RCI-SN.003.0226.001
Satay I
Grilled skewered meat. The ever popular and a personal favourite! It looks similar to the famous 'Shish Kabob', however, the sauce used is different. Satay can be made with either beef, chicken, pork, lamb or prawns.
Prep45 min
Cook20 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- meat1 kgcut in cubes
- a pack of bamboo skewers1 unit
- ¼ cup
- ¼ cup
- 1 tbsp
- 1 tbsp
- 1 tbsp
- 1 tbsp
- ½ tbsp
- 1 tsp
Method
1
Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
2
Mince the shallots, ginger, and garlic together until fine, creating an aromatic paste base.
3
Heat peanut oil in a pan over medium heat and add the minced shallot, ginger, and garlic mixture, stirring constantly for 2-3 minutes until fragrant.
3 minutes
4
Stir in the chili paste and cook for 1 minute to bloom the flavors.
5
Add soy sauce, lime juice, and palm sugar (or brown sugar) to the pan, mixing well to create a smooth marinade.
6
Remove from heat and let the marinade cool for 5 minutes, then divide it in half—one portion for marinating, one for serving as sauce.
7
Thread the cubed meat onto the soaked bamboo skewers, packing them tightly with about 4-5 pieces per skewer.
8
Place the skewered meat in a shallow dish and coat thoroughly with the first portion of marinade, ensuring all surfaces are covered, and let rest for 20-30 minutes.
9
Heat a grill pan or charcoal grill to high heat and lightly oil the surface to prevent sticking.
10
Grill the satay skewers for 12-15 minutes, turning every 3-4 minutes to ensure even cooking and light charring on all sides.
15 minutes
11
Transfer the grilled satay to a serving platter and serve hot with the reserved marinade as a dipping sauce on the side.