Satay sticks are a popular street food in Bali but are also found in cafés, wurrungs, high end restaurants and just about anywhere you look. We ate a lot of these last trip, in fact, one night I think I ate 12 of them (they were tiny) and that was just the entrée! In Bali, these delectable morsels of meat (chicken, beef or pork) are often brought to your table still smoking on a hot grill which gives them a distinctive charcoal flavour that’s hard to recreate at home.  But they still taste great grilled, fried or BBQ’d – whatever is easy for you to do.  For the sauce, I’ve used a combination of recipes to get the taste and consistency how I like it – nice and thick so it sticks to the meat.  And, yes, I use peanut butter instead of processing my own peanuts because, well, I’m time poor and honestly – it tastes just as good.  Give them a go – they’re delicious!



500g chicken tenderloin, chopped in half lengthways so you end up with long thin strips

Small Bamboo skewers, soaked in water (about 30)



2 tbsp. vegetable oil (I use Rice Bran oil)

2 tsp tamarind paste

2 garlic cloves crushed

2 shallots, finely sliced

2 tbsp. soy sauce

1 tsp ground coriander

½ tsp ground cumin

Couple pinches of salt



2 tbsp. vegetable oil (I use rice bran oil)

I read onion finely chopped

6 cloves of garlic chopped

4 fresh red chilli’s (Birdseye for bite, normal for not so hot)

¾ cup smooth peanut butter

¾ cup full fat coconut milk

4 tbsp. kepac manis

1 tbsp. soy sauce

pinch of salt

2 tbsp. freshly squeezed lime juice



Fresh chilli

Fresh shallot

Crushed peanuts


STEP 1: Cut the chicken tenderloins length ways into long strips.


STEP 2:  mix together all the marinade ingredients, pour over chicken strips and make sure they’re well coated. Refrigerate overnight or for however long you have!


STEP 3: Thread a single strip of marinated chicken onto each skewer (I use the skewer as if it was a needle and I am sewing – over and under, over and under).  I find the chicken easier to cook if the skewers are small rather than big and chunky and in fact this is how you’ll find them in Bali!  Set aside until you’re ready to cook. You want them at room temp.


STEP 4: The chicken can be cooked on your stovetop, BBQ or under the grill.  Whatever method you use though, you want high heat to get good colour and caramelisation.  I always put a lid on the skewers when they’re cooking on the first side and then take the lid off when I turn them over.  This will help the chicken to cook through. And remember to cook them in batches if you’re using a fry pan.  When they’re all done, cover with foil to keep warm.



This can be made ahead of time and keeps in the fridge for up to a week or in the freezer for months.  This recipe will give you more than enough satay sauce and you’ll be able to freeze the leftovers.


STEP 1: In a heavy based saucepan, gently fry the garlic, onion and chillies in oil until soft and slightly caramelised.  Be careful not to burn as this is the base for the sauce.


STEP 2: Using a whisk, stir in peanut butter, coconut milk, kepac manis and soy sauce and simmer on low for about 5-6 minutes making sure you whisk occasionally.


STEP 3:  Take off the heat and let it cool slightly.  Add salt and lime juice.


STEP 4: Using a handheld stick blender (or whatever you like to blend with) blend so that the onion, garlic and chilli pieces to blend into the sauce.  You want the end sauce to be thick and smooth. DONE!



Heap the chicken skewers onto a platter and serve with satay sauce on the side and your choice of garnish.











Marie Patane

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