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Chicken Satay with Peanut Sauce

Ahead of the Malaysia Kitchen BBQ Madness event on October 1st, well-known Malaysian chef and BBQ Madness ambassador Florence Tan has provided her recipe for the quintessential Malaysian dish, Chicken Satay.

Ground Paste

Roasted and Finely Pounded Spices

Basting Liquid

Garnish (mixed)

*Peanut Sauce

Peanut Sauce Finely Ground Paste


Grilled dish – 3 hour preparation – 2 hour cooking – serve. Chef’s note: Use galangal which is not too young nor too mature. Very young galangal has no flavour and one that is too mature is very fibrous. Roasted spices must be pounded when they are still hot otherwise they harden when cool and become difficult to pound. The tangy taste of the bilimbi is a personal preference. If you like the sauce sour, add more. Sliced tomato can be added, is desired. If the bilimbi is out of season, just use pineapple or tomatoes.

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» Top Wine Matches For This Recipe

Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Satay with Peanut Sauce.


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