Satay Kajang

Nutrition · per serving

Steps

1. 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.

   8 bamboo or metal skewers
2. 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.

   300 g beef sirloin or rump, thinly sliced into 2 cm strips1 stalk (20 g) lemongrass, tender inner part only, finely minced40 g shallot, finely minced2 cloves (10 g) garlic, finely minced1 tsp (3 g) ground turmeric1 tsp (2 g) ground coriander1/2 tsp (1 g) ground cumin2 tsp (8 g) brown sugar3/4 tsp (4 g) salt1/4 tsp (0.5 g) white pepper1 tbsp (15 ml) neutral oil
3. 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.

   1 tsp (5 ml) neutral oil30 g shallot, finely chopped1 clove (5 g) garlic, finely chopped80 g peanut butter, smooth or slightly chunky120 ml water1 tbsp (12 g) brown sugar1 tsp (5 g) tamarind paste1 tsp (5 g) chili paste1/4 tsp (1 g) salt
4. 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.

   300 g beef sirloin or rump, thinly sliced into 2 cm strips8 bamboo or metal skewers
5. 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.

   300 g beef sirloin or rump, thinly sliced into 2 cm strips
6. 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.

   200 g ready-made ketupat or cooked compressed rice cake, cubed100 g cucumber, sliced30 g red shallot, thinly sliced

Origin & History

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.