Satay Kajang
Satay Kajang features tender strips of beef perfumed with lemongrass, turmeric, and spices, grilled until lightly charred and juicy. Served with rich peanut sauce, cool cucumber, sharp shallot, and cubes of ketupat, it delivers sweet, savory, nutty, and smoky flavors in every bite.
Ingredients
Beef satay
- 300 gbeef sirloin or rump, thinly sliced into 2 cm strips
- 1 stalk (20 g)lemongrass, tender inner part only, finely minced
- 40 gshallot, finely minced
- 2 cloves (10 g)garlic, finely minced
- 1 tsp (3 g)ground turmeric
- 1 tsp (2 g)ground coriander
- 1/2 tsp (1 g)ground cumin
- 2 tsp (8 g)brown sugar
- 3/4 tsp (4 g)salt
- 1/4 tsp (0.5 g)white pepper
- 1 tbsp (15 ml)neutral oil
Peanut sauce
- 1 tsp (5 ml)neutral oil
- 30 gshallot, finely chopped
- 1 clove (5 g)garlic, finely chopped
- 80 gpeanut butter, smooth or slightly chunky
- 120 mlwater
- 1 tbsp (12 g)brown sugar
- 1 tsp (5 g)tamarind paste
- 1 tsp (5 g)chili paste
- 1/4 tsp (1 g)salt
Accompaniments
- 200 gready-made ketupat or cooked compressed rice cake, cubed
- 100 gcucumber, sliced
- 30 gred shallot, thinly sliced
- 8bamboo or metal skewers
Instructions
- 1
If using bamboo skewers, soak them in water while you prepare the satay. Preheat a grill pan, cast-iron skillet, or outdoor grill over medium-high heat.
- 2
Make the marinade for the satay: combine the lemongrass, minced shallot, garlic, turmeric, coriander, cumin, brown sugar, salt, white pepper, and oil. Add the beef and mix thoroughly until every strip is coated. Let it stand for 10 minutes at room temperature; slicing the beef thinly helps it absorb flavor quickly and cook fast.
- 3
While the beef rests, cook the peanut sauce. Heat the oil in a small saucepan over medium heat, then sauté the shallot and garlic for 1-2 minutes until softened but not browned. Stir in the peanut butter, water, brown sugar, tamarind paste, chili paste, and salt. Simmer gently for 3-4 minutes, stirring often, until smooth and thick enough to coat a spoon. Add a splash more water if it tightens too much.
- 4
Thread the marinated beef onto the skewers in loose waves rather than packing it tightly; this exposes more surface area to the heat and gives better charring. Divide the meat evenly among 8 skewers.
- 5
Grill the satay for 2-3 minutes per side, turning as the edges caramelize, until lightly charred and just cooked through. Because the slices are thin, avoid overcooking; the beef should still be juicy. If needed, cook in batches so the pan stays hot.
- 6
Warm the ketupat briefly if desired, then arrange the satay on plates with the cubed ketupat, cucumber, and sliced red shallot. Spoon the peanut sauce alongside or over the satay and serve immediately.
Nutrition per serving
Notes
- •For a beginner-friendly 30-minute version, this recipe uses ready-made ketupat; making ketupat from scratch would take much longer.
- •Freeze the beef for 15-20 minutes before slicing if it is too soft; partially firm meat is easier to cut thinly.
- •A grill pan or very hot skillet works well if charcoal grilling is not practical, though charcoal gives the most authentic smoky flavor.
- •Serve extra chili paste on the side if you like the peanut sauce spicier.
Background
Satay Kajang is one of Malaysia's best-known satay styles, associated with the town of Kajang in Selangor, which became famous for skewered grilled meats sold by street vendors and specialist satay restaurants. It is traditionally served with peanut sauce, ketupat, cucumber, and onions, making it a complete and beloved hawker-style meal.
Love this recipe?
Get personalised AI-curated recipes, meal plans and smart shopping lists — free.
Download Gourmate – Free