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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":438,"variations":440,"ingredients":450,"instructions":519,"pronunciation":543,"substitutions":544,"slug":557,"title":558,"shortTitle":559,"nativeName":560,"countrySlug":561,"baseServings":509,"prepMinutes":562,"cookMinutes":563,"restMinutes":564,"difficulty":565,"course":566,"diet":569,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":592,"updatedAt":592,"authorSlug":593,"summary":594,"localeSlug":557,"alternates":595},[394,397,400,403,406],{"answer":395,"question":396},"Mainly the marinade and the sauce. Malaysian satay is marinated in a dry-ish paste of turmeric, lemongrass, coriander and shallot, so the meat is yellow-brown and savoury. Indonesian sate ayam is typically marinated in kecap manis, the sweet dark soy, giving darker, sweeter meat. Malaysian peanut sauce is coarser, spicier and soured with tamarind; the Indonesian version is smoother and sweeter.","How is Malaysian satay different from Indonesian sate?",{"answer":398,"question":399},"Usually the meat was cut too thick, threaded in a bunch, or cooked too slowly. Satay wants thin slices threaded flat and a very hot fire, so the outside chars in about three minutes total while the inside barely has time to dry out. Including a small piece of fat on every second skewer, which Malaysian stalls do routinely, also helps considerably.","Why is my satay dry?",{"answer":401,"question":402},"Yes, though you lose the smoke. A ridged cast-iron grill pan heated until it just smokes gives good char in about four minutes with frequent turning. Alternatively grill them 8 cm below a hot oven grill element, turning every minute. In both cases open a window — satay produces a lot of smoke by design.","Can I cook satay without a barbecue?",{"answer":404,"question":405},"Yes, and it is better for it. The sauce keeps a week in the fridge and the flavours settle overnight. It thickens as it cools, sometimes to a paste, so reheat it gently with a splash of hot water until it drops off the spoon in a thick ribbon and taste again for salt, sugar and tamarind before serving.","Can I make the peanut sauce ahead?",{"answer":407,"question":408},"Ketupat is rice cooked inside a woven palm-leaf pouch until it compresses into a dense cake that can be cut into cubes. It exists to soak up peanut sauce without falling apart. You do not need it, but you do need something starchy and firm — cold sticky rice pressed into a tin and cut into cubes does the job.","What is ketupat and do I need it?",[410,411,412,413,414,415],"Soak bamboo skewers in water for at least 30 minutes, and leave a bare handle at one end so you can turn them without burning your fingers.","Cut the meat across the grain into thin slices about 3 cm square and 5 mm thick, then thread them flat like a ribbon rather than bunched into a ball.","Marinate at least 4 hours, ideally overnight. The turmeric and coriander need time to move past the surface.","Grill over hot coals with the skewers close to the heat and turn them every 30 seconds. Satay is meant to char at the edges while staying juicy, which only happens fast.","Baste with oil, not with the marinade — a bundle of bruised lemongrass dipped in oil works as brush and flavouring at once.","Roast and grind the peanuts yourself. Pre-ground peanut butter makes a smooth, dull sauce with none of the texture the dish depends on.","🍢","Satay is small pieces of meat on a bamboo stick, but the details decide everything. The Malaysian marinade is dry and yellow rather than sweet and dark: pounded lemongrass, turmeric, coriander seed, shallot and a little sugar, worked into the meat and left for hours until it stains the surface. The skewers are threaded flat and thin so they cook in minutes, basted with a lemongrass brush dipped in oil, and grilled over coals until the edges blacken and the fat spits. The sauce is