Satay with compressed rice and peanut sauce


by: Amelia

Satay: Tracing its origins to the Arabs, the satay has been adapted to the multi-cultural palates of Asians with various spicy sauces and different ways of marinating the meat. The satay sauce, made from ground peanuts and other spices, was first introduced in the Philippines by the Spanish from South America. It is used to marinate the pieces of satay meat, with the remaining sauce served as a dip with the grilled meat.


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serves: 4

Chicken Satay

2 pieces chicken breast meat

30 sticks bamboo skewer - soak in water for 5 hours

1 stalk lemon grass - bashed to resemble a brush

Marinate Ingredients

3 cloves garlic

5 pieces shallots

1/2 in blue ginger/ galangah

1 tsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

1/2 tsp turmeric powder

2 tsp salt

2 tbsp brown sugar/ castor sugar

Peanut sauce ingredients

Peanut Sauce

200gm peanuts

2 stalks lemon grass

1in blue ginger/ galangah

8 dried chillies

4 candle nuts

4 cloves garlic

6 shallots

200 mls thick coconut milk

150mls - 200mls water

2 pieces tamarind - soak in hot water

1/2 tbsp curry powder

1 tsp coriander powder

1 tsp cumin powder

1 tsp fennel powder

1/4 cup oil

Compressed rice ingredients

2 cups rice

1 tsp salt

3 cup water

1 tsp salt

3 tbsp - 4 sugar

Nutrition Facts
Satay with compressed rice and peanut sauce

Servings Per Recipe: 4

Amount per Serving

Calories: 892

  • Total Fat: 53.5 g
  •     Saturated Fat: 15.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 41.3 mg
  • Sodium: 2583.2 mg
  • Total Carbs: 79.8 g
  •     Dietary Fiber: 11.8 g
  •     Sugars: 31.4 g
  • Protein: 34.4 g

how is this calculated?

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1.  To make chicken satay

2.  1/ Wash and pat dry the chicken breast meat.

3.  2/ Slice thinly approximate 3/4 in width x 2 in length.

4.  3/ Pound / blender the garlic, shallots and blue ginger until very fine.

5.  4/ Marinate the slice chicken meat with all the marinate ingredients. Cover with cling wrap and keep in fridge for 1 day or over night.

6.  5/ Skewer the chicken meat onto the bamboo skewer. Don't pack the meat too close together.

7.  6/ For best flavor, grill it over a charcoal grill. But you can still grill it using electric oven.

8.  7/ Dip the lemon grass in cooking oil, baste the satay 2 to 3 times and grill until cook. Don't over cook the satay.

9.  8/ Serve the satay with cucumber, onions, compressed rice and peanut sauce.

10.  To make peanut sauce

11.  1/ Roast the peanuts until brown, remove the husk and pounded till grainy texture.

12.  2/ Cut the lover segment of the lemon grass and cut into small pieces. Keep the lemon grass leave.

13.  3/ Soak the dried chilli in hot water until soft. Remove the seed and pound until very fine.

14.  4/ Blend the garlic, shallots, lemon grass, blue ginger and candle nuts with a bit of water into a fine paste.

15.  5/ Heat up the oil, stir fry the chilli paste for 5 mins, add the blended paste from number (4), keep stirring for 8 mins.

16.  6/ Add the lemon grass leaves, curry powder, coriander powder, cumin powder, fennel powder, tamarind and water. Let it boil for 5 mins then add the thick coconut milk.

17.  7/ Add salt and sugar to taste, simmer the sauce until slightly thicken. Remove from heat and enjoy.

18.  To make compressed rice

19.  1/ Wash 2 cup of rice, boil the rice with 1 tsp of salt and 3 cup of water until the rice is soft and water evaporate. Remove from heat and keep in the pot for 15 mins.

20.  2/ Spread out rice in a greased cake tin. Cover with cling wrap, use the base of the glass to compressed the rice hard. Put weight on it.

21.  3/ Leave it for 8 to 10 hours in room temperature. Cut into cube and serve with satay and peanut sauce.

Cooks' note:
To make traditional compressed rice using coconut leaves pouches, do visit my blog for further details.

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