• Prep Time 60 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Hard

Recipe Ingredient

  • Stock
  • 2.5 litres water
  • 2 chickens, cut into pieces
  • 400g pork bones, cut into pieces
  • 1 teaspoon peppercorns, crushed
  • Spice paste ingredients
  • 2 stalks lemongrass, sliced
  • 8 shallots, peeled and sliced
  • 80g galangal, sliced thinly
  • 15 dried red chillies, soaked and cut into 4 cm lengths
  • 20g candlenuts
  • 3/4 tablespoon coriander seeds, roasted
  • 1/2 tablespoon fennel seeds, roasted
  • 25g garlic, peeled and sliced
  • 1/2 cup cooking oil
  • 50g palm sugar or to taste
  • 1/2 tablespoon salt or to taste
  • 150-200g peanuts, fried and coarsely ground
  • Ingredients for the skewers
  • 300g beef, chicken and/or pork fillet, sliced or cubed
  • 500g medium-sized prawns, shelled
  • 400g squid, cleaned and cut into 4cm squares
  • 350g cuttlefish, cleaned and cut into 4cm squares
  • 250g meatballs
  • 250g fish balls
  • 250g crabstick
  • 200g shelled cockles
  • 10 tofu puffs, slit and stuff with a slice of cucumber each
  • 10 tofu puffs, slit and stuff with a slice of cucumber each
  • 20 hard boiled quail eggs, shelled
  • 1 packet fresh mushrooms
  • 1 packet young corn, cut into 3cm lengths
  • 2 cucumbers, quartered and sliced
  • 1 loaf crusty bread, cubed
  • Chinese crullers (yau char kwai), sliced
  • bamboo skewers


    To prepare stock:
  1. Bring water to boil; add the chicken, pork and peppercorns. Simmer over low hear for 30 to 40 minutes.
  2. Strain stock and set aside. You should get about 1.5 litres of stock; if less, top up with water.
  3. To prepare the satay gravy:
  4. In an electric blender, blend the spice paste ingredients finely.
  5. Heat the oil in a wok and saute the spice paste until fragrant, stirring continuously to prevent burning.
  6. Add the stock, palm sugar, salt and ground peanuts - you can add more or less ground peanuts, according to taste.
  7. Simmer over low heat for 10 minutes and adjust seasonings to taste.
  8. Pour the gravy into a pot.
  9. To prepare food skewers:
  10. Thread all the remaining ingredients onto the bamboo skewers as in preparing sticks of satay, so there will be sticks of beef, bread eggs, mushrooms, etc.
  11. Make sure to leave a section of the skewer unthreaded to serve as handle.
  12. Set aside, covered with cling film, in the refrigerator until ready to serve.
  13. To cook:
  14. Bring the satay gravy to a boil and keep it simmering over a portable stove placed in the centre of the table.
  15. Arrange platefuls of skewered food around the hot pot.
  16. Cook by dipping into the simmering satay gravy; stir the gravy occasionally to prevent clumping at the bottom.

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2 thoughts on “Satay Celup”

  1. Debbie Koh - May 28, 2021 at 3:15 pm

    Hi Amy thank you for the awesome recipe! May I know is this recipe will give similar taste to Melaka Ban Lee Xiang Satay celup? Also would like to check with u, u mentioned 2 chickens. Does it mean 2 chicken thighs or 2 chicken breast etc? Thank you.

    • Kuali Cares - June 2, 2021 at 8:57 am

      Hi Debbie, hello from Kuali! For this recipe, it refers to 2 whole chickens, for the stock. Happy Cooking!


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