Partners-in-Prime: Chicken and Pork Satay

11 months ago

chicken and pork satay

Satay or sate, is an Indonesian and Malaysian dish where meats like beef, pork, chicken, goat, mutton and, even tofu is marinated or seasoned, skewered, and grilled then served with the usual side of peanut sauce. Every one has their own marinade formula depending on the ingredients at hand, but the rule is to always grill the skewers to get that charred appearance and smokey notes on the meat.   




Makes 8-10 servings


½ kilo Chicken breast fillet (or thigh fillet)

½ kilo Pork tenderloin

  • Short bamboo skewers, soaked in water to prevent sticks from burning during grilling



2 cloves Garlic

1 Medium onion

1 tsp Sambal oelek (or chili paste)

1 tsp Shrimp paste (substitute with spicy bagoong)

2 Tbsps Cooking oil

½ cup Creamy peanut butter

1 Tbsps Soy sauce

  • Juice from 1 calamansi

½ tsp Salt

⅛ tsp Ground black pepper

1 ½ Tbsps Brown sugar

½ – ¾ cup Water

  1. Make satay marinade: In a blender or small food processor, purée the garlic and onions together with the sambal oelek (or chili paste) and shrimp paste.
  2. Heat cooking oil in a saucepan and cook this mixture for 2-3 minutes.
  3. Mix in the peanut butter, soy sauce, and calamansi. Season with salt, black pepper, and sugar. Add water and stir for 2-3 minutes; mixture will become thick. Turn off heat and let cool.
  4. While marinade cools, cut chicken and/or pork. Slice the meat into pieces of approximately ½ inch thick and about 1 ½ -2 inches long.
  5. Put the chicken and/or pork in separate bowls. Add the satay marinade to the meat and mix well. Marinate meat for at least 1 hour.
  6. Thread the meat into bamboo skewers, pushing the meat close together to prevent drying.
  7. Prepare charcoal grill (or stove top grill) and cook satay sticks, turning once. Brush satay with leftover marinade (add some oil to the mixture) during grilling. Serve immediately with peanut sauce, sliced cucumber, and fried kropek.



2 cloves Garlic,

4 Red onions

2-3 pcs Dried red chilies

2 stalks Lemongrass (white part only)

1/2 thumb-sized peeled ginger

1/2 thumb-sized peeled galangal

2 Tbsps Palm sugar

3 Tbsps Cooking oil

1 cup Dry roasted peanuts, pulsed in the food processor until ground (but not too finely ground)


  • Salt and soy sauce, to taste
  1. In a blender or food processor, blend garlic, red onions, red chilies, lemongrass, ginger, galangal, and palm sugar. Sauté mixture in cooking oil for 4-5 minutes.
  2. Mix in ground peanuts and add water. Simmer for five minutes. Taste and adjust seasoning with salt, soy sauce and some palm or brown sugar. If you have tamarind paste on hand, add a teaspoon to balance the sweet, salty, spicy with a bit of sour.

Recipe by Nina Daza-Puyat

Photographed by Zac Moran of Studio 100


Got a thrill for the grill? Then these recipes are for you:

Pinoy Pork BBQ and Chicken Liver BBQ with Java Rice

Honey Mustard BBQ Chicken

Salpicao on Skewers


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