coarse-ground roasted peanuts cooked into a chile rempah with tamarind — thicker, grittier and hotter than the smooth peanut sauces served elsewhere. You dip, you eat, you drop the stick in the pile.","Satay travelled. Most food historians trace it to Java, where Arab and Indian traders' grilled skewered meats met local cooking, and from there it spread across the Malay world, taking a different accent in each place. That shared ancestry is why Malaysia, Indonesia, Singapore and southern Thailand all have satay and all cook it differently, and why claiming sole ownership of it is a losing argument in every direction.\n\nWhat Malaysia has is Kajang. The town, just south of Kuala Lumpur, built a reputation on satay strong enough that \"Kajang satay\" functions as a style name across the country: skewers grilled to order in banks of dozens over long charcoal troughs, served with cubes of ketupat — compressed rice cooked in woven palm-leaf pouches until dense enough to slice — plus raw red onion wedges and cucumber. The onion is not garnish. Its sharpness cuts the peanut sauce, and a satay plate without it feels unbalanced to anyone used to eating it properly.\n\nThe Malaysian marinade differs from the Indonesian in one obvious way: it leans on turmeric, lemongrass and toasted coriander rather than kecap manis, so the meat comes off the grill yellow-brown and savoury rather than dark and sweet. The sauce differs too — Malaysian kuah kacang is built on a fried chile rempah with tamarind, is noticeably spicier, and is deliberately left coarse so you can feel the peanut fragments. Satay is eaten in the evening, almost never as a main course alone, and always in a quantity that seems reasonable until the sticks are counted at the end. Stalls charge by the skewer, and everyone underestimates.","Marinated raw meat keeps 24 hours refrigerated and freezes well on the skewer, which makes satay a good thing to prepare in advance for a barbecue. Grilled skewers are best within minutes; refrigerated and reheated they toughen, though a quick blast under a hot grill is better than a microwave. The peanut sauce keeps a week refrigerated and thickens as it sits — loosen it with hot water and re-season when reheating. It also freezes for 3 months, and the texture survives it.",[421,422,423,424],"Dry turmeric-lemongrass marinade in the Malaysian style, not the sweet soy marinade used across the strait.","Peanut sauce built the proper way: whole peanuts roasted and coarsely ground, then cooked into a fried rempah with tamarind.","Skewering and threading technique explained, because flat, thin skewers are why street satay cooks in three minutes and home satay often does not.","Includes the lemongrass basting brush and a workable grill-pan method for anyone without charcoal.",[426,427,428,429],"Bamboo skewers","Charcoal grill or ridged grill pan","Blender or stone mortar","Frying pan",{"fat":431,"carbs":432,"fiber":433,"sugar":434,"sodium":435,"protein":436,"calories":437,"estimated":8},36,38,6,14,900,42,640,[439],"Ketupat or compressed rice, wedges of raw red onion and cucumber, and the peanut sauce in a shared bowl.",[441,444,447],{"name":442,"description":443},"Satay ayam","Chicken thigh instead of beef, marinated the same way. It cooks a minute faster and takes more kindly to a slightly sweeter marinade.",{"name":445,"description":446},"Satay perut and satay babat","Offal skewers — tripe and intestine — sold alongside the meat at Kajang stalls and considered the connoisseur's order.",{"name":448,"description":449},"Satay celup","A Malacca variation where raw skewers of meat, seafood and vegetables are cooked by the diner in a communal pot of boiling peanut sauce.",[451,457,463,466,469,474,478,482,485,488,490,492,497,500,501,502,504,507,508,510,513,516],{"qty":452,"ref":453,"name":454,"unit":455,"group":456},700,"beef-chuck","beef rump or chicken thigh, in thin 3 cm slices","g","For