Malaysian-style beef and chicken skewers, or satay, are a quintessential dish that embodies the vibrant flavours of Southeast Asia. This iconic street food is beloved for its tender, marinated meat grilled to perfection and served with a rich, slightly spicy red dipping sauce. The combination of smokiness from the grill, the tangy-sweet notes of tamarind, and the creamy richness of coconut milk makes this dish a flavour-packed experience.
No satay platter is complete without its traditional accompaniments. Crisp slices of cucumber and onion add a refreshing crunch, while ketupat (rice cakes) provide a delightful contrast to the bold flavours of the skewers. Together, they create a balanced meal that’s as satisfying as it is delicious. This dish is perfect for gatherings, casual dinners, or a fun outdoor barbecue that brings people together over shared plates.
Whether you’re looking to recreate a taste of Malaysia at home or trying satay for the first time, this recipe captures the essence of a beloved classic. The simple marinade, combined with the creamy, slightly oily dipping sauce, ensures every bite is a burst of authentic flavour. Serve it hot off the grill, and watch as your family and friends keep coming back for more!
If you prefer a spicier sauce, add more sambal oelek or dried chillies. Ketupat can be substituted with steamed rice if unavailable. For added authenticity, grill the skewers over charcoal for a smoky flavour.
Ingredients
For the Skewers:
- 250 gram beef (thinly sliced)
- 250 gram chicken (thinly sliced)
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons peanut or vegetable oil
- 2 teaspoons turmeric powder
- 1 teaspoon cumin (ground)
- 1 teaspoon coriander (ground)
- 1 teaspoon sugar
- 2 cloves garlic (minced)
- 1 thumb size ginger (minced)
- bamboo skewers (soaked in water 30 mins)
For the dipping sauce:
- 3 tablespoons peanut or vegetable oil
- 1/4 cup peanuts (toasted and ground, optional)
- 3 dried red chillies (soaked in hot water and blended)
- 2 tablespoons chilli paste (or sambal oelek)
- 2 cloves garlic
- 1 shallot (finely chopped)
- 1/4 cup tamarind juice (soak 1 tablespoon tamarind pulp in 1/4 cup warm water, then strain)
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1/4 cup coconut milk
- 1/4 cup water
To serve: (Optional)
- Ketupat (rice cakes) (cut into squares)
- 1 cucumber (sliced)
- 1 onion (sliced)
Instructions
- In a large bowl, mix soy sauce, oyster sauce, oil, turmeric, coriander, cumin, sugar, garlic, and ginger. Add the beef and chicken slices, coating them evenly. Marinate for at least 1 hour, or preferably overnight. Thread the marinated meat onto the soaked skewers, keeping the beef and chicken separate for even cooking.
- Preheat a grill, grill pan, or barbecue to medium-high heat. Grill the skewers for 2–3 minutes on each side, or until the meat is fully cooked and slightly charred. Brush with a little oil while grilling for added moisture.
- Heat the oil in a small saucepan over medium heat. Add the blended red chillies, chilli paste, garlic, and shallot. Sauté for 2–3 minutes until fragrant. Stir in the tamarind juice, sugar, and salt. Simmer for 2 minutes. Add the ground peanuts, coconut milk, and water. Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens slightly and turns glossy. Adjust the seasoning with more sugar or salt as needed.
- Arrange the skewers on a platter with slices of cucumber, onion, and ketupat on the side. Serve the red dipping sauce in a small bowl alongside
Nutritional Information
- Per serving
- Energy: 580 kcal / 2424 kJ
- Fat: 20 g
- Protein: 35 g
- Carbs: 36 g
