Saté skewers



For the peanut satay sauce

  • 50g (0.11lb) vegetable oil
  • One teaspoon red chilli (use gloves to scoop out the seeds and remove the membranes. You can use chilli powder)
  • 60g (0.13lb) shallot
  • A teaspoon of garlic, of galangal, fresh ginger
  • A pinch of turmeric powder, cumin seeds, coriander seeds
  • 2 tablespoons of soy sauce
  • 1 tsp of fish sauce (nuoc mam) or ½ tsp shrimp paste
  • 150g (0.33lb) coconut cream (unsweetened)
  • 150g (0.33lb) peanuts


For the marinade

  • 400g (0.88lb) chicken breast
  • 2 tablespoons satay paste
  • 1 lime (juice)
  • 1tsp of honey
  • Salt and pepper
  • Bamboo skewers


  • Cut the chicken into 2cm strips for the more classic version, or into cubes.
  • In a bowl mix all the ingredients for the marinade and add the chicken. Mix well and let marinate for at least 2 hours in the fridge.
  • Soak the bamboo skewers in cold water to prevent them from burning during cooking.
  • Grind the peanuts in the bowl of a food processor or in a mortar using a pestle. 
  • Grind the peanuts in the bowl of a food processor or in a mortar using a pestle. 
  • Place in the same bowl half of the vegetable oil, the peppers (or powdered pepper), the shallot, the garlic, the galangal, ginger, turmeric, cumin, coriander seeds, sugar, salt and pepper. Mix well to get a paste. Take the equivalent of 2 tablespoons and reserve for the marinade. Heat a small pan with the remaining vegetable oil and add the chili paste, cook for about a minute, add the peanuts, mix well, then incorporate the coconut cream, lemon juice, and finish with the soy sauce.
  • Thread the marinated chicken strips onto the bamboo skewers
  • Cook the skewers on a barbecue, in a pan or under the oven grill without forgetting to turn them over. Serve with Nasi Uduk (rice in coconut milk).