This great satay dish is one of my favorite every time i visit Singapore, Due to the pandemi what I do is to copy and recreate this recipe just because I missed it so much. Please enjoy the recipe, make one and trust me you will surely be happy as if you have travel to one of the hawker food in Singapore. The recipe is quite authentic.


  • 1 lb boneless chicken (preferably boneless leg meat)
  • 1 tsp turmeric powder
  • 4 tbsp sugar
  • 12 shallots
  • 6 cloves garlic
  • 2 inch turmeric root (kunyit basah) (Substitute: galangal, lengkuas, or if both unavailable, substitute with fresh ginger)
  • 1 tsp white peppercorn
  • 1 tsp coriander seeds
  • 2 tsp fennel seeds
  • 2 tsp cumin seeds
  • 1 tsp belacan, also spelt belachan or blacan (dried shrimp paste)


  • 3 candlenuts  (Substitute: macadamia nuts)
  • 2 tbsp tamarind pulp
  • 3 cups coconut milk
  • 2 cups roasted peanuts, coarsely pounded
  • ½ cup peanut oil, or vegetable oil
  • ¾ cup warm water
  • 3 tbsp sugar
  • Salt
  • 2-3 med red onions
  • 6 cloves garlic
  • 5 tbsp chili paste
  • 2 stalks lemongrass, 4 to 6 inch of the ‘white” ends only, coarsely chopped
  • 1 tsp belacan, also spelt belachan or blacan (dried shrimp paste)


  • 2 seedless cucumber, cut into bite-size wedges
  • 2 red onions, cut in bite-size wedges
  • About 50 bamboo skewers, soaked in water 1 hr
  • 4 tbsp oil combined with 1 tbsp sugar (This is the oil mixture for basting)
  • 1 lemongrass stalk – cut the leaves or blades end straight across. Use a string to tie it into a basting brush (optional)



  • Grind shallots, garlic, turmeric root (or galangal, or ginger), peppercorn, coriander seeds, fennel seeds, cumin seeds and belacan into a paste
  • Add turmeric powder and sugar to the paste, and mix well. (This is the satay marinade)
  • Cut chicken into thin long strips or cubes as you prefer, and place into separate containers. To each meat, add half each of the satay marinade, and mix well to evenly coat the strips of meat
  • Marinate chicken strips for at least 3-4 hours. Best if marinated overnight (refrigerated)
  • Treadle 3 to 5 strips of meat onto each bamboo skewer, leaving 3 to 4 inch bare at the ‘handle end’
  • Grill satays on a hot charcoal bbq grill, indoor grill or on a stovetop grill pan until golden brown. Turn and baste often with the sugar & oil mixture, preferably with your homemade ‘lemongrass brush’

To Prepare Satay Peanut Sauce:

  • Grind chili paste, onions, garlic, candlenuts, belacan and lemongrass into a paste
  • In a bowl, add warm water to tamarind pulp. Using your fingers, squish and mix the tamarind pulp to extract ‘juice’. Strain to discard seeds and fibers
  • In a saucepan, heat oil, add ground paste, saute until quite toasted, and oil starts to seep out
  • Add tamarind juice, bring to a boil, add coconut milk, sugar and salt to taste. Bring sauce to boil again, then reduce to slowly simmer for 10 mins
  • Add pounded peanuts, simmer for another 5 to 10 mins, or until the sauce reaches a ‘thickness’ to your liking (Note: Add more coconut milk if sauce becomes too thick, and if sauce is too thin, simmer longer)
  • Serve satay peanut sauce warm, or at room temperature, in a small bowl as an accompaniment for dipping the satays. It is great for dipping Ketupat, often served with satay.