Recipe: chicken satay from Sambal Shiok

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Saturday, August 6, 2016 - 20:55

Sambal Shiok was a popular Malaysian stall at Southbank Centre Food Market for several years, before owner Mandy Yin put down roots with her own Laksa Bar in Highbury.

Yin’s dishes reflect her background - Malaysian-born Chinese of Peranakan Nyonya heritage and are inspired by her childhood in Kuala Lumpur. Here she shares the recipe for her delightful chicken satay.

chicken satay

  • 500g skinless and boneless chicken thighs, cut into bite-sized pieces
  • 12 skewers
ingredients for the spice mix
  • 1 bottom half of lemongrass stalk (white part), roughly chopped
  • 2 medium white onions, peeled and roughly chopped
  • 5 garlic cloves, peeled
  • 1tsp coriander powder
  • 1tsp chilli powder
  • 1tsp turmeric powder
  • ½tsp fennel seeds
  • ½tsp cumin powder
  • 4tbs dark-brown sugar
  • 1tbs salt
ingredients for the peanut sauce
  • 180g dry-roasted peanuts, ground in food processor till fine
  • 3tbs spice mix
  • 600g coconut milk (ideally without emulsifiers)
  • 6tbs dark-brown sugar
  • 3tbs high-quality tamarind paste (available at most Chinese supermarkets)
  • ¼tsp salt
  • ¼tsp chilli powder



chicken and spice mix

  1. Blend all spice mix ingredients in a food processor to consistency of a smooth, fine paste
  2. Set 3 tablespoons aside for inclusion in the peanut sauce
  3. Place the rest of the spice mix into a container with the chicken pieces, and leave to marinate in the fridge for at least 4 hours, or preferably overnight
  4. Skewer the chicken pieces
  5. Grill the chicken on high heat for 10 minutes, turning after 5 minutes (a barbecue or charcoal griddle gives the best flavour).

peanut sauce

  1. Put all peanut sauce ingredients into a medium saucepan (including set-aside spice mix)
  2. Turn on medium heat and bring to boil, stirring regularly to prevent sticking
  3. Reduce heat to low and simmer for 5 minutes or until sauce thickens
  4. Add more salt to taste if necessary, and a little water if you prefer a runnier sauce
  5. Serve while warm (any leftover sauce will keep well in the fridge for up to a week).



Every weekend, from Friday to Sunday, you’ll find fantastic street food creations from around the world at Southbank Centre Food Market.

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