Entree: Malaysia – Penang – Penang Satay (Grilled marinated skewered meat served with a rich spiced peanut dipping sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 30 min

Ingredients

- 1 1/2 lb (680 g) boneless skinless chicken thighs, trimmed and cut into 1-inch pieces
- 24 bamboo skewers, soaked in water 30 minutes (no metric)
- 3 tbsp (45 ml) vegetable oil
- 2 tbsp (30 ml) kecap manis (sweet soy sauce)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 g) ground coriander
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) ground turmeric
- 2 stalks (about 3 oz / 85 g) lemongrass, white parts finely chopped
- 3 shallots, roughly chopped (about 3 oz / 85 g)
- 3 cloves garlic
- 1 tbsp (15 g) palm sugar, grated (or brown sugar)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) white pepper

Peanut sauce
- 3/4 cup (180 g) smooth peanut butter
- 3/4 cup (180 ml) canned coconut milk
- 1/4 cup (60 ml) water, or more as needed
- 2 tbsp (30 g) palm sugar, grated
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 ml) kecap manis (sweet soy sauce)
- 1 tsp (5 g) sambal oelek or chili paste (adjust to taste)
- 1/2 tsp (2.5 g) salt
- 1 tbsp (15 ml) lime juice

Acar (pickled cucumber-onion relish)
- 1 cup (120 g) cucumber, thinly sliced
- 1/2 cup (60 g) red onion, thinly sliced
- 2 tbsp (30 ml) rice vinegar
- 1 tbsp (12 g) sugar
- 1/4 tsp (1.5 g) salt

Garnish
- 2 tbsp (30 g) toasted crushed peanuts
- Lime wedges for serving

Instructions

1. In a blender or food processor combine shallots, garlic, chopped lemongrass, vegetable oil, kecap manis, light soy, ground coriander, cumin, turmeric, palm sugar, salt, and white pepper. Blend to a smooth paste.
2. Place chicken pieces in a bowl, add the marinade paste, toss to coat, cover and refrigerate at least 2 hours or overnight for best flavor.
3. Prepare the peanut sauce: in a small saucepan over medium heat combine peanut butter, coconut milk, water, palm sugar, tamarind paste, kecap manis, sambal, and salt. Whisk constantly until smooth and slightly thickened, 5–7 minutes. Stir in lime juice, adjust seasoning and consistency with water if needed. Keep warm or refrigerate and reheat gently.
4. Make the acar: toss cucumber and red onion with rice vinegar, sugar, and salt. Let sit at least 15 minutes to pickle slightly.
5. Thread marinated chicken onto soaked skewers, leaving a little space between pieces for even cooking.
6. Grill skewers over medium-high heat (preferably charcoal) or broil, turning every 2–3 minutes, until lightly charred and cooked through, about 8–10 minutes total depending on heat and piece size.
7. Serve hot with peanut sauce, acar, crushed peanuts, and lime wedges. Traditionally enjoyed with steamed rice or compressed rice cakes if available.