Homemade Chicken Satay and Peanut dipping sauce

Homemade Chicken Satay and Peanut dipping sauce

*makes about 40 sticks of Satay


Chicken Satay


600g chicken meat, drumstick meat or breast meat with skin on, cut into thin strips


Marinate ingredients

1tbsp cumin powder

2tbsp coriander powder

1tbsp turmeric powder

1” Galangal (replaced ginger if you don’t have this)

3 stalks Serai (Lemongrass)

75ml coconut milk

1 and 1/2tsp salt or to taste

3tbsp light brown sugar or to taste


Some satay skewers


  1. Blend galangal, lemongrass and coconut milk till fine paste.
  2. Marinade the chicken meat with all the ingredients, set aside for 1hour or more or preferably overnight in the fridge.
  3. Thread the marinated strips of meat through satay skewers, around 4-5pcs per skewer.
  4. Bake in a preheated oven at 200c for 25mins or barbecue the satay using charcoal fire (this way taste better!)



Peanut dipping sauce


100g roasted peanuts, coarsely ground


Ground spices (blend into paste)

1tsp Cumin powder

1tsp Fennel powder

1tsp Coriander powder

1tsp Turmeric powder

1tbsp chilli paste (I use homemade chilli paste)

2 stalks lemongrass

4pcs of candlenuts

8pcs shallots

2 cloves garlic

2tbsp water


Tamarind juice (1tbsp tamarind paste mix with 3tbsp water)

1tbsp sugar

300ml think coconut milk

5tbsp of cooking oil

1tsp salt or to taste


  1. Heat oil in a wok, fry ground spices for 2-3 minutes until fragrant.
  2. Add in tamarind water and coconut milk, continue to simmer for 5mins.
  3. Add the ground peanuts and simmer for 2-3mins.
  4. Add sugar and salt to taste.


Satay to serve with:-

1 Onions, cut into bite size

1 Cucumber, cut into bite size

1 pkt of Ketupat (rice dumpling), prepared as per packet’s instruction, cut into bite size