Malay Chicken Satay

Sate Ayam

Preparation info
  • Makes

    12 sticks

    • Difficulty


    • Ready in

      40 min

Appears in
The Food of Singapore: Simple Street Food Recipes from the Lion City

By Djoko Wibisono

Published 2015

  • About

The tantalising aroma of seasoned meat roasting over a charcoal fire, anointed from time to time with a “brush” of fragrant lemongrass oil, is irresistible. It’s no wonder this dish is an all-time favourite.


  • 4 chicken legs, deboned and cut into 2-cm (¾-in) cubes
  • 12 skewers soaked in water for 1 hour
  • 1 stalk


  1. Prepare the Satay Sauce by following the instructions.
  2. To make the Spice Paste, grind the ingredients in a mortar or blender, adding the oil to keep the blades turning. Mix the paste with the chicken cubes and marinate for at least 12 hours.
  3. Thread 4 to 5