Goat Satay with Spicy Peanut Sauce

Main ingredients

  • Goat meat, cubed
  • Goat fat, cubed
  • Bamboo satay skewers
  • Sambal
  • Bumbu kacang
  • 2 tablespoons shallot, sliced
  • 3 lime cheeks

Sambal ingredients

  • 4 pieces big red chilli
  • 10 pieces small red chilli
  • 5 pieces candlenut
  • Cooking oil to fry

Bumbu Kacang ingredients

  • ½ cup peanuts, fried
  • 5 pieces candlenut, dry roasted
  • 4 pieces shallot, sliced
  • 4 cloves garlic, sliced
  • 1 piece big red chilli, sliced
  • 3 pieces small red chilli, sliced
  • 3 pieces lime leaves
  • Cooking oil
  • 3 tablespoons sweet soya sauce
  • Salt to taste
  • White pepper powder to taste
  • 1 piece lime
  • 1 teaspoon grated palm sugar or to taste


  • To make bumbu kacang, put oil into the pan, fry off garlic and shallot slices until fragrant, set to one side.
  • Then fry off big red chilli slices in the same pan, set to one side.
  • Dry roast candlenut and set to one side and then fry off peanut, set to one side.
  • Finely blend all those ingredients and set to one side.
  • In a bowl, mix through 3 tablespoons of peanut sauce, sweet soya sauce, a pinch of salt and white pepper powder, a dash of lime juice and 1 teaspoon grated palm sugar or to taste.
  • To make sambal, blend all ingredients finely and fry until cooked.
  • Set to one side.
  • Soak satay skewer in water for a while to avoid it get burned while grilling the satay.
  • Skew the cubed meat and cubed goat fat alternately, 5 cubes each skewer.
  • Drizzle some oil and sweet soya sauce on the satay and mix through.
  • Start grilling on a hot charcoal and use a fan to help it cooked evenly.
  • On a plate, put bumbu kacang and place satay on the bumbu kacang.
  • Serve with sambal, shallot slices and some lime cheeks.


30 minutes
2 portions