Satay - Malay-style (heat 4/10)

Satay - Malay-style (heat 4/10)
Serves: 4-6

A very traditional style of chicken satay, perfect for grilling or the bbq, although remember chicken only needs a couple of minutes cooking or it will be dry (30g net).


  • 1 packet Malay style satay mix (recipe card included)
  • 1 tsp groundnut oil
  • 60ml/2floz water
  • 2 tsp kecap manis (or 1 tsp soy sauce plus 1 tsp fish sauce)
  • 700g/1.5lb chicken, cut into thin strips (about 1 by 2 by 6cm)


  1. Mix the spices with the oil, water and kecap manis to make a runny paste.
  2. Coat the chicken strips, then leave for several hours to marinate.
  3. Meanwhile, soak about 20 bamboo skewers, making sure that the end you will be holding is soaked as this stops it burning.
  4. Thread the chicken onto the skewers so that the meat is spread quite flat. This ensures it is evenly cooked.
  5. Cook on a barbeque or under the grill until cooked through. This should only take a couple of minutes on each side – chicken takes less cooking than you might think.
  6. Serve with diced cucumber and peanut sauce (find our recipe HERE).

Cook's Notes

  1. Kecap manis is available in most supermarkets. Soy sauce plus fish sauce does not taste the same but is equally good as a substitute.

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