Satay Daging – Malay Beef Satay

Satay is indisputably Malaysia’s “King of Street Foods”. It is enjoyed by people from all walks of life, regardless if you is looking for a light appetiser or a complete meal. It is the perfect item to order, especially when you’re out with a group of friends. And it will definitely impress anyone that you are introducing Malaysian street food to for the first time.

Satay Daging - Malay Beef Satay
Cuisine: Malaysian
Recipe type: Street Food
Serves: 6
  • 1 kg rump steak, cut into bite-size chunks
  • wooden satay skewers, soaked in cold water for 1 hour
Ingredients for marinade
  • 1 medium sized onion, finely chopped
  • 4 large garlic cloves, finely chopped
  • 4¾ tablespoons kecap manis
  • 1½ tablespoons peanut oil
  • ½ teaspoon sea salt
  • ½ tablespoon palm sugar, grated
  • 1 teaspoon ground coriander
Ingredients for peanut sauce
  • 1 candlenut, finely chopped
  • 1 teaspoon ground coriander
  • 1 medium sized onion, finely chopped
  • 3 large garlic cloves, finely chopped
  • 2-3 bird’s eye chillies
  • 225 g roasted peanuts blended with 200 ml hot water in food processor
  • 200 ml coconut milk
  • juice of ½ lime
  • ¾ tablespoon kecap manis
  • salt and palm sugar, to taste
Procedure for marinade
  1. Combine marinade ingredients. Add beef and mix well.
  2. Leave to marinate in fridge for 3 to 4 hours.
  3. Thread beef pieces onto skewers.
  4. Barbecue over medium heat. Spoon over warm peanut sauce.
Procedure for peanut sauce
  1. Heat wok over medium heat, add a splash of peanut oil and add candlenuts and ground coriander, followed by the onion, garlic and chillies.
  2. Add peanut sauce, coconut milk and kecap manis, stirring well.
  3. Season with salt, palm sugar and lime juice.

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