Food of the Day: Satay Skewers (Malaysia)

Satay Skewers (Malaysia)

Satay is a beloved Malaysian street food consisting of marinated meat threaded onto skewers and grilled over charcoal. While often associated with various Southeast Asian cuisines, the Malaysian version is distinguished by its specific blend of aromatics and a rich, spiced peanut dipping sauce. It serves as a cultural touchstone, enjoyed by people from all walks of life across the nation.

History

The origins of satay are widely attributed to the influence of Arab kebabs, which traveled through trade routes to Southeast Asia. Over time, these skewers were adapted to local tastes, incorporating regional ingredients such as lemongrass, turmeric, galangal, and coriander. According to author Susheela Raghavan in her book Flavors of Malaysia, the dish evolved into a distinctly Malaysian specialty that reflects the country's diverse culinary heritage. Historically, the dish was prepared by traveling street hawkers who used portable charcoal grills to cook the meat to order for passersby.

Cultural Traditions

Satay is deeply embedded in the daily life of Malaysia, often found at roadside stalls late into the night. It is traditionally served with accompaniments including raw cucumber wedges, red onion, and ketupat, which are compressed rice cakes. The dish is not tied to a single ethnic group but is instead viewed as a shared national experience that brings communities together. Whether served at casual street-side gatherings or formal events, the aroma of charcoal-grilled meat remains a recognizable symbol of Malaysian hospitality.

Malaysian Chicken Satay

Succulent, turmeric-marinated chicken skewers served with a rich, aromatic peanut dipping sauce.

Prep time: 45 min | Cook time: 15 min | Total time: 60 min | Yield: 6 servings | Difficulty: Medium

Ingredients

• 500g chicken thigh, cut into small cubes
• 2 stalks lemongrass, white parts only, minced
• 2 tsp ground turmeric
• 1 tbsp ground coriander
• 2 shallots, minced
• 1 tsp salt
• 1 tbsp sugar
• 20 bamboo skewers, soaked in water

Peanut Sauce

• 200g roasted peanuts, crushed
• 2 tbsp vegetable oil
• 1 tbsp chili paste
• 1 tsp tamarind paste
• 100ml water
• 1 tbsp palm sugar

Instructions

1. Combine the minced lemongrass, turmeric, coriander, shallots, salt, and sugar in a bowl to create a marinade paste.
2. Rub the chicken cubes thoroughly with the spice paste and refrigerate for at least 2 to 4 hours, or preferably overnight.
3. Thread the marinated chicken onto the soaked bamboo skewers, placing 3 to 4 pieces on each stick.
4. Prepare the peanut sauce by heating oil in a pan, adding the chili paste, and cooking until fragrant.
5. Stir in the crushed peanuts, tamarind paste, water, and palm sugar, simmering until the sauce thickens to a desired consistency.
6. Grill the chicken skewers over a hot charcoal fire for about 3 to 5 minutes per side until the meat is cooked through and shows a light char.

Notes

Serve the skewers hot with the peanut sauce, fresh cucumber, and onion wedges on the side. For an authentic experience, include ketupat or steamed rice. The skewers should be soaked in water for at least 30 minutes before use to prevent them from burning during the grilling process.