the skewers",{"qty":458,"ref":459,"name":460,"unit":461,"group":462},3,"lemongrass","lemongrass stalks, tender lower third, sliced","piece","For the marinade",{"qty":464,"name":465,"unit":461,"group":462},5,"shallots, peeled",{"qty":458,"ref":467,"name":467,"unit":468,"group":462},"garlic","clove",{"qty":470,"ref":471,"name":472,"unit":473,"group":462},2,"turmeric","ground turmeric","tsp",{"qty":470,"ref":475,"name":476,"unit":477,"group":462},"coriander-seed","coriander seed, toasted and ground","tbsp",{"qty":479,"ref":480,"name":481,"unit":473,"group":462},1,"cumin","cumin seed, toasted and ground",{"qty":479,"ref":483,"name":484,"unit":473,"group":462},"fennel-seed","fennel seed, toasted and ground",{"qty":470,"ref":486,"name":487,"unit":477,"group":462},"brown-sugar","gula melaka or dark brown sugar",{"qty":470,"name":489,"unit":473,"group":462},"fine salt",{"qty":458,"name":491,"unit":477,"group":462},"neutral oil",{"qty":493,"ref":494,"name":495,"unit":455,"group":496},250,"peanuts","raw peanuts, skin on","For the peanut sauce",{"qty":498,"name":499,"unit":461,"group":496},10,"dried red chiles, deseeded and soaked 20 minutes",{"qty":433,"name":465,"unit":461,"group":496},{"qty":458,"ref":467,"name":467,"unit":468,"group":496},{"qty":470,"ref":459,"name":503,"unit":461,"group":496},"lemongrass stalks, sliced",{"qty":470,"ref":505,"name":506,"unit":477,"group":496},"tamarind","tamarind pulp, soaked in 150 ml water and strained",{"qty":458,"ref":486,"name":487,"unit":477,"group":496},{"qty":509,"name":491,"unit":477,"group":496,"noScale":8},4,{"qty":479,"name":511,"unit":461,"group":512},"red onion, cut into wedges","To serve",{"qty":479,"ref":514,"name":515,"unit":461,"group":512},"cucumber","cucumber, in thick chunks",{"qty":517,"name":518,"unit":455,"group":512},400,"ketupat or cold compressed rice, in cubes",[520,524,529,533,536,539],{"text":521,"title":522,"timerSeconds":523},"Blend the lemongrass, shallots, garlic, turmeric, ground coriander, cumin, fennel, sugar, salt and oil into a thick paste. Rub it through the sliced meat until every piece is coated yellow, cover and refrigerate for at least 4 hours or overnight.","Marinate the meat",14400,{"tip":525,"text":526,"title":527,"timerSeconds":528},"Stop while it is still gritty. Grind it to butter and the sauce turns into a smooth paste with no character.","Toast the peanuts in a dry pan over medium heat for 8–10 minutes, shaking often, until the skins split and darken and the nuts smell strongly roasted. Rub them in a tea towel to loosen the skins, then pulse in a processor to a coarse rubble — some pieces should still be the size of split peas.","Roast and grind the peanuts",540,{"text":530,"title":531,"timerSeconds":532},"Blend the soaked chiles, shallots, garlic and lemongrass to a paste and fry it in the oil over medium heat for 12 minutes, stirring, until it darkens and the oil separates out around the edge of the pan.","Fry the sauce rempah",720,{"text":534,"title":535,"timerSeconds":435},"Stir in the crushed peanuts, tamarind water, sugar and 300 ml of water. Simmer 15 minutes, stirring often, until the sauce thickens to the consistency of loose porridge and a spoon dragged across the base leaves a trail that fills in slowly. Season with salt.","Finish the peanut sauce",{"text":537,"title":538},"Thread 3–4 slices of meat onto each soaked bamboo skewer, pushing them flat and close together like a folded ribbon, leaving a bare handle at one end. You should get around 24 skewers.","Thread the skewers",{"tip":540,"text":541,"title":542},"If nothing is blackening at the edges the fire is too cool — satay is supposed to carry some char.","Grill over hot coals or on a smoking grill pan for 3–4 minutes total, turning every 30 seconds and brushing with oil using a bruised lemongrass stalk, until the edges char and the meat is just firm. Pile onto a plate with the onion, cucumber and rice cubes, with the