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Recipe by Roberta Muir
Serves 4 as an entrée


1⁄4 cup vegetable oil
3 cloves garlic, crushed
1 tbsp grated ginger
1 tbsp ground coriander
1 tsp ground cumin
600g chicken thigh fillets
250ml AYAM™ Satay Sauce
1⁄2 cup coconut milk
2 tsps AYAM™ Sambal Oelek Paste
Salt flakes, to taste
Lime wedges, for serving


1 Lebanese cucumber, seeded and finely diced
1 small red onion, finely diced
1⁄4 pineapple, finely diced



  1. Combine oil, garlic, ginger, coriander and cumin.
  2. Cut chicken into bite-sized pieces, add to oil mixture, mixing well to combine, cover and refrigerate for at least 30 minutes.
  3. Meanwhile, make Pineapple Salsa: combine all ingredients and set aside.
  4. Combine satay sauce, coconut milk and sambal oelek in a small saucepan and bring to a simmer. Set aside to keep warm.
  5. Heat barbecue or char-grill pan to hot.
  6. Thread chicken onto skewers, sprinkle with salt and grill for about 2 minutes each side, until just cooked through.
  7. Serve with Pineapple Salsa, satay sauce and a lime wedge on the side.
Tags: _ Chicken_ Satays_ Coconut lovers_ Malaysian cuisine_ Lunch_ Dinner_ Latest recipes_ All recipes

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