Cooking with Palm Oil – Satay


Malaysian to the bone, satay is traditionally made of meat pieces grilled over charcoal for that delectable char. For this local favourite, sambal is a must.


300 g chicken thighs· 100 g sambal paste
60 g sugar • 2 tsp salt • 2 tsp white pepper. • 2 tsp turmeric powder 20 bamboo skewers

For Gravy:

125 ml palm oil   250 g beef, cut into small cubes 1 asam gelugor piece • salt to taste. •sugar to taste

To Be Blended Finely Together:

500 g groundnuts, skinned, dry-fried
15 dried chillies· 3 stalks Iemongrass
2 tomatoes, Skinned • 2 onions  1 bulb garlic


  1. Cut chicken into pieces.
  2. Marinate overnight with sambal paste, sugar, salt, white pepper and turmeric powder.
  3. Soak bamboo skewers in water for 20 minutes. Then skewer chicken pieces to make satay. Grill over hot plate or charcoal until cooked.

To Make Gravy:

  1. Heat up palm oil in a pan. Saute blended ingredients and cook with beef unlil lender, then add in asam and season to taste with salt and sugar.
  2. Serve with Iontong, ketupat, or rice.
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