Satay Spice Blend

Love to grill? This blend is our tribute to the satay vendors in the tiny town of Kajang, which is famous for its mouthwatering satay. Each pouch holds enough to flavor 2lbs of your choice of protein - we recommend chicken, beef, pork, shrimp, or extra-firm tofu.
Regular price $8.99
Sale price $8.99 Regular price
Unit price
Tax included.
Ask a question

Ask a Question

* Required fields

Size guide Share


Satay Spice Blend Ingredients: Ingredients: Shallots, Garlic, Brown Sugar, Turmeric, Lemongrass, Chilli Powder, Dried Chillies, Cumin, Coriander, Fennel, Ginger, Galangal

How To Use: Satay Spice Blend

Satay! If you love to grill, you're going to LOVE this blend.

Back home in Malaysia, Sunday was usually the day we all went out to dinner to give Mum a break from the cooking. The hawker stalls were a frequent destination. Everyone ordered their individual meal, and more often than not, an order of 30 sticks of satay came to the table to share.

Satay at a hawker stall in Malaysia is a thing unto itself! You're sitting on a small square stool, at a wobbly table. The space is lit by a few kerosene lamps, or a string of lights powered by a generator, the sound of which fills your ears! The smoke rising from the long charcoal grill beckons you to come find a seat and put in your order. Like Pavlov's dog, your mouth waters as soon as you see the smoke and get a whiff of the cooking satay!

This Satay Spice Blend is inspired by my memory of the famous satay vendors in a small town called Kajang near where I grew up. It's well-known in Malaysia for having the best satay around. The key was to know which of the many satay vendors was actually the KING! Over the years, vendors would come and go, but Kajang always maintains its reputation as the destination for satay. I've tinkered with this recipe for a couple years, and finally landed on what tastes like the satay that I remember from Kajang.

Here are just a few tips to help you make your delicious version at home:

1. For chicken, I use boneless, skinless chicken thighs. For beef, I prefer top sirloin. For a vegetarian option, use extra firm tofu - you just have to be gentle with the skewered tofu, so it doesn't break and fall off your skewers.

2. For tender beef satay, cut the top sirloin in 1/4" thick long rectangles. Slicing it this way cuts through the tough fibers so you get more tender bites of beef. For chicken, cut no larger than 1" thick long pieces. The long pieces make it easier to thread onto your skewers. Be consistent with the size and shape of your meat - this way, you know everything will cook at the same rate. You may be tempted to put large pieces of meat on fewer skewers, but they may be burnt on the outside, before the inside is done. This is especially important for chicken.

3. After you've combined the contents of your pouch with oil, and seasoned it with salt (since the spice blends are quite mild, I add a tablespoon of Hot Chilli Sambal for the heat level that I like), reserve 1 heaping tbsp of that if you'd like to make your own peanut sauce (recipe below) and use the rest to marinate the meat.

4. Before threading your bamboo skewers, soak them in water - this helps to ensure they don't burn to a crisp while your meat is cooking.

5. Cook satay on a very hot grill. Satay without a char or at least grill marks is disappointing - you want the grill hot enough to caramelize the sugar in the marinade. Place your skewers on the grill, and leave them there. After two and a half to three minutes, turn them over and cook for another three minutes. Remove from grill and serve with peanut sauce.