Fanny Naritama, from Consulate’s Creative Services department shares her delicious recipe for Indonesian chicken satay. She and her husband enjoy making the satay when they entertain their friends and family. The cucumber salad is a perfect side dish!


½ pound  chicken thigh or breast fillets


Banana leaf  for grilling (optional)

For marinade:

8 cloves of garlic

4 shallots or 2 red onions

1 candlenut

1/2 tsp. coriander

1/2 tsp. salt

2 tsp. ground palm sugar

3 tsp. sweet soy sauce

For peanut sauce:

5 tbsp. roasted peanut butter

2 garlic cloves

1 chili

2 tbsp. palm sugar

Salt to taste


Rub sauce for grilling

Sweet soy sauce

1 tbsp. mixed peanut sauce




Dice chicken meat into 1 inch pieces.

Put all the ingredients for marinade sauce into a blender and blend until smooth.

Combine diced chicken and marinade mixture in a bowl, combine well and and let it sit for 20 minutes.

Put the chicken onto skewers and place the skewers on the grill until half cooked.

Remove the skewers from the grill and place the banana leaf onto the grill.

Put the skewers back onto the grill, on top of the banana leaf.

While waiting for the chicken to cook completely through, prepare the peanut sauce.

Put all ingredients for the peanut sauce in a blender and add water for to create a smooth but thick consistency.

Brush the half-cooked chicken with the peanut sauce and the remaining marinade sauce until chicken is fully cooked.

Brush the chicken with margarine and flip chicken to avoid overcooking.

Cucumber pickles

1 cucumber, seeds removed, diced

2 shallots, sliced

2 thai chilis, sliced

1 tbsp. white vinegar

Salt to taste

½ tbsp. sugar

Mix all ingredients and serve chilled.

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