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Mutton preparation

Peanut sauce preparation

  • Vegetable Oil for Stir-Frying 80.0 ml
  • Onion 50.0 g
  • Garlic 10.0 g
  • Shrimp Paste, dried 20.0 g
  • Coriander Seeds 5.0 g
  • Cumin Seeds 2.0 g
  • Peanuts, skinned 120.0 g
  • Hot Water 150.0 ml
  • Chilli Powder 5.0 g
  • Sugar 20.0 g
  • Salt 10.0 g
  • Tamarind, dried 20.0 g

Satay preparation

  • Compressed Rice 200.0 g
  • Achar 50.0 g


This Malay-inspired dish takes the elements of the chargrilled street favourite—mutton, spicy peanut sauce, ketupat and vegetables—and transforms them.



  1. Mutton preparation

    10 mins Marinate minced mutton with spices blend overnight
  2. Peanut sauce preparation

    20 mins
    1. Blend oil, lemongrass, onion, garlic, dried shrimp paste, coriander seed, cumin seeds, galangal root, skinned peanuts and cook simmer on pot
    2. Add Knorr Concentrated Tamarind Sauce and hot water, mix together to simmer medium heat, add chilli powder, sugar, salt, ginger flower, lime zest. Stir until thickened, about 8 -10mins
  3. Satay preparation

    10 mins
    1. Chargrill mutton (300 - 350degC) for 4mins to medium well
    2. Plate peanut sauce on plate, add mutton cakes and garnishes
  4. ส่วนผสมที่เหลือ

  5. เคล็ดลับ

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