Travel With Food: Satay Goreng Slider with Achar Slaw

Stephanie Zheng
·Lifestyle Editor
·3-min read

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Chef Bob's Satay Goreng Slider (Photo: Minkportraits)
Chef Bob's Satay Goreng Slider (Photo: Minkportraits)

Over the past month, we have brought you on the journey to Thailand and Philippines via their food. This time round, local celebrity personality Chef Bob is marrying our heritage with the international stage with this Southeast Asia-meet-West fusion recipe, featuring the Satay Goreng Slider. It’s has slightly more steps than the previous recipes we’ve shared but trust us, it’s worth every effort.

Part 1: Making the Satay Goreng


1kg hanger steak (sliced thinly)

50g sugar

50g red sugar

Salt to taste

1 tbsp chilli powder

1/2 tbsp turmeric powder

1tbsp tamarind pulp mixed with 50ml water

Oil for sautéing

To pound

2 tbsp coriander seeds

1 tbsp fennel seeds

1/2 tbsp cumin seeds

To blend coarsely

6 cloves garlic

1/2 "a thumb" ginger

3cm galangal

4 pcs lemongrass


1) Pound the coriander seeds, fennel seeds and cumin seeds with a mortar and pestle to release the flavour.

2) Blend coarsely the garlic, ginger, galangal and lemongrass.

3) Mix (1), (2) and the rest of the ingredients in a mixing bowl. Mix well and let the meat marinate in the fridge for a minimum of 2 hours or overnight for optimum taste.

4) Drain excess marination. Make sure to drain all liquid as possible to help with getting the char on the crust.

5) Heat up oil in a cast iron pan over high heat. Sauté the meat in small batches for more even cooking, and to achieve caramelisation of the meat.

6) Set aside to rest.

Part 2: Making the Pickled Salad


300g cabbage, hand-pulled into large pieces

1 Japanese cucumber, cut into bite-sized pieces

1 carrot, cut into bite-sized pieces

½ teaspoon salt

200ml water

130g sugar

1 cup apple cider vinegar

3 cloves garlic, smashed

2 red chilli, sliced


7) In a large mixing bowl stir in sugar, salt, water and vinegar until the granules are dissolved.

8) Submerged all the vegetables and let it ferment in the fridge for 24 hours before serving.

Part 3: Making the Spicy Peanut Hoisin Sauce


3 tbsp hoisin sauce

2 tbsp crunchy peanut butter

2 tbsp Sriracha sauce

1 tsp sesame oil

1 clove garlic finely chopped



9) Add the hoisin, peanut butter, Sriracha, sesame oil and garlic into a small saucepan and gently simmer over the stove with a small fire.

10) Stir through water a little bit at a time until the sauce has a glossy look and a smooth, slightly runny texture.

11) Taste test a few times and add more of any ingredient or water until you’re satisfied with the flavour.

12) Plate and serve accordingly to your liking!

Other slider ingredients:

Burger buns


Cheese (optional)

In case you missed it, you can find the recipes for Thai Fish Maw Salad and Chicken Adobo by clicking on the respective names.