Three or four times a week is always a new recipe and when I don’t have time to come up with one of my own I find myself going to your site. Awesome Bee.

    Reply

  14. A long time ago, I lived amid a large group of Malaysian students. All summer, every summer, they heaped platters of chicken satay to share around, and I had thought it the best summer food ever. I tried your recipe this week, (including your peanut sauce recipe) and the lovely memories flooded back. It was exactly as I remembered it! (The others I cooked it for also loved the “new” dish.) Thank you for sharing this perfect recipe!

    Reply

  15. Excellent recipe and awesome pictures! Smell, taste and appearance are three important factors of a successful food and Satay is clearly one of them!
    Easy and delicious!

    Reply

  16. Just wanted to note that shallots in my area are extremely variable in size, from the size of a garlic clove up to plum sized, depending on the season. You might want to include a weight or approximate size when including shallots in recipes in the future.

    Reply

  17. I tried making the satay using this recipe and I have to say it tastes so authentic. Thanks for sharing this winning recipe.

    Reply

  18. wow very tasty chicken satay recipe you share with us i will try it coming sunday for my family and i hope this recipe will cook really tasty by me i think so

    Reply

  19. I would say these would be killer with your Asian noodles. I love Asian influence food. I would make a fool over myself with little guys—-well unless it was a first date. Then I might be more modest. Second date, however, back off and me at them. Ha!

    Reply

  21. I have also made a batch of my own Kicap Manis, slowly boiling equal parts brown sugar and soy sauce until it’s nice and gloopy.

    Reply

  23. Hi. I just ran into your site while googling “thai satay recipe”. I ended up following your recipe because of all the reviews, and that I had the ingredients on hand. I did not have a food processor, so I used a garlic press to mince all the shallots. Whew! Let’s say I only managed to pressed through 4 shallots. After all, I only had 4 hours left to marinade it til dinner time. And I had to sub curry powder instead of straight turmeric. I didn’t skewer, but just pan fried 2 min on high heat, then flipped the chicken pieces for another 2 min on the other side. They caramelized and charred nicely. Chicken was super tender, event the smaller burnt pieces. And everyone loved it!

    I’ve always tried to make chicken satay just from my own caprice, and it’s always came out terribly. Dry, tough, flavorless, even chicken thigh meat. I followed your recipe with the chicken breasts and it came out perfect for the first time, ever. Thank you so much and I look forward to trying other recipes in your array.

    Reply

  24. Hi Bee Yinn,

    Have you tried cooking these in the oven on grill/broil/bake setting? I don’t own a grill pan at home.

    Thank you!
    ==

    Reply

  25. I live in So Cal but was not able to find kecap manis at 99 Ranch Market. Could you please tell me if I can substitute Chinese dark soy with some sugar for it?

    Reply

  28. Hi Bee, The tradination satay has spices but the Chinese satay has non. I still prefer the old fashion satay sold by Malay. From far you can smell the aroma of Jintan manis & Jintan puteh = Fennel & Cumin. Must add in a bit more sugar, ( Must important is to add in some water, starch powder/ tapioca flour to make them more tender and juice as I combine Chinese method in it, add in the water, stir with hand until all water adsorbed and add in some more as depends what type of chicken and parts of chicken. while we chill for 10-12 hrs all the water will be gone ) Satay sticks must be soaked for hrs too. During grilling, brush them with santan and some oil added in it please.
    Try it may be you will like it and keep our Malaysia traditional Satay. Say to say nowadays hardly can find this aroma satay, some don’t service with satay sauce any more, when asked, they said the sauce has added to the satay. Lazy to cook it.

