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Traditional Dutch Saté met Pindasaus (Satay with Peanut Sauce)
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Traditional Dutch Saté met Pindasaus (Satay with Peanut Sauce)

Saté met pindasaus is one of the most beloved dishes in all of Dutch cuisine — another delicious gift from Indonesia that became completely inseparable from Dutch food culture. Juicy marinated chicken skewers, charred on the grill, paired with an impossibly creamy and savoury peanut sauce: this dish belongs at every Dutch party, birthday table, and Sunday dinner.

Prep: 75 min
Cook: 15 min
Serves 4
Medium

Ingredients

  • For the Chicken Satay:
  • 1½ lbs (700 g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 3 tbsp kecap manis (sweet soy sauce)
  • 2 tbsp vegetable oil
  • 2 garlic cloves, minced
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • ½ tsp ground cumin
  • Wooden skewers, soaked in water 30 minutes
  • For the Pindasaus (Peanut Sauce):
  • ¾ cup (200 g) smooth peanut butter
  • 1 cup (240 ml) full-fat coconut milk
  • 3 tbsp kecap manis
  • 2 tbsp soy sauce
  • 1 tbsp sambal oelek
  • 1 tbsp fresh lime juice
  • 1 garlic clove, minced
  • 1 tsp brown sugar
  • Water to thin as needed

Instructions

  1. 1

    Combine kecap manis, oil, garlic, coriander, turmeric, and cumin. Toss with chicken cubes to coat. Marinate at least 1 hour in the fridge — overnight is even better.

  2. 2

    Thread 4–5 pieces of marinated chicken onto each soaked skewer.

  3. 3

    Make the pindasaus: Combine all sauce ingredients in a small saucepan over medium-low heat. Stir constantly until smooth and gently bubbling. Thin with water to a pourable, spoonable consistency. Taste and adjust salt, heat, or sweetness. Keep warm.

  4. 4

    Heat a grill or grill pan to high. Cook chicken skewers 3–4 minutes per side until nicely charred and cooked through.

  5. 5

    Serve skewers immediately alongside or drizzled with warm pindasaus.

Tips & Notes

• Serve over a bed of white rice with cucumber slices and a wedge of fresh lime. • Scatter with thinly sliced red chilli and a few fresh coriander leaves for extra colour and heat. • Dutch tip: Full-fat coconut milk is the key to an irresistibly creamy pindasaus — the light version leaves the sauce thin and flat. And for the most authentic flavour, always use kecap manis rather than regular soy sauce as the base. Once you taste the difference, you'll never go back!

Added by Michael Duregon on 15 August 2026

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