Nyonya Satay Recipe

Prepare the paste

In a small food processor or mortar and pestle, combine minced lemongrass, garlic, shallots, turmeric, grated galangal, toasted ground coriander and cumin. Grind until a coarse paste forms, adding 1 tablespoon coconut milk to help blend if needed.

Make marinade

Transfer the paste to a bowl. Stir in remaining 3 tablespoons coconut milk (use 1/4 cup total as listed), brown sugar, light soy sauce, fish sauce, lime juice, salt and 1 tablespoon vegetable oil. Taste and adjust balance of sweet/salty/tangy — Nyonya satay leans slightly sweet and aromatic.

Prepare chicken

Cut the boneless chicken thighs into 1/2-inch strips or bite-size pieces suitable for skewering. Add the chicken to the marinade, toss to coat thoroughly, then cover and refrigerate for at least 2 hours, preferably overnight for best flavor.

Skewer

If using bamboo skewers, soak them in water for 30 minutes before using to prevent burning. Thread 2–3 pieces of marinated chicken onto each skewer, leaving a little space between pieces for even cooking. Reserve any leftover marinade (do not use raw marinade as a sauce unless cooked).

Grill or pan-cook

Preheat a grill or grill pan to medium-high. Oil the grill grates lightly. Grill the skewers 2–3 minutes per side, turning until nicely charred and cooked through (internal temperature 165°F / 74°C). If using an oven broiler, broil 3–4 minutes per side, watching closely to avoid burning. During the final minute, brush lightly with any reserved marinade that has been brought to a boil for 2 minutes.

Toast peanuts (if needed)

If your peanuts are not already roasted, toast them in a dry skillet over medium heat until fragrant and lightly browned, about 3–5 minutes. Let cool slightly.

Blend sauce

In a food processor or blender, combine roasted peanuts, chopped shallot, garlic, dry red chilies (or flakes), and 1 teaspoon oil. Pulse until coarsely ground. Add 1/2 cup coconut milk, tamarind paste, palm sugar, soy sauce and lime juice. Blend until smooth, adding 1–2 tablespoons water to reach a thick but spoonable consistency. Taste and adjust salt, sugar or tamarind to achieve a balance of sweet, sour and salty typical of Nyonya peanut sauce.

Cook peanut sauce

Pour the blended mixture into a small saucepan and simmer gently over low heat for 5–7 minutes, stirring frequently so it doesn’t stick. If sauce becomes too thick, thin with a little additional water or coconut milk. Remove from heat and keep warm until serving.

Arrange the grilled satay on a serving platter. Spoon warm Nyonya peanut sauce into a small bowl alongside. Garnish the platter with sliced cucumber, thinly sliced shallots and chopped cilantro. Serve with lime wedges to squeeze over the satay just before eating.

Storage: Store leftover peanut sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving. Leftover marinated raw chicken should be discarded or cooked immediately.