peanut sauce alongside.","Grill hard and fast","SAH-tay ka-JANG",[545,549,553],{"note":546,"swap":547,"original":548},"Ketupat pouches are sold in Asian shops around festival season and rarely otherwise. Compressed cold rice serves the same purpose: something dense to soak up sauce.","Sticky rice pressed into a tin, chilled and cut into cubes","Ketupat rice cakes",{"note":550,"swap":551,"original":552},"Galangal is more distinctive, but the marinade is already carried by turmeric and coriander, so this substitution costs less here than in a curry.","Extra lemongrass plus a thumb of ginger","Fresh galangal",{"note":554,"swap":555,"original":556},"Skip the roasting step if using these, but check they are unsalted — the sauce is seasoned separately and salted peanuts will push it too far.","Unsalted roasted peanuts, pulsed coarsely","Raw peanuts","malaysian-satay","Satay Kajang (Malaysian Skewers with Peanut Sauce)","Satay Kajang","Sate","malaysia",40,35,240,"medium",[567,568],"street-food","appetizer",[570,571,572],"dairy-free","gluten-free","halal-friendly",[453,494,459,471,505],[575,578,580,582],{"alt":576,"src":577},"Charred beef satay skewers on a plate with a bowl of coarse peanut sauce, raw onion wedges and cucumber","\u002Fimages\u002Frecipes\u002Fmalaysian-satay\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fmalaysian-satay\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fmalaysian-satay\u002Fhero-4x3.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fmalaysian-satay\u002Fhero-1x1.jpg",[585,586,587,588,589,590,591],"satay","kajang","peanut sauce","grilled skewers","malaysian street food","lemongrass marinade","ketupat","2026-08-20","dishroute-kitchen","Beef or chicken marinated in turmeric, lemongrass and coriander, threaded thin on bamboo, grilled hard over coals and dipped in a coarse, chile-hot peanut sauce with ketupat and raw onion.",{"en":596},"\u002Frecipe\u002Fmalaysian-satay",{"items":598,"total":498,"page":479,"limit":876,"hasMore":877},[599,631,663,694,725,753,781,809,836,866],{"slug":600,"title":601,"shortTitle":602,"nativeName":603,"countrySlug":561,"region":604,"baseServings":605,"prepMinutes":606,"cookMinutes":607,"restMinutes":532,"difficulty":608,"course":609,"diet":611,"mainIngredients":612,"images":615,"keywords":625,"publishedAt":592,"updatedAt":592,"authorSlug":593},"malaysian-acar","Acar Awak (Nyonya Spiced Pickled Vegetables)","Acar Awak","Acar awak","Penang",8,50,25,"easy",[610],"side",[570,571,572],[514,613,614,494,471],"carrot","cabbage",[616,619,621,623],{"alt":617,"src":618},"Bowl of yellow spiced pickled vegetables — carrot, cucumber and cabbage batons — dusted with ground peanuts and sesame","\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero.jpg",{"alt":617,"src":620},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-16x9.jpg",{"alt":617,"src":622},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-4x3.jpg",{"alt":617,"src":624},"\u002Fimages\u002Frecipes\u002Fmalaysian-acar\u002Fhero-1x1.jpg",[626,627,628,629,630,471,494],"acar","nyonya","peranakan","pickled vegetables","malaysian side dish",{"slug":632,"title":633,"shortTitle":634,"nativeName":635,"countrySlug":561,"region":604,"baseServings":509,"prepMinutes":563,"cookMinutes":606,"difficulty":636,"course":637,"diet":640,"mainIngredients":642,"images":647,"keywords":657,"publishedAt":592,"updatedAt":592,"authorSlug":593},"malaysian-laksa","Asam Laksa (Penang Sour Fish Noodle Soup)","Asam Laksa","Asam laksa","hard",[638,639],"soup","main",[641,570,571],"pescatarian",[643,644,505,645,646],"mackerel","rice-noodles","pineapple","shrimp-paste",[648,651,653,655],{"alt":649,"src":650},"Bowl of sour tamarind fish laksa with thick rice noodles, shredded pineapple, cucumber, red onion and