Satay, an appetizer may be made from Chicken, Shrimp or Pork.  It is most always served with a Peanut Sauce.  (Saus Kacang)


SATAY:                                                                                   PEANUT SAUCE:

12 oz. Boneless Chicken Tenders


1 small Onion                                                                         3/8 cup Peanut Butter

1” Ginger Root                                                                       ½ tsp. Chinese Chili Sauce

2 cloves Garlic                                                                        ¼ cup fresh Lime Juice

1 Lime                                                                                   1 Tbsp. Rice Vinegar

1 tsp. Chinese Chili Sauce                                                        2 Tbsps. Honey or Brown Sugar

2 Tbsps. Soy Sauce                                                                   1 tsp. Peanut Oil     

1 Tbsp. Peanut or Vegetable Oil



  1.  Soak about half a dozen long bamboo skewers or a dozen short bamboo skewers in cold water for one hour.
  2. If the Chicken tenders are thicker than 1/4”, pound gently to flatten. (instructions on next page)
  3. Peel the Onion, Ginger Root and Garlic.  Wash and dry the Lime; zest the peel, then cut the Lime in half and juice it.
  4. Cut the Onion and Ginger Root into several pieces then place all of the Satay ingredients, except the Chicken, into a blender jar or food processor workbowl.
  5.  Run until all of the ingredients are well chopped and blended together to form a marinade.
  6. One to one and a half hours before serving, thread the Chicken onto the skewers.  Thread the Chicken on in a fan fold fashion.
  7.  Place the threaded skewers in a long shallow glass dish; pour the Marinade on the meat, being sure to cover all the surfaces.
  8. Place in refrigerator and allow to marinate for at least half hour but no longer than one hour.
  9.  While the Meat is marinating, prepare the Peanut Sauce:


  • a.     Put the Peanut Butter into a small bowl.  Whisk in the Chili Sauce, Lime Juice

and  Vinegar.

  • b.    Continue whisking until smooth.Add the remaining ingredients and stir well.
  • c.     Set aside to serve with the Satay.


10.       Grill or broil the Chicken Skewers for 2 minutes on each side.  Serve with the Satay Sauce on the


Note:    To flatten the Chicken Tenders, place between 2 sheets of waxed paper and gently pound with a metal meat tenderizer or a rolling pin or pestle.  Be careful not to puncture the   pieces.




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