Satay Goreng With Ketupat — Whip It UP!

Satay Goreng with Ketupat

By Deputy Executive Chef Daniel Teo, and Sous Chef Muhammad Aslam, CulinaryOn

Cooking time: 30mins
Difficulty: 3/5
Cost: <$5



300g               rice
20 pieces        fresh coconut leaf (young)

Satay Goreng

For marinade:
150g               shallots (roughly chopped)
20g                 garlic (roughly chopped)
160g               galangal root (peeled and roughly chopped)
1 teaspoon     ground white pepper
1 teaspoon     dry coriander
1 teaspoon     dry fennel seeds
2 teaspoon     dry cumin seeds
2 tablespoon palm sugar
2 tablespoon fish sauce

560g               boneless chicken thigh (cubed with skin on)



For Ketupat:

1. Soak rice for 30minutes and drain.

2. Fold coconut leaves into ketupats.

3. Fill ketupats up to ¾ with soaked rice.

4. Close up the ketupat, and tie two together.

5. Cook them in boiling water for 2 to 4 hours. [Remember to check the pot periodically to top up water when necessary.]

Alternatively, you can also cook the ketupats in the rice cooker.

For Satay Goreng:

1. Put marinade ingredients in a food processor and blend into a smooth paste.

2. Combine the chicken cubes with the spice paste in a large bowl. [You can choose to let the chicken marinate in the fridge for up to two hours.]

3. Fry chicken pieces in a wok or pan with a little oil over a medium to high heat until golden brown with caramelised edges.

4. Plate and serve with ketupats on the side.

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