Chicken Satay (Authentic and the Best Recipe!) - Rasa Malaysia (2024)

FAQs

What is the difference between satay and Malaysian satay? ›

The Malaysian version is sweeter than the Indonesian version and the recipes seems to have more spices and heavier use of lemongrass and fresh turmeric. Our peanut satay sauce is thicker and richer than that in Thailand or Indonesia.

Origin and history. Although both Thailand and Malaysia claim it as their own, its Southeast Asian origin was in Java, Indonesia. There satay was developed from the Indian kebab brought by the Muslim traders. Even India cannot claim its origin, for there it was a legacy of Middle Eastern influence.

The Chinese take out version of Chicken in Satay Sauce is quite different from Malaysian, Thai and Indonesian Satay Sauce. It's less coconut-y and less peanut-y (are they real words??), doesn't have bits of crushed peanuts in the sauce, and has a stronger flavour from satay seasoning.

A true Malaysian satay sauce is sweet, savory, spicy, acidic, aromatic, and nutty all at the same time. Its depth of flavor comes from a strong core of Southeast Asian ingredients: shallots, chilis, garlic, lemongrass, and galangal.

Satays are commonly served with peanut sauce. However, satay does not actually mean peanut sauce – Southeast Asia's favourite street food snack is a dish of skewered, grilled meat with infinite variations.

Although versions of nasi lemak can be found across South-East Asia, Malaysia claims this beloved street food classic as its own. It's clear why nasi lemak is Malaysia's (unofficial) national dish. Ask any Malaysian why they love nasi lemak (“rich rice”), and you'll instantly get a variety of responses.

1. Nasi Lemak. Nasi Lemak Nasi Lemak (literally, “rice and coconut”) is a popular Malaysian dish consisting of steamed rice and grated fresh coconut, served on banana leaves. The hearty dish is often served for breakfast or lunch.

Rice (Malay: nasi) is the most important staple food in Malaysia. According to Indonesian-born food and cookery writer Sri Owen, there is some evidence for rice cultivation found in the state of Sarawak in Malaysian Borneo dated 2300 BC, and about 900 years of history for the state of Kelantan in West Malaysia.

Thai food is often healthier than Chinese food. Thai food puts a focus on balance and variety. They are often light and the aromas are just as important as the taste of the food. Thai food uses less heavy sauces and oils than Chinese food uses that are healthier for you, if any oil at all.

You can also make this classic satay sauce with almond butter or cashew butter if you don't eat peanuts. Sunflower seed butter is a nut-free option. Store the leftover sauce in an airtight container in the refrigerator for up to 5 days. Use this amazing sauce with my Tofu Satay, this Thai Salad, Pad Thai, and more!

Does chicken satay taste like peanuts? ›

Satay is not spicy, but more on the salty, savory, tangy, sweet side with a rich peanut flavor. However, it does have a gentle kiss of heat thanks to the Asian chili sauce in the marinade.

​​​​​ According to the Health Promotion Board, 10 sticks of beef satay has 7g fat and 24g protein while 10 sticks of chicken satay has 5g fat and 27g protein.

Satay is a kebab of seasoned, skewered, and grilled meat, served with a sauce. It is a dish of Southeast Asia, particularly Indonesia, Malaysia, and Thailand. Satay may consist of diced or sliced chicken, goat, lamb, mutton, beef, pork, fish, other meats, or tofu.

Although commonly associated with Thai cuisine, peanut sauce actually originated in Indonesia (source). What Americans know as peanut sauce is more commonly referred to as satay sauce (or bumbu kacang) in Indonesia, because it's most often served with the popular Indonesian dish, satay (skewered, grilled meats).

Sate Padang

You can see the difference of the three by looking at the sauce. Sate Padang has spicy flavor because the sauce is made from peanut sauce and chilies. Sate Padang Panjang tastes not too spicy and the sauce has yellow in color, while the sauce of Sate Padang Pariaman has spicier flavor and the color is red.

Sate (or more commonly known as Satay) is undoubtedly one of Indonesia's most famous dishes. It is also one of those dishes that most South East Asian countries claim as their own.

Yakitori is a dish of grilled, bite-sized pieces of chicken on bamboo skewers. The chicken is grilled with a soy-based glaze containing sugar and mirin cooking saké or with salt. It is similar to the lamb shish kebab of the Middle East, or the chicken (or goat) satay of Indonesia.

1 | Sate Padang

Actually, based on the spices and the gravy texture, there are three different kinds of satays originating from West Sumatra: Sate Pariaman, Sate Padang Panjang, and Sate Padang. However, Sate Padang is the common name used for all kinds of West-Sumatran satays in Indonesia.