Authentic Balinese Satay

3. Even better made fresh

Mix the rub with fresh garlic, a squeeze of lime and a little coconut milk or oil. As it cooks, the spices become fragrant and the peanuts develop a delicious savoury coating.

Recipes

Chicken Skewers

Tender chicken, aromatic spices and a beautiful nutty coating, with that irresistible char-grilled flavour.

Ingredients

• 600 g chicken thigh fillets, cut into bite-sized pieces

• 2 tablespoons Balinese Dry Rub Satay

• 2 tablespoons coconut milk

• 1 tablespoon lime juice

• 1 tablespoon oil

• Fresh coriander and lime wedges to serve

Method

1. Combine the satay rub, coconut milk, lime juice and oil.

2. Add the chicken and mix well until every piece is coated.

3. Marinate for 30 minutes, or longer in the fridge for a deeper flavour.

4. Thread onto skewers and barbecue over medium heat, turning regularly until cooked through.

5. Serve with steamed rice, cucumber, fresh lime and extra coriander.

Why you'll love it: The peanuts and spices create a wonderfully savoury coating, while the lime cuts through the richness. It's simple, fresh and perfect for entertaining.

Serving idea: Add a bowl of homemade peanut dipping sauce for an extra-special satay experience.

Creamy Balinese Satay Chicken Stir-Fry

Ingredients

• 1 kg chicken breast or thigh, sliced

• 3 tablespoons Balinese Dry Rub Satay

• 1 tablespoon oil

• 1 onion, sliced

• 1 red capsicum, sliced

• 3 cup broccoli florets

• 400 ml coconut milk

• 1 tablespoon lime juice

• Fresh coriander to garnish

Method

1. Heat the oil in a large pan or wok.

2. Add the chicken and satay rub, stirring until the chicken is coated and fragrant.

3. Add the onion, capsicum and broccoli. Cook for 4-5 minutes.

4. Pour in the coconut milk and simmer gently until the chicken is thoroughly cooked and the sauce has thickened slightly.

5. Finish with lime juice and fresh coriander.

Serve over jasmine rice or rice noodles.

Why you'll love it: The dry rub transforms into a creamy, aromatic satay sauce without needing a long list of extra spices. The coconut milk softens the heat and brings the peanut flavour to life, while fresh lime adds a bright finish.

My tip: Add a splash of water if the sauce becomes too thick, and avoid boiling it hard so the peanut mixture stays smooth.

Fresh Balinese Satay Noodle Salad

Ingredients

• 250 g rice noodles

• 400 g chicken tenderloins or thigh fillets

• 2 tablespoon Balinese Dry Rub Satay

• 1 tablespoon oil

• 1 carrot, julienned

• 1 cucumber, sliced into ribbons

• 1 cup shredded red cabbage

• Fresh coriander and mint

• Crushed peanuts and lime wedges to serve

For the fresh satay dressing

• 1 tablespoon Balinese Dry Rub Satay

• 2 tablespoons smooth peanut butter

• 2 tablespoons lime juice

• 1 tablespoon soy sauce

• 3–5 tablespoons warm water, as needed

• 1 teaspoon honey, optional

Method

1. Cook the rice noodles according to the packet instructions, then rinse under cool water and drain.

2. Coat the chicken with the rub and oil. Pan-fry or barbecue until cooked through, then slice.

3. Whisk together the dressing ingredients, adding warm water gradually until smooth and pourable.

4. Toss the noodles with the carrot, cucumber, cabbage and fresh herbs.

5. Top with the chicken, drizzle generously with the satay dressing and finish with crushed peanuts and fresh lime.

Why you'll love it: This recipe balances the warm, nutty spices with crisp vegetables, fresh herbs and zesty lime. It's colourful, satisfying and delicious served cold or slightly warm.

My tip: Make the dressing just before serving so the flavours remain fresh and vibrant.