    Reply

    • Hi Rebecca, thanks for your comment. Oh yes, I looooooooove Malay satays, they are the best. In fact, whenever I go back to Malaysia, I would only order Malay satay. I know what you mean by the jintan putih and jintah manis, they are absolutely aromatic and delicious, my favorite kinds but hard to come by these days even with Malay vendors. My satay is the Chinese version and this recipe was created in 2006, a long time ago. If I were to redo satay again today, the recipe would be very different. Seems like I need a new and proper satay recipe published here soon! :)

      Reply

    • Madam, I am interested in learning how to make the Malay style satay! Can you please share it with us how to do it? Terima kasih ! ^^

      Reply

  29. Can I substitute kecap manis with something else like dark daramel sauce with added sugar? Or I can just opt it out? Same for the peanut sauce too, can I choose not to put kecap manis?

    Reply

  31. Hi Bee, Thanks for sharing your easy-to-follow and authentic Malaysian recipes. Your satay chicken and peanut sauce recipes really hit the spot! I grilled them on a charcoal barbecue and the entire experience brought back wonderful memories of my youth in Malaysia.

    Reply

  32. Hi Bee, I want to try this recipe but I’m not a huge fan of “spicy hot” things. I prefer things to be mild to low (or none at all). How “hot” is this recipe?

    Thank you!

    Reply

  33. I loved them and so did my son but I seem to have made a ton of satay sauce, how long does it keep?

    Reply

  34. The recipe calls for 6 shallots (peeled). The ones at my local grocery store are golf ball size. I can’t image putting in 6 for the recipe. How big should each shallot be?

    Reply

  35. My brother suggested I might like this website. He
    was totally right. This post actually made my day. You can not imagine simply how much time I had spent
    for this information! Thanks!

    Reply

  36. I am 19 weeks pregnant and reside in London but craving Malaysian street food especially since it’s Ramadan month and I know how during this time hawker stalls fill the country. I am so grateful for this recipe as I was able to devour on some really good satay and peanut sauce recipe!!!

    Reply

  37. wow, this blog is very interesting and elegant, I love to read this everyday, thanks for sharing this to us, I definitely shared this to my friends.

    Reply

  39. I made this for my housewarming party. It was a HUGE hit! Everyone was so impressed.

    Instead of grilling, I broiled the chicken and then put it onto bamboo skewers when it came out of the oven.

    This recipe inspired me to finally buy a grill – I know these satay will be even more delicious (if that’s possible) cooked over an open flame.

    Om nom nom nom

    Reply

  50. Tried your recipe…MUAAHH! Living abroad and eating satay from ‘chinese/malaysian’restaurant is never the same, perhaps maybe they do not grill them. However, your home cook satay are bril’, and my friends were impressed and started eating them even before I had the chance to serve them out! They can taste the ‘burnt-charcoal’ on the meat…and yes, it wasn’t easy to controll the flame but I got the hang of it in the end. Many thanks again.

    Reply

  51. I made this using your recipe for my birthday and everyone loved it. it smell so nice and taste so good.
    a great dish for party, a must have dish.

    Thank you for the great recipe.

    Reply

  52. Hi I forgot to ask one more question – any idea roughly how many kg 4 chicken legs and thighs weigh? The butcher at my local area sell chicken thigh fillet and chicken leg fillet separately. thanks again. Oh and almost forgot – Happy Chinese New Year :)

    Reply

  55. Hi..staying in Damascus,Syria.A friend recommended your website.I LUV.. browsing through the recipes.Came across this satay chicken recipe and it said 1 ‘spoon’ of oyster sauce.
    Is it 1 TEAspoon/TABLEspoon.
    I wuld love to tryout this recipe:)

    Reply

  56. Your recipe is fantastic my chicken satay turn out really nice even though just use fan oven. Thank you very much.

    Reply

    • Hey…these satays just turned out delicious…instead of putting them in the oven i made them on the barbi….it surely brang a smile to everyones face :) thanks for this recipe….never knew that satays are so easy to make!!!!

      Reply

  57. “Satay may have originated in Java, Indonesia. It is popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Thailand, the southern Philippines and Vietnam and in the Netherlands, as Indonesia is a former Dutch colony.”

    It is not Malaysian. it’s just popular in many countries, including Malaysia. so please don’t say that it’s Malaysians k.

