Image: The New Paper

There is something satisfying about serving homemade satay. You get to impress your guests and it can also be interesting party conversation.

Better still if your guests are close friends – the type you can rope in to come early and help thread the marinated meat onto the skewers.

Assign one or two friends to slice the onions and cut the cucumbers. This is a true test of friendship.

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I chose to use chicken quarters for juicy results.

You can easily find pre-packed ketupat in the supermarket. Just follow the packet’s instructions.

Now, the peanut sauce is an important component of the dish, at least to me.

You can have delicious satay but without the sauce, it is not quite complete.

Making your own peanut sauce is really worth the trouble of frying the nuts.



For satay

8 boneless chicken quarters (1kg)

200g sugar

30 bamboo sticks (soaked overnight)

3 tbsp coconut oil (or cooking oil)

3 red onions, sectioned

2 Japanese cucumbers, cut into bite-sized pieces

For marinade

500g shallots

4 garlic cloves

2 stalks of lemongrass (use 5cm of the white root)

20g ginger, chopped

15g galangal, chopped

15g fresh turmeric, chopped

1 tbsp ground cumin

1 tsp ground fennel

1 tsp ground coriander

1 tsp salt


1. Grind ingredients for marinade.

2. Remove skin off chicken quarters. Slice chicken into bite-sized pieces around 3cm in length.

Image: The New Paper

3. Place chicken meat in a bowl. Add sugar. Mix well. (above)

4. Add marinade and leave to marinate in fridge for three hours.

Image: The New Paper

5. Thread three to four pieces of meat onto each skewer. (above)

6. Line a tray with aluminium foil and place a metal rack in the tray. Brush metal rack with coconut oil.

7. Baste skewered meat with coconut oil and place each stick on metal rack.

8. Grill on medium heat until meat begins to brown. Turn skewers over, baste with remaining marinade and coconut oil. Grill until meat is cooked.

9. Serve with cucumber and red onion.

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Read more: VIDEO: How to debone chicken thighs and drumsticks



For peanut sauce

300g skinless peanuts

Enough water to cover the peanuts by 2cm

2 stalks of lemongrass, bruised

2cm-thick piece of galangal

3 to 4 tbsp of sambal tumis (fried chilli paste)

4 tbsp kecap manis (sweet sauce)

½ tsp salt

1 flat tbsp sugar


1. Dry fry peanuts over low heat until slightly browned.

2. In a food processor, coarsely chop the peanuts.

3. Place chopped peanuts in saucepan and add enough water to cover peanuts by 2cm.

4. Add in bruised lemongrass and galangal.

5. Add in three to four tablespoons of fried chilli paste.

6. Add kecap manis.

7. Add sugar and salt.

This story was originally published in The New Paper