Indonesian Chicken Satay

By Emma

Our favourite of all the different Balinese dishes was the familar, but different, peanut satay sauce.  Happiness in dipping!

We were too busy eating it to take a picture of it so here’s a picture of a gargolye (makes perfect sense really).





Some coconut milk (as desired)
2 tablespoons peanut butter (crunchy)
1 teaspoon sweet soy sauce
1 tablespoon brown sugar
1 teaspoon dried chilli flakes
1 small red chilli (finely chopped)
1 small onion (finely chopped)
1 clove garlic (crushed)
½ tablespoon peanut oil


1. Heat the oil in a wok and fry the garlic, onion and chilli over a moderate heat until onion is soft.
2. Add the sugar and stir until slightly caramelised.
3. Add the soy sauce and peanut butter and stir through.
4. Add a little coconut milk at a time until you achieve your desired consistency.
5. Serve as a dipping with checkin skewers, carrot sticks or broccoli florets.


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