    Reply

    • I do not disagree with you and understand where satay is popular at, this is a Malaysian satay recipe because the taste is distinctlively different from the other type of satay in the region, and the recipe is different, hence it’s truly Malaysian taste regardless of the origin. There are sayings that satay originated from the Middle-east, too.

      Reply

      • I just have to say, “I love you’re writing skills” and photography (food+tography) where did you go to school? I am from California Bay Area USA) keep up the great work! Angel from the Bay

        Reply

    • @Alex, Rasamalaysia made no reference specifying that these Satay’s were exclusively Malaysia. In fact, she even acknowledged how satay recipes varies in taste in Singapore, Malaysia and Indonesia. She merely pointed out this specific recipe she has posted is as close and authentically matched to Malaysian Satay. And unlike what you have done, quote a paragraph and not give credit, I’m going to put the link that you plagiarized from http://en.wikipedia.org/wiki/Satay
      You have also failed to mentioned that the word Satay in Indonesian and Malaysian is of Tamil origin, suggesting that it’s an adaptation [stolen is too crude of a word to use here] of an Indian kebab; which Rasamalaysia also mentioned.
      Read, comprehend RasaMalaysia’s paragraph first and cite your sources accurately without any bias before you make a fool of yourself. Everyone is entitled to a bit of patriotism, but nobody likes a patriotic wanker.

      Reply

  59. Will try your recipe soon. Was looking for the satay recipe and will try yours first. I am going to cook the Malaysian style or way.

    Reply

  60. Hi Rasa Malaysia! Your Satay recipe is fantastic! Thank you! I did it a few months ago and it turned out really well like this: http://www.flickr.com/photos/[email protected]/4091022000/in/set-72157622646554325/
    I also made it for a party with my colleagues from UK and they loved it too.

    Just two questions please, how long do you grill it for in total? I use an oven and at 180degree celsius, I leave the satay in for about 13mins, flipping it once at the 7th minute… It turns out tender which is the way I like it.

    Reply

    • I don’t remember how long, but I grilled them until they are cooked and slightly charred. If you use oven, I strongly recommend you to grill them over fire (even using a stove top) quickly for some char, it’s awesome. :)

      Reply

  62. Hey Bee! I’ve been always wanting to make this and now I am. Will this scale proportionally? I plan to make this for my sis-in-laws gathering this coming Sunday. There will probably be 10-12 people.

    Reply

  63. I made this along with the peanut sauce the other night when I had company over. Simply divine. My guests and husband enjoyed the meal thoroughly. I also made some beef satay with the same marinade ingredients. I used beef tenderloin. The texture was different from what I am used to in Asia….. a little too tender. What part of the beef would you recommend?

    Reply

  64. Bee here are some pics of your awesome satay..THANK YOU!..[IMG]http://i984.photobucket.com/albums/ae328/matt74_photos/DSC00054.jpg[/IMG] [IMG]http://i984.photobucket.com/albums/ae328/matt74_photos/DSC00055.jpg[/IMG]

    Reply

  65. Hello, I am a fellow Malaysian living oversea and was asked to make the satay to entertain our friends. I followed main part of the recipes using what you have listed here plus a hint of cumin and curry powder. It was a big hit. Thanks. :)

    Reply

  67. Came across your satay recipe while looking for something special to make for my daughter’s 1st birthday – needless to say, I kept my sanity, the guests were happy and I thank you so much for sharing this with everyone! The satay looked great, people were raving about it and best of all, the ingredients were readily available in California where we live. You are a lifesaver, terima kasih!

    Reply

  68. Made this for ‘malay get together’ at my place… it was super tasty!! everyone loved it! will definitely made some more. i made them again the other day and freeze them. so i can have satay whenever i want ahahhaaa… what a dream!! thanks again!

    Reply

  69. I want to know how to make a tasty peanut sauce for teh satay as its key! I was sad to see it not posted with this reciepe.

    Reply

  70. Had a satay party using your recipe and everybody loved it. Have to cook over coal though. Tried both coal and fry pan. I found that the flavour comes out from the smoke from the coal. it lost alot of its flavour when I tried frying it on the frypan.

