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Charred meat and aromatic peanut sauce create an irresistible combination in this iconic Singaporean street food. Born from Indonesian culinary traditions, satay thrived in Singapore's multicultural food markets, becoming a staple at hawker stalls and celebrations. The carefully balanced marinade infuses each skewer with warmth from garlic, ginger, and spices, while the creamy peanut sauce adds the perfect finishing touch.
In a large bowl, combine the minced garlic, minced shallots, grated ginger, ground coriander, ground cumin, ground turmeric, soy sauce, fish sauce, brown sugar, vegetable oil, and salt.
Add the meat pieces to the marinade and mix well to coat.
Cover and refrigerate for at least 1 hour, preferably overnight, to allow the flavors to meld.
In a medium saucepan, heat a little oil over medium heat.
Add the minced garlic, minced shallot, and red curry paste or sambal oelek. Sauté until fragrant, about 2-3 minutes.
Add the ground peanuts, brown sugar, soy sauce, fish sauce, coconut milk, and water. Stir to combine.
Bring the mixture to a simmer and cook for about 10-15 minutes, stirring occasionally, until the sauce thickens.
Stir in the lime juice and remove from heat. Set aside.
Soak bamboo skewers in water for at least 30 minutes to prevent them from burning.
Thread the marinated meat onto the soaked skewers, about 3-4 pieces per skewer.
Preheat a grill or grill pan over medium-high heat.
Grill the skewers for about 2-3 minutes on each side, or until the meat is cooked through and has a nice char.
Serve the satay hot with the peanut sauce on the side. Accompany with cucumber slices, onion slices, and rice cakes or steamed rice.
Satay consists of marinated meat threaded onto skewers and grilled until charred on the outside and tender within. It's traditionally served with a rich peanut sauce infused with spices, making it a quintessential Southeast Asian street food.
Although satay originated in Indonesia, it became deeply embedded in Singapore's multicultural food scene, thriving at hawker stalls where it serves as comfort food for locals and a highlight for visitors.
The meat is marinated with minced garlic, shallots, ginger, ground coriander, cumin, turmeric, soy sauce, and fish sauce. The accompanying peanut sauce combines roasted peanuts, coconut milk, lime juice, and aromatic spices.
Marinate the meat overnight for deeper flavor penetration, soak bamboo skewers thoroughly to prevent burning, and grill over medium-high heat for a charred exterior and juicy interior. Keep the peanut sauce smooth by adjusting water gradually.
Serve satay with its peanut sauce for dipping, fresh cucumber slices for cooling contrast, pickled onions for tanginess, and rice cakes or steamed rice as a satisfying base.