Click on the image, above to submit to Pinterest.

Brunei Satay

Brunei Satay is a traditional Brunei recipe for a classic spiced meat kebab that's barbecued and served with a peanut and coconut milk dipping sauce. The full recipe is presented here and I hope you enjoy this classic Brunei version of: Brunei Satay.

prep time

20 minutes

cook time

15 minutes

Total Time:

35 minutes

Additional Time:

(+over-night marinating)

Serves:

6

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesBeef RecipesChicken RecipesLamb RecipesBrunei Recipes



This is a classic dish of meat marinated in spices with kecap mania and served on skewers with a peanut-based sauce accompaniment.

Ingredients


For the Satay:
300g chicken, beef, goat or lamb, thinly sliced into bite-sized pieces
Wooden skewers, soaked in water for at least 30 minutes

For the Marinade:
3 tbsp soy sauce
2 tbsp kecap manis (sweet soy sauce)
2 tbsp vegetable oil
2 garlic cloves, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground turmeric
1 tbsp brown sugar
Salt and freshly-ground black pepper to taste

For the Peanut Sauce:
150g roasted peanuts, finely ground
2 tbsp vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli powder (adjust to taste)
250ml coconut milk
2 tbsp tamarind paste
2 tbsp kecap manis (sweet soy sauce)
Salt and sugar, to taste

Method:

Combine all the marinade ingredients in a bowl and mix well to combine. Add the sliced meat, turning in the marinade to ensure even coating. Cover and refrigerate for at least 2 hours (over-night is best).

The following day, pre-heat your barbecue or grill (broiler). When ready to cook, threat the meat onto pre-soaked wooden skewers.

Grill the skewers on medium-high heat for 3-5 minutes on each side or until the meat is cooked through and has a nice char. During cooking, don't forget to baste the skewers with any remaining marinade for extra flavour.

For the Peanut Sauce: In a saucepan, heat vegetable oil over medium heat. Add chopped onion and garlic, sauté until soft and fragrant. Now add in ground coriander, ground cumin, and chilli powder. Cook, stirring for another minute.

Mix in finely ground peanuts, coconut milk, tamarind paste and kecap manis. Bring to a simmer and cook for 5-7 minutes, stirring constantly.

Adjust the consistency with water if needed and season with salt and sugar according to your taste.

Serve the grilled satay skewers with the warm peanut sauce in a bowl as an accompaniment. Optionally, garnish with chopped coriander leaves, lime wedges, and extra finely-chopped fresh chilli for those who like a little more heat.