Sate Muar Dan Kuah Sate (Malaysian Satay With Peanut Satay Sauce)

Sate Muar Dan Kuah Sate (Malaysian Satay With Peanut Satay Sauce)

Apr 20, 2012

Hi! Welcome to seleraku|APPETITO, the Asian and Western Cooking Recipes food blog.

Satay or sate can be found throughout every state in Malaysia either in restaurants or on the streets where hawkers selling satay in food courts and at night market (Pasar malam). The popular kinds of satay are usually beef and chicken satays, different regions of Malaysia have developed their own unique variations of satay. There are a number of well-known satay outlets are in Kajang, Selangor which is dubbed the Sate City in the country. Sate Kajang is a generic name for a style of sate where the meat chunks are bigger than normal and the sweet peanut sauce is served with a dollop of fried chili paste. Hence, Sate Kajang is now found throughout Malaysia and not just in Kajang. Stalls and restaurants around the town offering not only traditional recipe with chicken and beef meat, but also more exotic meat such as gizzards, liver, venison, rabbit meat, fish and many other variants. While the rest of the part of Malaysia selling satay during lunch and dinner, the only place that Malaysian and tourists could buy and eat satay as breakfast are in Muar, Johor.

Sate is often associated with Muslim Malays of Malaysia. However, there are another variation of the meat satay; the satay lok-lok from Penang and satay celup (dip satay) from Malacca. Both are Malaysian Chinese twists of the hotpot and the Malay satay. Raw meat pieces, tofu pieces, century eggs, quail eggs, fish cake pieces, offal or vegetable pieces are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is eaten with a blackish sweet sauce with or without chili sauce.

If the satay is eaten with satay sauce, it is called satay lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called satay celup. This is available either from street vendors or at certain restaurants. Most of them are non-halal. Customers use a common container containing boiling stock to personally cook their satay. Sauces are either served in common containers or individually. There are no tables when you eat at street vendors and thus customers enjoy the food standing around the food cart.

The recipes that I am sharing here are among the recipes that I have learnt from my mother and it is SUPER DUPER DELICIOUS! Hope you will like it and may you will have a great cooking time :D

Sate Muar Dan Kuah Sate (Malaysian Satay With Peanut Satay Sauce)

Sate Muar Dan Kuah Sate (Malaysian Satay With Peanut Satay Sauce) Recipe
Malay food recipes, Sate, Sate ayam, Sate daging, Sate kajang, Sate muar, Resepi satay, Satay recipes
Cooks in    Serves 4
  • 500 gram boneless beef - cut to bite size pieces
  • 250 gram chicken breast - cut to bite size pieces
  • 2 tablespoons Sugar
  • 1 teaspoon salt
  • 30 bamboo skewers - soaked overnight to avoid from easily burnt during grilling
  • Satay marinade:
  • 6 shallots
  • 2 cloves garlic
  • 3/4 tablespoon turmeric powder
  • 4 stalks lemongrass - bruised
  • 3/4 tablespoon curry powder
  • Side serving dishes:
  • 1 cucumber - cuts to wedges
  • 1 onion - peeled and cuts to wedges
  • 1 bowl nasi impit or as needed
  • Peanut Stay Sauce:
  • 1 onion
  • 3 cloves garlic
  • 1/3 inch galangal - peeled
  • 1/3 inch ginger - peeled
  • 2 stalks lemongrass - thinly sliced
  • 1/2 tablespoon sambal olek or cili boh
  • 150 gram dried peanuts - toasted or fried and coarsely ground
  • 1/2 cup water
  • 1/2 teaspoon tamarind puree
  • 2 tablespoon sugar
  • 2 tablespoon palm sugar or muscovado sugar
  • Salt to taste
  • Satay:
  • Pound the shallots and garlic using the mortar and pestle until smoothly crushed.
  • In a bowl pour the blended ingredients onto the beef (then repeat the same procedure tot he chicken meat as well) together with sugar and salt. Mixed them well together.
  • Skewer the meat with the bamboo sticks/skewers.
  • Leave to marinade overnight.
  • When the satay are ready, grill them over a charcoal fire until cooked.
  • (The other method but NOT ORIGINAL method, you can deep fried for couple of minutes or until the meat cooked but not dry).
  • Peanut Satay Sauce:
  • Fry the onion, garlic, ginger, lemongrass and galangal for couple of minutes only. Set aside.
  • Blend them together by using food processor or blender until smooth.
  • Heat up cooking oil using medium heat and add in the blended paste and chili paste or cili boh.
  • Stir well and fry until frgrant.
  • Add in the ground peanuts, water, tamarind puree, sugar, palm or muscovado, sugar and salt.
  • Taste the sugar and salt. Stir well and simmer until thickens.
  • Serve the grilled satays together with cucumber, onions, peanut satay sauce and nasi impit (compressed rice).

Please click here for the Nasi Himpit (Compressed Rice) Recipe and how to prepare and cook it.

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