    Reply

  72. i did a search for recipes and thought this was awesome. I’m Malaysian and have lived abroad for the last 26 years. I still miss the satay man with the grill on the back of his modified vespa!! Growing up in the ‘burbs of KL, you watch TV with the grills locked and the doors and windows open and wait and wait for the satay man … Things were good back then, even if we had 3 English movies and TV3 recycled them over and over. I’m definitely going to make this satay this weekend as I often cook OUR food still despite the Mat Salleh husband..LOL. I especially love the fact you don’t have “weird” things in it and I can get all the stuff from the local grocery store. thanks for the lifeline…Missing M’sia.

    Reply

  73. Hey You!! Thanks for this site, M glad i found it, simple recipe for satay. Really wanna try it coz my daughter love it. Living abroad in the US, i crave Malaysian food more than ever. Thank you again. Keep coming with new recipe and simple to follow. Appreciate it highly.

    Will post you a comments again. Keep up the good work. You ROCK!!

    Reply

  74. hey, i love ur site so much! i just try the satay recipe and got to wait for 12 hours to grill it… i feel so warm when i see ur site full of malaysia food recipes for me who are staying alone at oversea.

    Reply

  75. I am so glad I found your recipes, I am always on the look out for authentic malaysian and indian foods so I will be looking at your recipes often.

    Reply

  76. Finally a chicken satay recipe without weird ingredients! your chicken satay looks exactly like those i got when i was holidaying in Malaysia.

    Reply

  77. my mother-in-law taught me to use honey to sweeten the satay…it’s aroma is fantastic…I will definitely try kecap manis sometime

    Reply

  78. No joke, Satay is the signature dish of Malaysia Airlines’ Business Class (Golden Club Class) and has been awarded SkyTrax signature dish award before.

    So get in on the act and do yourself a good satay.

    If you want to go an extra step, grill the sticks over charcoal – try bringing back a satay brazier from Malaysia. The aluminium satay burner is a good souvenier – a bit bulky but light, you can pack things inside it so it doesn’t waste space in your suitcase.

    Reply

  79. i am a chef for over 30 years i cook alot of food and created my own menu i born in malaysia i work in holland and germany now live in uk 18 year now the food change anot in cantonese food i cook as well and english i like malaysia food like nesi lemak malaysia is the best i try to build of of my new business on my own do do home delivery in uk i wil start up bussiness in jan 2008 all my menu is malaysia food only at the moment in uk cannot buy baba curry powder over here the curry powder there sell here is useless is not that kind of curry powder cann cook good curry everytime i go back to malaysia i always go to bangkok bank to eat nesi lemak and pudu is a malay people sell is the best nesi lemak i eat i like the samba and i will go to kejag is the best to eat satay in uk alot of people use malaysia name do run take aways food there are not that kind of food there cook like in malaysia in china town here have a shop call malaysia delight i try the food is not good enough is rubbis i try to show to the people my food i can cook better that the china town one you can go to my website to see my carving http://www.uniqueartzone.piczo.com or http://www.davecarving.piczo.com all my carving i lean by myself and some of the food menu is my own food

    Reply

  80. I myself recommend Bango brand for kecap manis. Most Indonesias like Bango brand better than ABC, but since Bango is not as popular as ABC in abroad, sometimes we just pick whatever we have in the market :)

    Reply

  82. RasaMalaysia, I just want to let you know that I tried your satay recipe over the weekend and BOY IT WAS MO TAK TENG!!!!! Thank you so much for sharing this awesome recipe. This recipe tastes so much better than those instant powder that you get from the Asian Grocery store. You made me a better Malaysian cook! ;)

    Reply

  84. Your pictures look gastronomically Yummy! Inspire me in some ways to cook again. Thank you.
    However, my recipe for satay is slightly different from yours, which is the Singaporean version. It includes galangal (lengkuas), brown sugar (gula merah), fennel seeds, ginger & tamarind paste.

