Satay spice paste

Preparation info
  • Makes

    300 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

Typical of Nonya and Singaporean cooking, this paste is used as a marinade and flavour booster for meat or poultry, which is then threaded on satay sticks before barbecuing or grilling.


  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin seeds
  • 2 teaspoons


Dry-roast whole spices separately over gentle heat until fragrant. Cool, then grind to a fine powder. Stir palm sugar into coconut milk over gentle heat until dissolved, then mix in all spices. Refrigerate for up to 48 hours.