Unlike our popular Malay Satay, this Satay Bohong 娘惹沙爹 is not a common satay dish we find in Singapore. How is Satay Bohong different from our Malay Satay? Well, the most distinctive characteristics being Satay Bohong does not require the peanut dipping sauce!
Satay Bohong 娘惹沙爹 or Batu Maung Satay (its other name) is traditionally found in Penang amongst Northern Peranakan. In this version, the sauce and peanut flavours are already marinated and infused into the meat before skewered and grilled. Without the traditional peanut dipping sauce, some people call it the "fake satay", a literal translation from the Malay word "bohong" (meaning fake or lie).
For my homemade satays (especially when I have to serve them in home parties), I always prefer this less messy version. My guests do not have to look for dipping sauce and I do not have to go around checking if the floor is dirtied and stained by the peanut sauce. It's surely convenient for the guests and easy for me.
Rest assured that the Satay Bohong 娘惹沙爹 is no lesser in flavours and tastes. I seriously do not mind if this is real or fake satay anymore!
Satay Bohong 娘惹沙爹 or Batu Maung Satay (its other name) is traditionally found in Penang amongst Northern Peranakan. In this version, the sauce and peanut flavours are already marinated and infused into the meat before skewered and grilled. Without the traditional peanut dipping sauce, some people call it the "fake satay", a literal translation from the Malay word "bohong" (meaning fake or lie).
For my homemade satays (especially when I have to serve them in home parties), I always prefer this less messy version. My guests do not have to look for dipping sauce and I do not have to go around checking if the floor is dirtied and stained by the peanut sauce. It's surely convenient for the guests and easy for me.
Rest assured that the Satay Bohong 娘惹沙爹 is no lesser in flavours and tastes. I seriously do not mind if this is real or fake satay anymore!
Ingredients :
Group A Ingredients (blended or pounded) :
(tsp = teaspoon; tbsp = tablespoon)
Note : The traditional method is to blend the peanuts to Group B ingredients and apply just before grill. I tweaked it a little to apply it in my Group A seasonings. Follow the traditional method if you prefer.
- 1 kg of meat (sliced to bite size)(I used 400g boneless chicken thigh meat, 400g beef and 200g pork. Chicken tasted best of the 3 and I prefer beef over pork for taste and texture. In my opinion, can omit pork next time).
- Butter or cooking oil to grease the pan
- 10 shallots (peeled)
- 8 cloves garlic (peeled)
- 2 to 3 stalks lemon grass (chopped)
- 80g galangal (peeled and sliced)
- 50g tumeric (peeled and sliced)
- 30g candlenut
- 80 gm toasted peanuts
Group B Ingredients :
- 1 tbsp coriander powder
- 100g sugar
- 1/2 tbsp salt
- 80g thick coconut cream
- 2 tbsp cooking oil
(tsp = teaspoon; tbsp = tablespoon)
Method :
- Blend or pound all ingredients in Group A.
- Marinate all sliced meats with Group A ingredients in chiller for 1 hour.
- Meanwhile, prepare Group B ingredients.
- An hour later, remove meats from chiller. Add Group B ingredients and ensure all meats are evenly coated with both Group A and Group B ingredients.
- Use a brush to oil bamboo skewers
- Skew all meats with bamboo sticks.
- Turn on medium heat. Brush a little butter or oil to grease grill pan.
- Grill meat skewers on grill pan till fully cooked.
(scroll to bottom of page, click on "Print" or "PDF" icon for printer friendly recipe)
The Satay Bohong 娘惹沙爹 is a relatively straight forward dish to prepare. The only complexity lies with identifying and application of multiple spices. For many locals, we should have no major issues in preparing this well-loved dish.
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