Singaporean Satay is a quintessential street food delight that embodies the rich flavors and culinary traditions of Singapore. These succulent meat skewers, usually made from chicken, beef, or lamb, are marinated in a blend of aromatic spices and grilled to juicy perfection. Served with a delectable peanut sauce, alongside rice cakes, fresh cucumber, and onion slices, Singaporean Satay offers a perfect balance of sweet, savory, and smoky flavors. This dish is a must-try for anyone looking to experience the vibrant street food culture of Singapore.
Singaporean Satay Recipe
Singaporean Satay is a popular street food consisting of marinated meat skewers, typically chicken, beef, or lamb, grilled to perfection. The skewers are served with a rich, flavorful peanut sauce, accompanied by rice cakes, cucumber, and onion slices. The dish is known for its sweet and savory taste, with a hint of smokiness from the grilling process.
Ingredients
For the Satay:
- 500 g chicken beef, or lamb, cut into bite-sized pieces
- 20 bamboo skewers soaked in water for 30 minutes
For the Marinade:
- 3 tablespoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 tablespoon chili powder
- 2 tablespoons sugar
- 2 cloves garlic minced
- 2 shallots minced
- 1 stalk lemongrass minced
- 3 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- Salt to taste
For the Peanut Sauce:
- 200 g roasted peanuts finely ground
- 2 cloves garlic minced
- 2 shallots minced
- 1-2 red chilies minced (optional, depending on spice preference)
- 1 stalk lemongrass minced
- 2 tablespoons vegetable oil
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- 2 tablespoons sugar
- Salt to taste
- Water as needed to adjust consistency
For Serving:
- Rice cakes ketupat, cut into cubes
- Cucumber sliced
- Red onion sliced
Instructions
Marinate the Meat:
- In a large bowl, combine all the marinade ingredients.
- Add the chicken, beef, or lamb pieces to the marinade and mix well to coat.
- Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors develop.
Prepare the Peanut Sauce:
- Heat the vegetable oil in a saucepan over medium heat.
- Add the minced garlic, shallots, chilies, and lemongrass, and sauté until fragrant.
- Add the ground peanuts and stir to combine.
- Pour in the coconut milk and bring the mixture to a simmer.
- Add the tamarind paste, sugar, and salt. Adjust the seasoning to taste.
- If the sauce is too thick, add a little water to reach the desired consistency.
- Simmer for about 10-15 minutes, stirring occasionally, until the sauce thickens. Set aside.
Prepare the Satay:
- Thread the marinated meat onto the soaked bamboo skewers.
- Preheat a grill or grill pan over medium-high heat.
- Grill the skewers, turning occasionally, until the meat is cooked through and slightly charred, about 10-12 minutes.
Serve:
- Arrange the satay skewers on a serving platter.
- Serve with peanut sauce, rice cakes, cucumber slices, and red onion slices on the side.
