Satay Pentul

David Burton writes: “In the kitchen of a family comopund in Bali, I watched the grandfather of the house spend two laborious hours pounding raw chicken meat to a paste. First the old man took a tomahawk and used the blunt end to bash the meat, handful after handful, by which time you might have thought every fibre and tendon had been obliterated. But no, he transferred it to an oversized wooden mortar, took a pole which served as the pestle, and pummeled it for another full hour. After mixing in various spices and condiments, he then twirled the paste around large bamboo skewers and got his nephew to grill it, the result being a delicious Balinese variation on satay known as satay pentul.”

Yield: n/a

Featured Ingredients

Also called tamarind paste, this is pure concentrate of tamarind pod. Tamarind concentrate contains natural sugar, and 12% tartaric... Size Options
$6.99 tamarind paste
Coriander has a sweet, pleasant flavor with a hint of lemon. Whole seeds are commonly toasted before being ground into dishes, or lightly... Size Options
$3.99 Glass jar, 1/2 cup (wt. 1.5 oz)
Essential to curry powder, turmeric spice is a member of the ginger family. Turmeric powder has a light, musky flavor and brilliant... Size Options
$5.49 Glass jar, 1/2 cup (wt. 2.5 oz)

Satay Pentul Recipe

  • 1/2 teaspoon tamarind paste
  • 2 tablespoons hot water
  • 1 teaspoon coriander seeds
  • 2 garlic cloves, coarsely chopped
  • 1 tablespoon finely minced fresh ginger
  • 1/2 tablespoon sambal oelek
  • 1/4 teaspoon turmeric
  • 1/2 tablespoon palm sugar
  • 1 teaspoon soy sauce / 1/2 teaspoon salt
  • 2 or 3 tablespoons unsweetened coconut flakes
  • 1 1/2 pounds ground chicken (or pork)
  • peanut sauce number 3 and/or sambal kecap
  • {{ buttonText }}
Preparation Instructions

Steep the tamarind paste in the water for five minutes. Strain. Toast the coriander seeds in a hot, ungreased skillet. In a mortar or food processer, blend the garlic, coriander, ginger, and sambal oelek together into a paste. Turn this into a bowl, add all the remaining ingredients, and blend everything thoroughly into a sticky mass. Put the bowl into the refrigerator and let the contents cool and firm for at least an hour. Then form a golf-ball-size amount of the paste around each skewer in the shape of a miniature hot dog. Grill over hot coals, turning often, until satays are dotted all over with crusty brown spots. Serve them with peanut sauce number three and/or sambal kecap.

Yield: n/a
Helpful Hints

Ordinary bamboo skewers don’t have enough surface to hold the meat mixture fast. Look for stubbier skewers (about the thickness of a pencil) or use plain wooden chopsticks. (The mixture can also be shaped into patties and grilled like hamburgers.)


Share Your Recipes!

Do you have a recipe you'd like to share with The Spice House community? We are currently gathering recipes to include in our collection and we would love to share yours online.

Submit Yours


John A G

I'm going to assume this recipe is amazing, but I haven't made it because it calls for 'Peanut Sauce Number 3 or Sambal Kecap' yet doesn't explain what either of these is. Makes following the recipe kind of difficult.

This recipe needs clarification.

Laurie L

Tried this as chicken burgers because I didn't have enough wood chopsticks to use as skewers. Turned out excellent, easy to make using my food processor and tasted great. I found a Spicy Asian Peanut Dipping Sauce recipe on the internet and used it like people put mustard on the burger bun. Served it with ginger rice vinegar marinated cucumber slices. I'll definitely use this recipe again. Next time I'll do skewers and experiment with some other Asian dipping sauce recipes.