Satay

Introduction

Satay is one of Singapore’s most popular and recognizable street foods, known for its smoky aroma, tender grilled meat, and rich peanut dipping sauce. Served on skewers and grilled over open flames, satay is a dish that brings people together, whether at hawker centers, night markets, or festive gatherings. While satay is enjoyed across Southeast Asia, Singapore’s version stands out for its balanced marinade, perfectly charred meat, and bold, slightly sweet peanut sauce.

Satay is often enjoyed as a snack or starter, but it can easily become a full meal when paired with rice cakes, cucumber, and onions. The experience of dipping freshly grilled skewers into warm peanut sauce is a big part of what makes satay so unforgettable.

What Makes Singapore Satay Special

Singapore satay is all about balance. The meat is deeply marinated with spices and aromatics, grilled until lightly charred, yet still juicy inside. The peanut sauce is thick, creamy, and fragrant, with a subtle sweetness balanced by spice and tang. Together, they create layers of flavor that are rich but never overwhelming.

Another defining feature is the use of charcoal grilling, which gives the meat a smoky depth that cannot be replicated with low heat cooking.

Ingredients Used in Singapore Satay

Meat

Chicken, beef, or mutton are the most commonly used meats for satay.
Tip: Chicken thighs are especially good because they stay juicy during grilling.

Marinade

The marinade typically includes garlic, ginger, turmeric, coriander, cumin, soy sauce, and sugar.
Tip: Marinating for several hours or overnight allows the meat to absorb maximum flavor.

Skewers

Wooden skewers are traditionally used.
Tip: Soak skewers in water before grilling to prevent burning.

Peanut Sauce

Made from ground peanuts, chili, garlic, tamarind or lime, sugar, and coconut milk, the sauce is rich and aromatic.
Tip: A slightly chunky texture gives the sauce a more authentic feel.

Accompaniments

Cucumber slices, raw onions, and compressed rice cakes (ketupat) are classic sides that balance the richness of the meat and sauce.

How to Make Singapore Satay

Step 1: Marinate the Meat

Cut the meat into thin, even strips. Mix the marinade ingredients until well combined, then coat the meat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.

Step 2: Prepare the Skewers

Thread the marinated meat onto soaked wooden skewers, packing the meat tightly but not overcrowding.

Step 3: Grill the Satay

Heat a grill or charcoal grill over medium-high heat. Grill the skewers, turning frequently, until the meat is cooked through and lightly charred on the edges. This usually takes 2–3 minutes per side. Brush lightly with oil or leftover marinade while grilling to keep the meat moist.

Step 4: Make the Peanut Sauce

Cook garlic and chili in oil until fragrant. Add ground peanuts, coconut milk, sugar, and tamarind or lime juice. Simmer gently until thick and smooth. Adjust seasoning to taste.

Step 5: Serve

Arrange the grilled satay on a platter with warm peanut sauce, cucumber slices, raw onions, and rice cakes. Serve immediately while hot.

Tips for Perfect Satay

1. Thin cuts cook best: Even slices ensure quick cooking and tender meat.

2. Char without burning: High heat gives flavor, but constant turning prevents dryness.

3. Sauce consistency matters: It should be thick enough to cling to the meat.

4. Serve fresh: Satay is best enjoyed straight off the grill.

What to Serve with Satay

Satay pairs perfectly with:

• Ketupat or plain steamed rice

• Fresh cucumber and onions for crunch

• Iced tea or lime juice for refreshment

• Other hawker favorites for a shared meal

Singapore Satay is simple, smoky, and deeply satisfying. With its bold marinade and irresistible peanut sauce, it’s a timeless dish that represents the heart of Singapore’s street food culture.