    Reply

  85. There is no relation between Kebab and satay. The origin of Satay is from Indonesia, Java Island. I am a Malay and I know which food originated from Malay and which one is not.

    Reply

  86. OMG! everyone has to try making this , i was able to make it at school and it turned out to be delicious, i strongly strongly recomend it !

    s.k

    Reply

  87. Simcooks:I Used to live in Indonesia where much of the meat was water buffalo and intrinsically tough. The locals recommended wrapping it overnight in papaya leaves (they have some enzyme in them)…although I don’t know how easy they are to get your hands on! Another tip is to give it a good bashing with a hammer.
    Rasa: recipe looks great…will try it out tomorrow!

    Reply

    • Dude, the papaya leaves method are primitive but it still work. Take very long time.
      Suggest meat tenderiser sold in supermarket. Tried the butterfly brand in Malaysia before. Work as printed on the label.

      [Sensitive issue regarding Pork]
      Haha, sorry for non-pork eater member, but I use pork instead while I was in Vietnam.
      Din have the material to do the peanut sauces. The taste was heavenly. Bloody workmates bring their own pork supply for me to make satay for them as mine supply was finished.
      One good thing about this meat type is you do not need to marinate very long, 10-15 minutes enough for the taste to seep in the meat.

      Reply

  89. Vkeong – go have your fix now. :)

    Tiga – yes, they are delicious.

    Param – no ice kacang yet, will have to try making them soon.

    Lyn – I like my satay without the peanut sauce because it tends to cover the flavor. I do not really have a healthy and less fatty version of satay sauce, but I will try to make one with the satay sauce the next time. ;)

    Simcooks – I don’t really eat beef so sorry. :(

    Gracianne – welcome and thanks for your comment. Hello from USA. :)

    Marie-Helene – Thanks and welcome.
    You can pound the spice paste using a mortar and pestle but it’s very hard to grind by hand. Do not replace the kejap manis with sweet condensed milk because it taste totally different. If you do not have kejap manis, you can always use soy sauce, but add sugar to it. Do let me know the results. ;)

    Reply

  90. Wow, also coming from Claude-Olivier’s blog and I must admit I am trying very much to keep from licking my screen! Good thing I ate a lot tonight :-) I will most definitely try your recipe very soon. Do you think I can grind the spices by hand or must they be pulverized? Do you think replacing the kejap manis with sweet condensed milk would be tasty? I’ll keep you posted with the results…

    Reply

  92. Do you know how to prepare the meat for beef satay? I used beef strips but it was tough, unlike what I eat in Malay Satay stalls.

    Reply

  93. would you happen to have tried making healthier but tasty satay sauce?
    i prefer eating satay without the fat i always spit it out when i eat it for some reason

    Reply

  98. babe_kl,

    Thanks! Well, you don’t have to, I am sure Kajang satays or those found in KL are way more delicious than mine!!

    Reply

  100. Hey Teckiee,

    Thanks for your kind comment. Malaysian satays usually come with dark meat, and also a little bit of chicken fat / skin threaded in between the meat pieces…very juicy and “succelent.” Mine was a little dry because I used white meat (chicken breasts), but they turned out good.

    :)

    Reply

  102. kl changs,

    Ketupat I don’t know how to make yet, also, I don’t even know where can I find the leaves. I am not a big fan of peanut sauce…it’s too sweet and gooey for my taste, I like my Satays plain. Yes, I did capture some pictures with Timun, but Onions are kelefe, not the centerpiece I reckon! ;)

    Reply

  107. Bee Yinn,

    The satay looks yummy.

    Where’s the pics of the peanut sauce, ketupat, cucumber & onion? Heh, heh…too much huh. Post recipe and pics oridi. Still want some more : )

    cheers,
    KL Changs

    Reply

  108. wow! your food (and photo’s) look amazing… and enticing. you are definately a great new addition to the food blog world. we are definatelly adding you to the foodblogblog. thanks for letting us know about your site :-)

    Reply

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