How to Cook Chicken Satay by TEMPLE by Ginger Moon
Chicken satay is one of Indonesia’s most iconic dishes, loved for its smoky aroma, tender grilled meat, and rich flavor. At TEMPLE by Ginger Moon Kuta, this classic dish is prepared using a traditional technique that enhances its depth of flavor: grilling the satay over coconut husk fire.
Cooking with coconut husks creates a natural smoky fragrance that gives the chicken a distinctive taste often found in traditional Indonesian street kitchens. Served with rice cake and vegetable pickles, this dish delivers the perfect balance of savory, smoky, and refreshing flavors.
In this guide, you will learn how to cook Chicken Satay inspired by TEMPLE by Ginger Moon and recreate this authentic Balinese style dish at home.
Ingredients
To prepare this dish, you will need the following ingredients:
Main Ingredients
- ● Chicken satay (chicken pieces skewered on bamboo sticks)
- ● Base be siap (spice paste for chicken)
- ● Rice cake (compressed rice)
● Vegetable pickle (cucumber, carrot, and light vinegar dressing)
Optional for serving
- ● Peanut sauce
- ● Lime wedges
- ● Fresh herbs
Step 1: Prepare the Chicken Skewers
Cut the chicken into small, even sized cubes. Coat the meat with the spice paste and marinate for 24 hours. Thread the pieces onto bamboo skewers, leaving a small space between each piece so the heat can cook the chicken evenly.
If you are using bamboo skewers, soak them in water for about 20 minutes to prevent them from burning while grilling.
Step 2: Prepare the Coconut Husk Fire
The signature flavor of chicken satay at TEMPLE by Ginger Moon comes from grilling over coconut husk fire. Coconut husks burn slowly and produce aromatic smoke that infuses the chicken with a subtle sweetness and earthy aroma.
Light the coconut husks and allow them to burn until they form glowing embers. This creates the ideal grilling temperature while producing the signature smoky fragrance.
Step 3: Grill the Chicken Satay
Place the skewers over the coconut husk embers and grill the chicken slowly. Turn the skewers regularly to ensure even cooking.
As the chicken cooks, it absorbs the natural smoky aroma from the coconut husk fire. The outside becomes slightly charred while the inside stays tender and juicy.
This traditional grilling technique is what gives Indonesian satay its distinctive flavor.
Step 4: Prepare the Rice Cake
Rice cake, often called lontong in Indonesia, is a perfect companion for satay. Slice the rice cake into bite sized pieces and arrange them on a serving plate.
Its soft texture helps balance the smoky richness of the grilled chicken.
Step 5: Add the Vegetable Pickle
Vegetable pickles provide freshness and acidity to the dish. A mix of cucumber, carrot and pineapple pickled lightly in vinegar works well.
Place the pickles beside the rice cake and satay to complete the plate. The tangy flavor helps refresh the palate between bites.
Step 6: Serve and Enjoy
Arrange the chicken satay skewers, rice cake, and vegetable pickle together on a serving platter. Serve with peanut sauce on the side if desired.
This combination of smoky grilled chicken, soft rice cake, and refreshing pickles creates a dish that is both comforting and vibrant.
Experience Authentic Satay at TEMPLE by Ginger Moon
While you can recreate this dish at home, the authentic experience can always be found at TEMPLE by Ginger Moon in Kuta. The restaurant celebrates traditional Indonesian cooking techniques, including grilling over coconut husk fire, which gives their satay a truly distinctive flavor.
The result is a dish that captures the essence of Indonesian culinary heritage while being served in a vibrant and welcoming dining setting.
If you want to taste Chicken Satay prepared the traditional way, visiting TEMPLE by Ginger Moon offers a memorable dining experience where culture, flavor, and hospitality come together.
Learn more
The satay recipe is featured in the pages of Our Bali Your Bali — the world’s most important cookbook. Available for purchase at any Ginger Moon restaurant.
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