Satay Citarasa


  • 300g Australian beef, topside
  • 300g chicken fillet
  • 400g squids

(A) Spices, ground and combined:

  • 10 shallots
  • 2cm piece fresh turmeric
  • 4cm piece galangale (lengkuas)
  • 3cm piece ginger
  • 1/2 tsp ground fennel (jintan manis)
  • 1/2 tsp coriander powder (ketumbar)
  • 1 tbsp chilli paste

(B) Seasoning:

  • 2 tbsp brown sugar
  • 1 tsp salt or to taste
  • 1 tsp thick soy sauce
  • 3 tbsp honey
  • 2 tbsp thick coconut milk
  • Bamboo satay skewers, soaked overnight or for several hours.

(C) Sauce harmoni - combined:

  • 1 tbsp fresh chilli paste
  • 2 tbsp dried chilli paste
  • 8 shallots, ground
  • 5 cloves garlic, ground
  • 1 tsp belacan powder granules
  • 1/2 cup thick coconut milk
  • 1/2 cup asam jawa juice (2 tbsp asam jawa mixed with 1/2 cup water)
  • 1 tbsp lime juice
  • 3 tbsp castor sugar
  • 1 tsp salt or to taste
  • 1/2 cup roasted peanut, coarsely ground
  • 1 pandan leaf, knotted
  • 1 stalk lemon grass, smashed
  • 4 tbsp oil


  • Cut beef into 2cm strips. Cut chicken fillet into 2cm strips. Remove ink bags from squids. Cut into 2cm slices.
  • Marinate the meat and squid with combined spices (A) and seasoning (B). Refrigerate for several hours, preferably overnight.
  • Add two tablespoons of oil to the marinated ingredients. Thread meat and squids onto the skewers. Reserve the remaining marinade for glaze when grilling or barbecuing the meat until well browned and cooked.

To prepare the sauce:

  • Heat oil in a wok and fry ingredients (c), pandan leaf and lemon grass till aromatic. Add coconut milk, asam jawa juice and lime juice.
  • Bring to a gentle boil and simmer until oil rises to the top. Stir in ground peanuts, sugar and salt. Serve sauce with satay meat.


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