Juicy chunks of meat, marinated in kecap manis and spices and grilled, with the sauce that everything revolves around: rich, creamy peanut sauce with just enough kick. THE classic on every Chinese-Indonesian menu.
Satay with peanut sauce
Satay with peanut sauce
Method
01
Marinate
Cut the meat into cubes. Mix the kecap manis, garlic, sambal, curry powder, lemongrass and oil into a marinade. Mix with the meat and leave to marinate in the fridge for at least 2 hours, preferably overnight. Thread onto soaked satay skewers.
02
Peanut sauce
Sweat the onion and garlic, add the sambal and curry powder briefly, and deglaze with the stock and kecap manis. Stir in the peanut butter to a smooth, thick sauce and simmer gently for 5 minutes. Season with kecap asin.
03
Grill
Fry or grill the satay skewers over a high heat until browned all over and cooked through, brushing with a little leftover marinade in between.
04
Serve
With the peanut sauce, prawn crackers, atjar and fried onions.
Tips & notes
Use natural peanut butter, not a light variety: the fat content gives the sauce its creaminess. Got too thick? Thin with a splash of warm water to the desired consistency. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Variations
- Satay ajam (chicken) or satay babi (pork): identical technique.
- Extra spicy: double the sambal in both marinade and sauce.
- Mild: leave out the sambal and add a pinch of paprika for colour.
Contains:
Gluten
Peanuts
Soya
Serve with
- Prawn crackers
- Atjar tjampoer (mixed pickles)
- White rice
| Calories | 323 kcal |
|---|---|
| Protein | 33 g |
| Carbohydrates | 9 g |
| Fat | 17 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
