I have such fond memories of visiting the “satay street” alongside Lau Pa Sat market in downtown Singapore. Everyone sits along long tables as the smoke from the charcaoal stay stalls wafts down the street, as platters of sataya skewers are dropped in front of you.

While not a traditional pairing with staya, I love the cooling effect of rojak, since it refreshes and cleanses your palate in between bites of the flavourful satay (and yes, I even like adding Sambal Belacan to it!)

Developed by Anna Olson for South East Asian market. Originally proposed using chuck tender.
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  • Author: Anna Olson
  • Prep Time: 20 mins
  • Cook Time: 4 mins
  • Total Time: 24 mins
  • Yield: 12-14 large skewers 1x




  • 1 cup (125 g) peeled onion, roughly chopped
  • 1 inch (2.5 cm) peeled ginger, sliced
  • 2 garlic cloves, peeled
  • 2 Tbsp (30 mL) maple syrup (or cane sugar)
  • 1 Tbsp (15 mL) water
  • 2 tsp (6 g) ground turmeric
  • 1 tsp (3 g) ground coriander
  • 1 350-450 g piece Canadian Beef chuck tender or tri tip
  • salt
  • Satay Sauce:
  • ½ cup (125 g) peanut butter
  • ½ cup (125 mL) coconut milk
  • 2 Tbsp (15 mL) lime juice
  • 1 Tbsp (15 mL) maple syrup (or cane sugar)
  • Sambal or Sambal Belacan, to taste


  • ½ (250 g) fresh pineapple, diced
  • 1 cup (250 mL) diced cucumber
  • 1 mango, peeled and diced
  • 1 large apple, diced
  • 1 cup (300 g) diced firm tofu
  • 2 Tbsp (30 mL) hoisin sauce
  • 2 Tbsp (30 mL) soy sauce
  • 2 Tbsp (30 mL) maple syrup (or cane sugar)
  • 2 Tbsp (30 mL) lime juice
  • Sambal, or Sambal Belacan to taste
  • Toasted sesame seeds and peanuts, for sprinkling


  1. Purée the onion, ginger, garlic, maple syrup, water, turmeric and coriander in a blander until a smooth paste. Measure out 2 Tbsp (30 mL) for the satay sauce and place the rest in a flat dish.
  2. Trim the silverskin from the chuck tender (there is a little bit on each side). Cut the beef into thin strips against the grain and toss in the marinade. Cover and refrigerate for at least an hour, up to 6 hours.
  3. Prepare the peanut sauce. Heat the peanut butter, coconut milk, lime juice, maple syrup and the reserved 2 Tbsp (30 mL) of the satay marinade in a small saucepan over medium heat, whisking until smooth. Add Sambal to taste and set aside.
  4. For the rojak salad, toss all of the ingredients together and chill until ready to serve. Sprinkle with sesame seeds and peanuts right before serving.
  5. Heat a grill or BBQ on high. Skewer the marinated beef onto soaked bamboo skewers (double up on the beef if making larger ones). Season the beef lightly with salt and grill for about 2-4 minutes to desired doneness, turning halfway through cooking. Serve the satay immediately, with the peanut sauce and rojak on the side.


* Chuck tender is a perfect cut for satay! It is lean, cuts into grillable portions easily and absorbs that flavourful marinade wonderfully well.

* Satay are a perfect “sharing” food, whether served as appetizers or part of a bigger meal.

* Traditional rojak uses jicama, which is crunchy and has an interesting starch/sweet characteristic. Not always available in Canada, I use apple in place of the jicama (we have apples everywhere here!)

*I’ve also added the Canadian touch of maple syrup in place of sugar to add sweetness where needed. Of course cane sugar (or maybe even Gula Malaka in the marinade) can be used.


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