The World Food Recipe Box
Allergens in bold
Red Chilli Flakes
Crushed Ginger (sulphur dioxide and sulphites)
Crushed Garlic (sulphur dioxide and sulphites)
Aromatic Spice Blend
Soy Sauce (gluten, soya)
Peanut Butter (peanuts)
Diced Chicken Thigh
Kecap Manis (soya)
Per serving: Energy (kcal) 951 Fat 37g of which saturates 8g Carbohydrates 106g of which sugars 23g Protein 52g Salt 1.77g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites
Popular across Southeast Asia, satay is nevertheless an Indonesian original, commonly (though not always) served with iconic peanut sauce. It’s believed to have originated in Java, where street food sellers adapted Indian kebabs by marinating the meat in their local herbs and spices. Even now, satay is often made in the traditional way, placing coconut frond or bamboo skewers onto distinctively long and narrow charcoal grills. That said, all that satay really needs are intense, dramatic flavours— with salty-sweet kecap manis, savoury peanuts, fiery chilli and tangy lime, we hope our recipe stages a showdown for the ages.
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