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Spicy Mixed Satays

Monday, 26 May 2008


Probably the most famous of all the Indonesian dishes are the satays. They can be served as an appetizer as well as an entree. Your will need to soak the wooden skewers overnight or for a couple of hours to prevent them from burning while grilling. This recipe is from Bali.


At a glance
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre
8 to 10

For the Satay Sauce:

  • 1/2 cup peanuts, roasted and salted

  • 1 onion, chopped

  • 1/2 cup smooth peanut butter

  • 2 cloves garlic, minced

  • 1/3 cup chutney, as hot as you prefer

  • 1/4 cup peanut oil

  • 1 tablespoon light soy sauce

  • 1/4 cup lemon juice

  • 6 dried birdseye chiles (chiltepins), stems removed, soaked in water, minced fine or substitute piquin chiles

For the Satays:

  • 1 pound steak, cut in thin strips

  • 6 large chicken breast fillets, cut in 1 to 1 ½ -inch cubes

  • 1 pound pork fillet or boned pork loin, cut in 1 to 1 ½ -inch cubes


To make the sauce, blend or process the peanuts until finely chopped, but not ground smooth. Add the onion and process for another 20 seconds. Add the peanut butter, garlic, chutney, the oil, soy sauce, lemon juice, and the chile and continue to process until smooth.

Thread the meats onto the skewers. Don't combine the meats--use one type of meat to one skewer. Brush the meats well with the Satay Sauce, and grill the satays until tender, brushing occasionally with the sauce while cooking.

Serve with the remaining Satay Sauce for dipping


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