mint","\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero.jpg",{"alt":649,"src":652},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-16x9.jpg",{"alt":649,"src":654},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-4x3.jpg",{"alt":649,"src":656},"\u002Fimages\u002Frecipes\u002Fmalaysian-laksa\u002Fhero-1x1.jpg",[658,659,660,505,661,628,662],"asam laksa","penang","sour fish soup","rice noodles","malaysian soup",{"slug":664,"title":665,"shortTitle":666,"nativeName":667,"countrySlug":561,"region":668,"baseServings":509,"prepMinutes":669,"cookMinutes":670,"restMinutes":498,"difficulty":565,"course":671,"diet":672,"mainIngredients":673,"images":676,"keywords":686,"publishedAt":592,"updatedAt":592,"authorSlug":593},"ayam-percik","Ayam Percik (Kelantan Grilled Chicken in Coconut Gravy)","Ayam Percik","Ayam percik","Kelantan",30,55,[639],[570,571,572],[674,675,459,471,505],"chicken","coconut-milk",[677,680,682,684],{"alt":678,"src":679},"Butterflied grilled chicken lacquered in orange coconut spice gravy with charred edges on a wooden board","\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero.jpg",{"alt":678,"src":681},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-16x9.jpg",{"alt":678,"src":683},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-4x3.jpg",{"alt":678,"src":685},"\u002Fimages\u002Frecipes\u002Fayam-percik\u002Fhero-1x1.jpg",[687,688,689,690,691,692,693],"ayam percik","kelantan","grilled chicken","coconut gravy","rempah","malay food","ramadan bazaar",{"slug":695,"title":696,"shortTitle":697,"nativeName":697,"romanized":698,"countrySlug":561,"region":604,"baseServings":509,"prepMinutes":607,"cookMinutes":699,"restMinutes":669,"difficulty":608,"course":700,"diet":702,"mainIngredients":706,"images":708,"keywords":718,"publishedAt":592,"updatedAt":592,"authorSlug":593},"penang-cendol","Cendol (Penang Shaved Ice with Pandan Noodles)","Cendol","Chendul",20,[701,567],"dessert",[703,704,571,570,705],"vegan","vegetarian","nut-free",[675,707],"tapioca-starch",[709,712,714,716],{"alt":710,"src":711},"Glass of Penang cendol with green pandan strands, shaved ice, coconut milk and dark palm sugar syrup running through it","\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero.jpg",{"alt":710,"src":713},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-16x9.jpg",{"alt":710,"src":715},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-4x3.jpg",{"alt":710,"src":717},"\u002Fimages\u002Frecipes\u002Fpenang-cendol\u002Fhero-1x1.jpg",[719,720,721,722,723,659,724],"cendol","chendul","gula melaka","pandan","shaved ice dessert","coconut milk",{"slug":726,"title":727,"shortTitle":728,"nativeName":729,"romanized":730,"countrySlug":561,"region":604,"baseServings":470,"prepMinutes":607,"cookMinutes":498,"difficulty":565,"course":731,"diet":732,"mainIngredients":733,"images":737,"keywords":747,"publishedAt":592,"updatedAt":592,"authorSlug":593},"penang-char-kway-teow","Char Kway Teow (Penang Wok-Fried Flat Noodles)","Char Kway Teow","炒粿條","Char kway teow",[639,567],[570],[644,734,735,736,467],"shrimp","eggs","bean-sprouts",[738,741,743,745],{"alt":739,"src":740},"Plate of charred flat rice noodles with prawns, egg, bean sprouts and garlic chives fresh from the wok","\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero.jpg",{"alt":739,"src":742},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-16x9.jpg",{"alt":739,"src":744},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-4x3.jpg",{"alt":739,"src":746},"\u002Fimages\u002Frecipes\u002Fpenang-char-kway-teow\u002Fhero-1x1.jpg",[748,659,749,661,750,751,752],"char kway teow","wok hei","hawker food","malaysian chinese","stir-fry",{"slug":754,"title":755,"shortTitle":756,"nativeName":757,"countrySlug":561,"baseServings":458,"prepMinutes":758,"cookMinutes":699,"difficulty":608,"course":759,"diet":760,"mainIngredients":761,"images":765,"keywords":775,"publishedAt":592,"updatedAt":592,"authorSlug":593},"mee-goreng-mamak","Mee Goreng Mamak (Indian-Muslim Fried Noodles)","Mee Goreng Mamak","Mee goreng 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