Satay + Peanut Sauce

What is a Singaporean style BBQ without Satay? 

BBQ pits (charcoal on an aluminium tray) was going for only S$4 here in China, so why not a BBQ cookout since the weather was pretty good for a summer evening too?

We were too hungry for Singaporean food, after having taste some not at all desirable satay at a Singaporeans restaurant here, the moment the satay was off the grill, it ended up in our mouths. Good Singaporean food can never be recreated elsewhere, except by true Singaporeans who have not fused local flavours to make it palatable to the local market..

Recipe adapted from mummyIcancook.

Satay Ingredients:

200g pork cut into bite-sized pieces
10 shallots/an onion 
1 cloves garlic
2 stalks lemongrass stem, bruised
2 slices galangal/yellow ginger
2 tbsp ground coriander
2 tsp ground cumin
1/2 tsp turmeric
1 tsp sea salt
8 tbsp unrefined cane sugar
1 tbsp kecap manis (can be hacked with 1 tbsp good soy sauce+ 1 tsp molasses)
3-4 tbsp shallot oil or ground peanut oil  
20 skewers (soaked in water for a couple of hours until the skewer is wet to prevent burning)


1. Blend the onion, garlic, lemongrass and galangal, before mixing in the rest of the ingredients, adding the oil to get a paste.

2. Marinate the chicken in the paste for at least 4h, can be longer than 24h even.

3. Thread the chicken pieces on wooden skewers.

4. Place on hot barbecue to cook, basting with oil and sugar mixture and fanning regularly – flipping over when the meat is cooked and charred on one side, repeating on the other side. You can cook them in the oven too, setting to about 200°C. Grill for about 5 minutes per side, till cooked and slightly charred, generously basting with oil and sugar mixture regularly.

Satay Sauce Ingredients:

150g toasted peanuts, skinless
1/2  tbsp tamarind (assam) pulp, mashed with
1/2 cup of warm water
4 shallots or 1/2onion
2 cloves garlic
1 stalk lemongrass stem 
2 slices galangal/yellow ginger
3 red chillies
3 tbsp groundnut oil or shallot oil
4 tbsp unrefined light brown cane sugar
1 tsp soy sauce plus the leftover marinade from the chicken
1 slide of pineapple, blended/shredded and drained to get the pineapple pulp for dipping


1. Method Roughly chop half the peanuts, and finely grind the other half (this helps to thicken the sauce).

2. Boil them in the assam water, simmering for about 20 minutes.

3. Blend the shallots/onion, garlic, lemongrass, galangal and chilli. Add them to the remaining chicken marinade and fry in the shallot/groundnut oil until fragrant.

4. Add the fried spice paste to the peanuts to simmer for another 15 min.

5. Add the seasonings, and reduce by boiling/add water as needed. 

6. Before serving, add the drained pineapple pulp.

There you go, the all time Singaporean favourite 🙂

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